garam masala - how to make garam masala
garam masala - whole spices roasted and powdered which may be sieved or may not be.Everyone has their own version of garam masala and it is different in every cuisine in India.This time for making garam masala i added black cardamom which i did not used before in my homemade garam masala.After seeing this one in one of my cookbooks, i want to include the black cardamom inside it.
Black cardamom has very strong flavor compared to green ones and they are commonly used in non vegetarian recipes.When i visited a store here after shifting,i saw the pack full of mixed ingredients which has all the ingredients which we are used to make garam masala.And also one of my friends told me that garam masala be either used as whole or in powder form or in combo of both of it.So that i was running out garam masala and i wanted to make a side gravy for biryani that day.So i assembled all the ingredients and luckily i got that packet i mentioned before,there i received 2 nos of black cardamom in it.Here i used coriander seeds,dry red chilli,fennel seeds,cumin seeds,peppercorns,green cardamom,cinnamon,black cardamom,cloves.Roasted all of them in low flame and powdered it and then allowed it to cool down before being stored.
garam masala is widely used in all gravies and curries and even in biryanis in North Indian cuisine.this is an updated post and i already posted garam masala before years but i want to update the post and also i did not experimented with black cardamom before,so here comes the recipe.,
garam masala
roasting whole spices and powder it
- coriander seeds - 1/4 cup
- fennel seeds - 1 tablespoon
- dry red chilli - 7 nos
- green cardamom - 3 pods
- black cardamom - 1
- cinnamon stick - 2 nos broke into small pieces
- cloves - 1 tablespoon
- peppercorns - 1 tablespoon
- cumin seeds- 2 tablespoons
- Roast the coriander seeds first in low flame and remove once it gives aroma after few minutes.transfer it to a wide plate.
- Then roast other ingredients one by one and do not over roast it.Transfer them to the same plate.
- Finally roast the red chilli and transfer it to the plate having roasted ingredients.
- Allow it to cool down completely.Using the blender powder it and then spread the masala again in the plate to cool completely.
- Store it in a air tight container.
