Garam Masala

The aroma of fresh garam masala made at home is no match for store bought masala. Make small batches from time to time in the handy little grinder jar to have fresh garam masala all the year round. The recipe is easily doubled.

INGREDIENTS:

3 tbsp cumin seeds (sabut zeera)
1 piece dried (ginger saunth)
2-3 peepli
1 tsp whole black pepper (gol mirch)
10 green cardamom (choti elaichi)
1 tsp cloves (laung)
1 star anise
½ a nutmeg (jaiphal)
3” piece cinnamon stick (dalchini),
broken into small pieces
1 large bay leaf (tej patta)

#BorosilTip: Every house has a special blend. Play around with spices you like to make your own. These make really nice gifts in glass jars too. If you have a large family, you can just double the quantity and store it in an airtight jar to be used as needed.

METHOD:

Gently dry roast all the spices, except ginger and bay leaf, until fragrant, then cool.
In a pestle and mortar, roughly break down ginger, if using.
Place all the ingredients in the small Nutrifresh grinder jar or a grinder jar of a powerful mixie and process until ground.
Store in a glass jar in a cool place.