The ingredients are what make a dish but the right masalas can elevate that dish to another level. Do you agree?
Nothing like the smell of fresh spices being dry roasted in the kadhai and then ground, right? I grew up with these smells wafting through the house the day Mom was making it and I loved it.
We make the garam masala at home and it makes a world of difference. I am sharing my mum’s garam masala recipe today. Once you start making this at home and using it in your food, you will never go back to the store-bought masala.
My kids and I had a lot of fun learning this traditional recipe from her. Bookmark it for sure!
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Ingredients
- 100g Sabut Dhania/ Coriander Seeds
- 50g Saunf/ Fennel Seeds
- 50g Jeera/ Cumin Seeds
- 25g Shahi Jeera/ Caraway Seeds
- 20g Tej Patta/ Bay Leaf
- 25g Kali Mirch/ Black Peppercorns
- 10g Nag Kesar
- 25g Laung Cloves
- 10g Javitri/ Mace
- 10g Jaipatri
- 10g Dagad Phool/ Rock Flower
- 25g Dalchini/ Cinnamon
- 10g Chakra Phool/ Star Anise
- 25g Moti Elaichi
- 1 Tbsp Saunth / Ginger Powder
- 1 Tbsp Lal Mirch Powder/ Red Chilli Powder
Method
- Sieve the dhania seeds & keep aside
- Sieve the saunf, jeera & shahi jeera
- Saute them together till it gets fragrant
- Tear the tej patta into bits
- Saute in a hot kadhai & once crisp, crush with your hands
- Sieve the nag kesar and the cloves
- Followed by the sabut kali mirch
- The jaipatri smells amazing, so do smell that.
- Saute for less than 30 secs
- Break the dal chini, chakra phool & moti elaichi
- Grind all the masalas to a fine powder
- Run it through a sieve
- Add a tbsp of red chilli powder& a tbsp of saunth powder
- Give it a good mix and store in a dry airtight container
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KSP Team
Natasha Celmi
