Garam masala is one of the main ingredients in Indian cuisine. A meal, especially a North Indian meal, can never be complete without the sprinkling of garam masala at the end.
The first thing you notice about the masala is the aroma. It has a sort of hot pungent heady aroma which lingers in the air long after you have closed the container of the masala powder.
Garam masala is a blend of spices usually used in Indian cooking not only for flavour but for the aroma it lends to the dish as well. A simple biryani or pulao with whole garam masala added for its unique aroma is something to be experienced as it cannot be described. “Heavenly” comes close.
Here is a blend that can be used for everyday use. There are other, more aromatic blends, but those will be posted later.
Coriander seeds – 8 tablespoons
Cumin seeds – 4 tablespoons
cloves – 10
black peppercorns – 3 tablespoons
cinnamon – 3-4 inches
black cardamom – 3-4
turmeric powder – 1 teaspoon
green cardamom – 4
dried red chillies – 6-8
bay leaves – 2-3
Method : –
Roast the ingredients separately on a griddle til they release their unique aroma. Then powder them together.