This homemade garam masala (Indian spice) mix is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that’s pretty good. I usually use this homemade garam masala while making daily sabji or dal and even punjabi or north indian cuisine.
Once the roasted spices are ground, the aroma that spreads in your kitchen is something you have to realize for yourself.. I urge you to try this homemade garam masala in your next punjabi or north indian recipe and feel the difference. Here I have presented steps to make homemade garam masala at home.
Step-by-Step Homemade Garam Masala Recipe :
Step 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.
Step 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.
Step 3 : Dry roast bay leaf ( tej patta / tamal patra) for few minutes and keep it aside.
Step 4 : Dry roast star anise ( chakra phool / badiya ) for few minutes and keep it aside.
Step 5 : Dry roast mace ( javitri / javantri ) for few minutes and keep it aside.
Step 6 : Dry roast black cardamom ( kali elaichi / elcha ) for few minutes and keep it aside.
Step 7 : Dry roast cinnamon buds ( naaga kesar / taj ni kalio ) for few minutes and keep it aside.
Step 8 : Dry roast black pepper corns ( kali mirch / mari ) for few minutes and keep it aside.
Step 9 : Dry roast cinnamon ( dalchini / taj ) for few minutes and keep it aside.
Step 10 : Dry roast cloves ( laung / laving ) for few minutes and keep it aside.
Step 11 : Dry roast kalpasi ( patthar ke phool / dagad phool ) for few minutes and keep it aside.
Step 12 : Dry roast shah jeera ( shahi jeera / shahi jeeru ) for few minutes and keep it aside.
Step 13 : Dry roast coriander seeds ( dhaniya / akha dhana ) for few minutes and keep it aside.
Step 14 : Allow all roasted masala to cool down.
Step 15 : In a grinder individually grind each masala into a fine powder.
Step 16 : Mix all powdered masala in a pot.
Step 17 : Sieve garam masala using fine sieve.
Step 18 : When garam masala will completely cooled down, Store them in a air tight container or jar.
Step 18 : Use this homemade garam masala in your daily dishes like subji and dal.
Step 19 : Pinch of this homemade garam masala will take your regular dishes to next level.
Note : If you have prepared garam masala for whole year then for daily use take out ¼ cup of garam masala in separate container and use it daily otherwise your garam masala will lose its fragrance.
- 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 )
- 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.
- 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.
- Dry roast bay leaf ( tej patta / tamal patra) for few minutes and keep it aside.
- Dry roast star anise ( chakra phool / badiya ) for few minutes and keep it aside.
- Dry roast mace ( javitri / javantri ) for few minutes and keep it aside.
- Dry roast black cardamom ( kali elaichi / elcha ) for few minutes and keep it aside.
- Dry roast cinnamon buds ( naaga kesar / taj ni kalio ) for few minutes and keep it aside.
- Dry roast black pepper corns ( kali mirch / mari ) for few minutes and keep it aside.
- Dry roast cinnamon ( dalchini / taj ) for few minutes and keep it aside.
- Dry roast cloves ( laung / laving ) for few minutes and keep it aside.
- Dry roast kalpasi ( patthar ke phool / dagad phool ) for few minutes and keep it aside.
- Dry roast shah jeera ( shahi jeera / shahi jeeru ) for few minutes and keep it aside.
- Dry roast coriander seeds ( dhaniya / akha dhana ) for few minutes and keep it aside.
- Allow all roasted masala to cool down.
- In a grinder individually grind each masala into a fine powder.
- Mix all powdered masala in a pot.
- Sieve garam masala using fine sieve.
- When garam masala will completely cooled down, Store them in a air tight container or jar.
- Use this homemade garam masala in your daily dishes like subji and dal.
- Pinch of this homemade garam masala will take your regular dishes to next level.
It was wonder ful way of explaning in details
But if i have two gravies then how could i make it taste differntly pls suggest
Thanks Sanjay !! Basically the proportion of tomatoes, onion and white paste plays the major role in that. The another ways are which spices you are using in tempering / tadka. At last addition of butter, milk, fresh cream, lemon juice give different taste. I hope this answer will clear your doubt. If not then please feel free to ask.