Home made Garam masala

Garam masala

This is the most aromatic and fragrant of all Indian spice blends. Used throughout India in all types of dishes — from appetizers and soups to yogurt salad and main courses. It is widely available, but my homemade version is more fragrant and, of course, fresher.

There are many versions for this magic masala.This version i have learnt from my Sindhi friend who is an expert in cooking and has a treasure for creative cooking ideas.I usually call her Khana Khazana.She is an amazing girl.I will be sharing few of her Khazana's in my blog.One of them is this simple masala powder.

This garam masala is magic powder which can be used in many recipes like fish pulavo,Chicken tikka,Paneer tikka etc....

I will be posting all these recipes very shortly.

Ingredients:

Jeera(Cumin)---------------50gms

Elaichi(Cardamom)--1 Tbsp

Cloves------------------15 to 20 no

Cinnamon stick(small size)-------5 to 6 pcs

Bay leaves--------------6 to 8no

Method:

Put the cumin,cardamom,cloves,cinnamon stick and bay leaves in a dry heavy skillet over low heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 5 to 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder.Use immediately or store in an airtight container in a cool, dry place.Can be used up till 3 months.