This weekend is going to be Diwali, and I had prepared my own garam masala to make new Indian dishes. There are many combinations and proportions, but this is the recipe that it was shared to me.
6 Kashmiri chillies
6 Guntur chillies
3 Bay Leaves
4 Mace flowers
4 Cinnamon Stick
10 Green Cardamom
3 pieces of Black Cardamom
1 tbsp Black Pepper Corn
1/4 Cup + 1 tsp Coriander Seeds
2 1/5 tbsp Cumin Seeds
1 tbsp Caraway Seeds
1 1/2 tsp Fennel Seeds
1 tbsp Chana dal
1 tbsp Urad dal
1 tbsp Dry Fenugreek Seeds
1 tsp Mustard Seeds
1 1/2 tbsp Dry Fenugreek Leaves
2 tsp Salt
1/2 tsp Asafoetida
2 tsp Turmeric Powder
1/2 tsp Nutmeg Powder
1 tbsp Garlic Powder
On a cast iron pan, roast for 3-4 minutes the chillies, bay leaves, and mace flowers. Set aside.
On a cast iron pan, roast for 3-4 minutes the cinnamon sticks, cloves, green cardamom, black cardamom, star anise, and black pepper corn. Set aside.
On a cast iron pan, roast for 3-4 minutes the coriander seeds, cumin seeds, caraway seeds, fennel seeds, chana dal, urad dal, fenugreek seeds, and mustard seeds. Set aside.
Mix in (do not roast) salt, asafoetida, turmeric, nutmeg, and garlic. Grind all together in a coffee grinder. Place it in a clean glass jar. ENJOY!
Love garam masala! I usually made it without lentils, which I think just serves as a filler.ReplyDelete
We use Garam Masala regularly, and Chat Masala and Tandoori Masala too. I have never made any of them. The local Asian store has them in bulk and that is where ai get them.ReplyDelete
Wow. You are really ambitious to make your own. It must taste and smell amazing.ReplyDelete
Wow! You are really ambitious to make your own. It must taste and smell amazing.ReplyDelete