Quick Cooking Tips Spices

(07) Garam Masala

Garam masala is a blend of ground spices . Some selected spices are used for making garam masala.

Ingredients

Chhoti elaichi( cardamom) 4 gms 20 pcs

Badi elaichi(black cardamom) 5 pcs

Tej patta(bay leaves) 8-10 pcs

Pather phool(mace) 5 gms

Sahi jeera. 10 gms 2 tbsp

Saunf(fennel). 20 gms 4 tbsp

Sunthpd(ginger) 2 tbsp

Dhania(coriander) 50 gms ½ cup

kala miri(Black pepper ) 30 gms 2 tbsp

Kashmiri chillies. 10 pcs.

Khuskhus(poppy seeds) 6 tsp

Lavang(Clove) 12 gms 2 tbsp

Star anise 2 pcs.

Javantri. 8 gms .

Dalchini(Cinnamon) 10-12 pcs 1/2 inch each

Jeera(cumin) 2 tbsp

Methi seeds(Fenugreek) 1 tsp

Jaiphal(nutmeg) 1 pc

Salt 2 tbsp

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2tbsp.oil and add all above spices in kadhai and stir continuously till it becomes aromatic.

3)Remove whole things in one big dish from kadhai to cool down for 10 mins.

4) Grind all spices in grinder and sieves with the atta sieve .

5)Garam masala is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can add this in any vegetables, pulses or farsan items for enhancing the taste.

List of my other recipes.

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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8 replies on “(07) Garam Masala”

[…] Garam masala. […]

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Rajeshree Gandhi’s Garam Masala is a carefully crafted blend of aromatic spices that adds a burst of flavor to your dishes. This homemade spice mix includes a medley of spices like cardamom, bay leaves, cloves, cinnamon, cumin, and more. The spices are toasted to perfection, ground, and sieved to create a fine and fragrant garam masala. It’s a versatile spice mix that can elevate the taste of your vegetables, pulses, and farsan items. Simply store it in an airtight container, and you’ll have the perfect seasoning to enhance your culinary creations. 🌶️🍛 #HomemadeSpices #FlavorfulCooking

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Thanks Rekha ji 🙏

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[…] (07) Garam Masala. […]

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[…] ½ tsp. Garam masala […]

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