Garam masala is used to make any food tasty and aromatic. Garam masala is most used in Bihar and Jharkhand. From bhujia to gravy vegetables, it doubles the taste of everything. Most of us buy garam masala from the market and use it. But these do not have the aroma and taste that one gets at home. In such a situation, here we are going to tell you how you can prepare garam masala at home. Many types of spices can be prepared at home. These include chickpeas, meat and many spices. So let us know how to prepare garam masala at home.
Material
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- Whole Coriander: 4 tbsp
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- Cumin: 2 tbsp
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- Shahi jeera: 1 tbsp
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- Black pepper: 2 tbsp
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- Large cardamom: 8-10
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- Small cardamom: 15-20
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- Clove: 1 tablespoon
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- Cinnamon: 4-5 large pieces
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- Star anise: 3-4
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- Mace: 3-4 flowers
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- Nutmeg: 1 half piece
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- Bay leaves: 4-5
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- Fennel: 1 tablespoon
method of making
step 1: To make garam masala at home First of all, clean all the whole spices thoroughly so that there is no dust or pebbles in them.
Step 2: Now heat a pan or pan on low flame. First of all, add cinnamon, black cardamom, star anise and bay leaves and fry for 1 minute. After this add coriander, cumin, shahi cumin, black pepper, cloves and green cardamom.
Step 3: Fry the spices on low flame for 3 to 4 minutes while stirring continuously. Keep in mind that the color of the spices should not turn black, just the moisture should come out from them and a pleasant aroma should start coming out.
Step 4: Turn off the gas and immediately add nutmeg powder and mace. Take out the spices in a wide plate and let it cool completely. Never grind hot spices, otherwise their oil evaporates.
Step 5: Put the cooled spices in the mixer jar. Instead of running the mixer continuously, grind it intermittently on ‘pulse mode’ so that the masala does not get too hot. Then store it in an air tight container. Homemade spices not only enhance the taste of food but also protect it from adulteration.