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Title : How to make Garam Masala at Home
link : How to make Garam Masala at Home

How to make Garam Masala at Home

id = "post-body-5132516308899330413"> Garam Masala, that essential Indian spice mix is ​​much, much easier to do in home than you think.

Garam - warm or hot

Masala - spice mixture

Therefore, garam masala is a (not spicy warming ) spice mixture and can be used as a cooking ingredient, as a curry powder and also, and more importantly, to add a finishing touch to your finished dish, just before or after turning the heat off.

Each cook will have a different recipe for garam masala, so you see, the advantage of making your own is not only going to be getting a powerful, fresh mix, but also will get one tailored to your taste !

Over nutmeg, less nutmeg, cinnamon plus, minus cinnamon, it really is a matter of taste; but one does of course have to be a little cautious here and do not stack one of the ingredients on the side of tiny portions of others!

Now, another thing that I do is also to compensate for my garam masala mix according to the recipe that will use it. For example, if I plan to use it for biryani, add some rose petals organic drying the mixture, as it enhances the aroma and taste in general, because, of course, garam masala is really an enhancer of the natural flavor, It is not like this?

Technically, garam masala should keep in a clean jar in a cool place for months, like any other spice you have. However, like all those spices, which will decrease the time power is maintained. Therefore, I would suggest doing little and often.

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Garam Masala
Preparation time: 5 minutes

Cooking time: 2 minutes

Total time: 7 minutes

yield: 3-4 tablespoons

Garam Masala

ingredients

seeds of cardamom pods 10
1 black cardamom
2 bay leaves
pepper black in medium grain teaspoon
1 tablespoon cumin
1 tablespoon cilantro
5cm / 2-inch piece cinnamon
1 teaspoon cloves
a small piece of nutmeg
optional extras
dried ginger
organic dried rose petals
mustard seeds
fennel seeds
Instructions

dry roast all ingredients in a saucepan over low heat for a couple of minutes. You know you do when a strong lovely aroma hits your nose, not burned.
Transfer to a plate and let cool immediately.
Place in a food processor and blitz to a fine powder.
Store in a clean jar in a cool place like all other spices.
Notes

Your garam masala will keep for months, but like any other spice, its power begins to decrease with age. To make it, simply double or triple the amounts. Have fun experimenting and making your own mix.

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