In Hindi, garam means hot, and masala means any mix of spices.Most households will have their own signature mixture of Garam Masala, and there is no one way to make it.If you want to liven up your Indian recipes, roast the spices and then grind and store your spices of choice.
Step 1: The flat side of a knife can be used to crush the cardamompods.
Pick up the seeds with your fingers and discard the empty ones.You can use a spoon for crushing.
Step 2: The cloves should be Grated.
Store-bought, pre-ground nutmeg can be used.It will be easier if you don't have a cheese grater.The cheese graters work with cheese, but not as well as the nutmeg one.
Step 3: The spices should be roasted in a frying pan for 4 minutes.
3 to 4 bay leaves, 6 cardamom Pods, 14 cup of whole black peppercorns, and 1 cup (128 g) of cumin seeds should be added.You don't need to add oil or butter; dry roasting will make the seeds crispier, get rid of excess humidity, and make grinding easier.The bark can be found at Asian supermarkets.cinnamon sticks can add a bit of sweetness.
Step 4: Shake or stir the pan to stop the spices from burning.
If you want to turn the spices over, use a spatula.As the spices roast, this will release the aromas.
Step 5: The pan should be removed from the heat.
If the pan is too hot, the nutmeg will burn easily.Keep it from burning by stirring slowly and constantly.The nutmeg will oxidize.Before grinding, let the pan sit for a few minutes to cool the spices off.
Step 6: The flat end of the knife can be used to crush the cardamom Pods.
Compost or discard the empty Pod if you want to collect the seeds.This is the same recipe as the classic one.
Step 7: The spices should be in a frying pan for 10 minutes.
Add 6 cardamom Pods, 12 cup (64 g) of Coriander seeds, 1/2 cup (32 g), 1 clove, 2 dried bay leaves, and 1 star anise to the mix.Continue roasting until they give off a nice smell and begin to brown and crackle.The bay leaves should be removed from the heat sooner than the other spices.The star anise will make this blend sweeter.If you roast one Spice at a time, you can determine when each Spice is done based on when it is brown and crackling.
Step 8: When the pan is removed from heat, add in 12 tbsp (14 g) of nutmeg and 3 strands of mace.
To transfer the spices to the grinder, combine all of them.Since they are more at risk of burning, they don't need to be dry roasted.
Step 9: The spices will be put into a grinder.
If you don't have any of the above, you can use a clean coffee grinder.A spice grinder makes a fine consistency and texture.
Step 10: Check to see if the mixture is smooth after 30 seconds.
Check the powder after grinding the spices.
Step 11: The mix should be kept in a glass container with a metal lid.
Right here and now, add it to a recipe.After 3 to 6 months, the spices will start to lose their flavor.As the spice mixture ages, plastic containers absorb the flavors.A good storage container is a glass mason jar.