Garam Masala Recipe

Indian Food is incomplete without Garam Masala; yes, a pinch of that secret magical ingredient which takes the dish to an altogether different level! A mix of several Indian herbs and spices lightly roasted and ground into a fine powder, Garam Masala is similar to all-spice, except with different flavors. Out of several curry powders used in indian cooking, this is the most famous one, and slowly, people have started using it in non-Indian and Fusion dishes too. There's nothing like homemade garam masala, and here I share with you my mom's lovely recipe which I'm sure you'll enjoy!

I'm sending this over to Amy & Jonny from We are Never Full, who are hosting Weekend Herb Blogging this week!

Ingredients
Makes about 4 tbsp of Spice Powder

1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder (javantari)
1 piece star anise
1 long bay leaf

Method
Roast all the aboe spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store in an airtight container in a cool, dry place.

This Garam Masala can be added to any gravies or curries, and not just indian! The aromatic spices in this recipe add a subtle flavor to your dish. But remember to use this very sparingly, as it is very powerful in taste. Freshly ground garam masala can be stored for upto 3 months in an air-tight container in a cool, dry and dark place.

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