Garam masala is an Indian spice blend with a fantastic aroma. You can add it to countless recipes, such as curries, dahl, soup, and rice. The homemade version is better than the store-bought product in taste and freshness.
In a few minutes, you will get a mixture that is dozens of times better than the store-bought product in terms of freshness, aroma, and taste. All that is needed is to briefly toast the spices in a pan, grind and transfer them to a sealed jar. The mixture will keep for several months in a cool and dark place.
about one third cup
- 2 Tablespoon coriander seeds
- 1 Tablespoon cumin seeds
- 1 Tablespoon black peppercorn
- 1 small cinnamon stick about 1-inch long
- 1 Tablespoon cardamom pods
- 1 tsp fennel seeds
- ¼ tsp whole cloves
- 1 star anise
- 3 units mace optional
- 4 Bay Leaf optional
- Crush the cardamom pods, remove the seeds and transfer them to a bowl.
- שמירת התרגוםAdd the rest of the spices to the bowl except the cinnamon stick and mace.
- Heat a pan; Add mace and cinnamon, and stir-fry for about 30 seconds until the mace begins to brown.
- Add the rest of the ingredients and roast for a few more seconds until fragrant.
- Transfer to a spice/coffee grinder or a strong blender (if you have a small container, use it) and grind until you get a powder.
- Transfer to an airtight container and keep in a cool dark place.