Monday, September 15, 2014

Homemade Garam Masala Recipe / Punjabi Garam Masala Recipe

Punjabi Garam Masala Recipe
Generally i do not make spice powders like Garam Masala Powder, Sambar Masala, Rasam Powder at home and rely on store bought ones since its easy and handy. But nothing can beat the freshness, flavor and taste of Homemade spice powders. I make paruppu podi and idli podi every week or once in 10 days but other spice powders are rarely. This Punjabi Garam Masala powder was prepared
by my neighbor aunt and I simply clicked the pictures and noted the measurements. Being a Punjabi, she prepares all the authentic punjabi dishes at home. I even asked her for Sarson Ka Saag recipe, the most traditional punjabi dish.
She is really an energetic and active person, Auntie prepares most of the spice powders at home and from her I am learning. Its really good to have mom/mil at home to learn such Basics. This Garam Masala Powder is so flavorful and really does magic to any sabzi, curry and gravy. Garam Masala is one must ingredient for any North Indian Curry or sabzi like
Garam Masala Powder
Preparation Time : 24-48 hrs
Cooking Time : None
Makes About 1 and 1/2 cup Garam Masala Powder
Ingredients
  1. Corainder Seeds/Dhaniya    100gm
  2. Cumin Seeds/Jeera     100gm
  3. Peppercorns   20gm
  4. Clove/Lavang    20 gm
  5. Cinnamon/Pattai   20 gm
  6. Bay Leaf     3 leaves
  7. Green Cardamom    12-15 no.
  8. Black Cardamom    4-5 no.
  9. Ginger Powder    1 tsp
Method
  • Take all the ingredients except ginger powder in a wide plate or tray and spread them and sun dry it for whole day.
  • If its cold outside the keep the plate near the window, where u get sun light for 2 days.
  • Once all the ingredients turned dry and crisp under sunlight blend them to a fine powder, then sift it using strainer.
  • And lastly add ginger powder, mix well and store it in an Air tight container.
Notes:
My neighbor Aunt suggested that Garam Masala stays fresh and more flavorful by sun drying than the dry roasting method.
If you do not get sunlight then heat a pan, when it hot turn off the switch and roast the ingredients one by one and grind it.
Instead of ginger powder you can also use a small piece dry ginger, if so sun dry it along with the other ingredients.
In blender, first grind bay leaf, cinnamon, dry ginger(if using) then add other ingredients and blend it to a fine powder.

13 comments:

  1. wanted to make once for a long time..this is so nice...thnks for sharing....

    Cheers
    Anu
    Anu's Healthy Kitchen

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  2. pictures look so good. Its so true that home made masalas are so much better than the store bought ones.

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  3. lovely capture n useful post sangee...

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  4. homemade is always best.. love ur first click

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  5. I can get the smell till here.... hmmm....

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  6. Bookmarked to try this.. Useful post..
    www.sreshtaskitchens.blogspot.in

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  7. i am going to make one.. everything in my cabinet :)

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  8. Homemade is the best, always more flavorful..

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  9. flavorful one,first click is very good dear ..I too make my own batch each time at home :)

    ReplyDelete

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