Homemade Garam Masala ( Dal - Shak no masalo )
 
Cook time
Total time
 
Garam masala is an aromatic mixture of spices used as seasoning in many indian gravies. Instead of using packed garam masala, I opt to make homemade garam masala for my recipes.
Author:
Recipe type: Masala
Cuisine: Indian
Serves: 700 gm
Ingredients
  • 100 gm bay leaf ( tej patta / tamal patra)
  • 50 gm star anise ( chakra phool / badiya )
  • 50 gm mace ( javitri / javantri )
  • 50 gm black cardamom ( kali elaichi / elcha )
  • 50 gm cinnamon buds ( naaga kesar / taj ni kalio )
  • 50 gm black pepper corns ( kali mirch / mari )
  • 50 gm cinnamon ( dalchini / taj )
  • 50 gm cloves ( laung / laving )
  • 100 gm kalpasi ( patthar ke phool / dagad phool )
  • 50 gm shah jeera ( shahi jeera / shahi jeeru )
  • 100 gm coriander seeds ( dhaniya / akha dhana )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Here I have mentioned name of each masala in 3 language. ( English, Hindi and Gujarati ). For any other regional name please translate it with the help of Google translator.
  2. For making garam masala you have to dry roast all ingeriants on slow flame till they release aroma. Do not burn them otherwise they will lose their taste and aroma.
  3. Dry roast bay leaf ( tej patta / tamal patra) for few minutes and keep it aside.
  4. Dry roast star anise ( chakra phool / badiya ) for few minutes and keep it aside.
  5. Dry roast mace ( javitri / javantri ) for few minutes and keep it aside.
  6. Dry roast black cardamom ( kali elaichi / elcha ) for few minutes and keep it aside.
  7. Dry roast cinnamon buds ( naaga kesar / taj ni kalio ) for few minutes and keep it aside.
  8. Dry roast black pepper corns ( kali mirch / mari ) for few minutes and keep it aside.
  9. Dry roast cinnamon ( dalchini / taj ) for few minutes and keep it aside.
  10. Dry roast cloves ( laung / laving ) for few minutes and keep it aside.
  11. Dry roast kalpasi ( patthar ke phool / dagad phool ) for few minutes and keep it aside.
  12. Dry roast shah jeera ( shahi jeera / shahi jeeru ) for few minutes and keep it aside.
  13. Dry roast coriander seeds ( dhaniya / akha dhana ) for few minutes and keep it aside.
  14. Allow all roasted masala to cool down.
  15. In a grinder individually grind each masala into a fine powder.
  16. Mix all powdered masala in a pot.
  17. Sieve garam masala using fine sieve.
  18. When garam masala will completely cooled down, Store them in a air tight container or jar.
  19. Use this homemade garam masala in your daily dishes like subji and dal.
  20. Pinch of this homemade garam masala will take your regular dishes to next level.
Notes
If you have prepared garam masala for whole year then for daily use take out ΒΌ cup of garam masala in separate container and use it daily otherwise your garam masala will lose its fragrance.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/homemade-garam-masala-dal-shak-no-masalo/