Monday, October 4, 2010

Garam Masala

 My mother always prepare Garam Masala at home. I like aroma and taste of this masala . Even we can get garam masala from market also , It is never able to give that taste . My mother also prepare masala for me but this time when Garam Masala has finished , I have decided to make it on my own. It took some time to findout all spices that are included in the Garam Masala but result was good. Even ½ spoon of that masala in enough for giving special taste in the recipe


6-7 Black Cardamom (Kali Ilayachi)
20-22 Peppercorn (Kali Mirch)
10”-11 “Cinnamon Stick (Dalchini)
20-25 Cloves (Laung)
10-12 Green Cardamom(Choti ilayachi)
1 tps Mace (Javitri)
5-6 tps Coriander seeds (Dhaniya)
4 tps cumin seeds (Jeera)
1 Nutmug grated (Jaiphal)
2 tps shahi Jeera (Black Cumin)
2-3 Star anise (Anasphal
1 tps salt


1. Dry Roast all spices separately in a non stick pan.

2. Let it cool for some time

3. Mix spices and put it small grinder

4. Make fine powder and store it in the airtight container



  1. You can increase or decrease spices as per your taste :)

  2. Comments in FB
    @ Sumita Trikha Cloves, blackpepper corns, Cumin seeds,green cardomom,cinnamon stick n black cardomom all dry roasted cool n store in an airtight box. Aroma is super n flavour is classic
    October 4 at 2:21pm

    @ Kamal Jeet Kaur Very useful.. Dif spices can be increased or decreased according 2 taste.
    October 4 at 2:22pm

    @ Chitra Sudershan Many thanks for garam masala. Can u give the name of sun arise in tamil and hindi
    October 4 at 4:25pm

    @ Pia Verma Hi chitra. Its actually star anise. which is Anasphal or badayan in hindi and Anashuppu in Tamil


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