There’s nothing like cooking with freshly grounded masala. The rich, extra flavor and aroma these fresh spices add to the dish is incomparable. Garam Masala is widely used in India specially to cook North Indian dishes. You will find many versions of this masala, but today I will be sharing the recipe which has been passed down for years in my family.
Check out few curry and dal recipes which you can try using garam masala:
Garam Masala Recipe
- 1/2 cup coriander seeds
- 1/4 cup fennel seeds
- 3 Tbsp cumin seeds
- 2 Tbsp green cardamom
- 2 inch cinnamon stick
- 1 tsp cloves
- 2 tsp black peppercorn
- 1 star anise
- 1 nutmeg
- 3 bay leaf
Dry roast all ingredients on low flame for few minutes till a nice aroma rises.
Let it cool down.
Grind everything down to a fine powder and transfer the content on a dry large plate.
Transfer the content in an airtight container and store it in a cool place.
Always use a dry spoon to use this powder which will help in storing it for a longer time. Stored this way, the spices should stay fresh for about 3 months.