Garam Masala / Punjabi garam masala
I never buy garam masala in shops. I tried several combination of ingredients. This combination of ingredients came out well. So I made and stored it in the fridge. I usually use it for six months.
Garam Masala Powder Ingredients:
Clove - 20 gms
Cardamom - 20 gms
Black cardamom - 2
Nutmeg - 1
Nutmeg flower(mace) - 2
Star Anise(Annasippu) - 6
Marati mokku - 2
Fennel seed - 10 gm
Jeera - 10 gm
Pepper - 10 gm
Bay leaf - 3
Cinnamon - 25 gms
Garam Masala Powder Method:
Remove the outer shell of nutmeg and crush it in a pestle and mortar.
Crush star anise, marati mokku and cinnamon also.
Dry roast all the ingredients in a pan or You can dry all the ingredients separately. Dry roast in a low flame.
Keep aside to cool. Then grind it in a mixier. Your punjabi garam masala is ready.
Note:
This will give 100 gms of powder.
You can also dry roast the ingredients separately.
Use it in less quantity as it is stronger than the store bought ones.
You can add coriander seed 2 tblsp also.
This version uses lots of ingredients, looks good. Will try this version. Thank you for sharing.
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