Garam Masala(GM) is one of the basic spice mix that is found in any Indian Kitchen and it is like a Man Friday when it comes to Indian cooking.
Any dish that needs to be spiced up, a pinch of this spice mix always does the trick. Though I do love GM I do not quite like the ones that are store bought due to their strong smell since my DH does not quite like it.
One evening I set out to make my own Garam Masala and in my quest came across various recipes online for home made GM. But I used my own permutation and combination and the recipe given below speaks for itself. This is what I would call the North Indian version of the GM and it is quite subtle and a pinch of it can enhance the flavor of any dish that you make.
I use my freezer compartment of the fridge to keep all such homemade spices as it increases their shelf life. Try this and you will be pleasantly surprised how easy it is to make and once done you will thank yourself!!
- Dry Roast all ingredients in a Kadhai over a very low flame, sauteing from time to time.
- You will know that they are almost done when they turn slightly brownish and give off the wonderful spicy aroma.
- You may also divide the ingredients into two batches since some like Coriander and Cumin take less time when compared to Cardamom and Cinnamon.
- Once they are well roasted switch off the flame and allow the spice mix to cool.
- Now finely grind the above spices.
- Store it in an airtight container and use as and when necessary. A pinch should do the trick. Enjoy!!