Am back again with another flavourful powder to flavor all the North Indian Dishes. Yes it is nothing but GARAM MASALA. Just like my post on Sambar Masala, the spice used to flavor South Indian Sambars this is another post to assure all that making these powders at home is easier and more flavourful than buying them. Before blogging I never used to attempt on making the masala’s myself. There always used to be the lazier option of buying a branded masala powder in the stores. Now my way of looking at many dishes have changed and the attitude of why can I not try them at home has set in my mind more than anytime before. Good to know am enjoying this blogging everyday. Looking for new recipes and trying new recipes and knowing lot many things is making me more confident in what am doing and where am heading.
Ok all my friends who do look into my blog and follow my blog might be thinking where did I disappear. I had been gone on a 10 day holiday to South Africa (Cape town and Johannesburg). It was a lovely place to be. So I couldn’t do any blogging but had a great time there. Am back now with more recipes to share with you all. Lets start off here.
Hope you all will try and let me know how flavorful your dishes were.
Category: Masala Powders | Prep time: 10 mins | Makes: 1/2 cup or more
Recipe Source: The ULTIMATE COLLECTION – A Vegeterian Cookbook.
- Cumin Seeds/ – 1/8 Cup.
- Cinnamon – 1/4 Cup. (broken into pieces)
- Coriander Seeds – 1/4 Cup.
- Cloves – 1 tbsp.
- Cardamom – 10 pieces.
- Pepper – 1/2 tbsp.
- Dry Red Chili – 3 Nos.
- Dry Ginger Powder – 2 1/2 tbsp.
- Take all your ingredients.
- Dry roast cinnamon sticks and transfer them in the blender and allow it to cool.
- Dry roast the cumin seeds and set aside to cool.
- Dry roast the coriander seeds and set aside to cool.
- Finally dry roast the Cardamom, Pepper, Cloves and dry red chilies until crisp and allow it to cool .
- Now grind the cinnamon until coarse.
- Add the dry red chilies, pepper, cardamom and cloves and pulse everything.
- Finally add the cumin seeds and coriander seeds and grind everything to a powder.
- At the end add the dry ginger powder to the ground mixture and pulse everything together.
- Garam Masala is ready. Transfer it into a container and use them to flavor all your North Indian dishes.
Note : Everything can be dry roasted together also. But I prefer dry roasting them separately.
Cinnamon is a bit big and hard so grinding them separately will help get a fine powder.
Dry roasting helps in making the spices dry by removing the moisture off them and making it easy to grind. The flavours of the spices also come out well.
The best part of adding the ground garam masala powder to any dish is that it avoids the biting into the whole spices when added.
The Garam Masala powder is ready. It can be added to any North Indian Dish that calls for. This elevates the taste and flovour, avoids the biting off the whole spices in the dish.