Garam Masala

Garam Masala is used in most North Indian dishes. "Garam" which literally means "hot" is a part of the name as this bleand uses spices which, according to Ayurveda, are considered warming like cloves, pepper, cinnamon. Different people in different parts make this by adding different spices. Here's a recipe that I got from my mom. She makes the exact proportions mentioned below and stores it in an air-tight container.

Note that Garam Masala should be used in very small quantities in food as too much can overpower the dish. Always add this to your dish right at the end of cooking.


Time: 20 min
Makes about 560 gms


100 gm Laung / Cloves
100 gm Kali Mirch / Black peppercorns
100 gm Badi Elaichii / Black Cardomom
50 gm Chotti Elaichii / Green Cardomom
50 gm Sonth / Dry Ginger
50 gm Tej Patta
25 gm Nutmeg
25 gm DalChini / Cinnamon Sticks
50 gm Shahjeera
10 gm Javitri / Mace


Sun dry all the above or roast them for a few minutes. Grind to a fine powder. Store in an air-tight jar.

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