Look inside for the detailed recipe and video.Indian cuisine uses lots of different spices in cooking, and spices are the essential ingredients of Indian cuisine. Every spice has its unique flavour and taste. Garam Masala acquires the top spot in the hierarchy of spices since ancient times. It is used in several Indian delicacies. Generally, it is used either in the whole form or in the powdered form. Whole garam masala can also be used for flavouring the oil at the beginning of cooking.This aromatic garam masala powder is a mixture of cinnamon, clove, green cardamom and mace (dalchini, laung, hari elaichi and javitri). You can use garam masala powder in place of whole garam masala. It is always used at the end of cooking to impart a nice aroma to the dish. Remember to use it in small quantities; else, it will overpower all other flavours of the dish. The spice mix in the garam masala varies in the different regions of the country. This recipe can be adapted to individual need by adding other spices like black cardamom (badi elaichi), nutmeg, star anise etc. But make sure not to add excessive amount of any single spice; otherwise, a single flavour will overpower other spices.
Utensil and Tools
- Prestige Fry Pan
- SiliconSpatula
- Philips 750W Mixer Grinder
Ingredients
- 20 grams Cinnamon
- 20 grams Cardamom
- 20 grams Clove
- 10 grams Mace
Video
Instructions
- Clean and check all the spices.
- Heat a pan on low flame and add all the spices. Roast all the spices for 2-3 minutes or until you smell the spices' pleasant aroma. Turn off the flame and let all spices cooled down completely.
- Alternatively, Spices can be roasted in the microwave or oven. If you are using a microwave, roast it for 1 minute on high power. If you are using an oven, roast all the spices at 180C for 2-3 minutes or until they started smelling fragrant. You can also sun-dry the spices for 6-7 hours.
- Now put all the spices in a grinder and grind it intermittently until it turns into a fine powder. It is crucial to use the grinder with short intervals because the heat emitted by the grinder will ruin the flavours and the spice mixture will be overdone and darker in colour.
- Aromatic garam masala powder is ready to use. Store the garam masala mixture in an airtight container at a dry place. The masala remains aromatic for months if stored in airtight containers at a dry place.
Nutrition
Calories: 214kcalCarbohydrates: 48gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 69mgPotassium: 560mgFiber: 25gSugar: 1gVitamin A: 171IUVitamin C: 7mgCalcium: 429mgIron: 8mg
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