GARAM MASALA POWDER

 

INGREDIENTS:

 

Coriander seeds (Dhania)	1 cup	½ cup
Cumin seeds (Jeera)	4 tsp	2 tsp
Caraway seeds (Shahi jeera)	1.5 tsp	¾ tsp
Fennel seeds (Saunf)	1 tsp	½ tsp
Black cardamom (Badi elaichi)	3 no.	1.5 no
Peppercorn (Kali mirch)	2 tbsp	1 tbsp
Cinnamon stick (Dalchini)	4-inch stick	2-inch stick
Cloves (Laung)	20	10
Star anise (Chakraphool)	1	½
Bay leaves (Tejpatta)	2 leaves	1 leaf
Dry red chilly (Sabut lalmirch)	4	2
Dry ginger powder (Sonth)	1 tsp	½ tsp
Salt (Namak)	½ tsp	¼ tsp
Red chili powder (Lal mirch )	2 tsp	1 tsp

 

METHOD:

In a kadai, roast the coriander seeds on low medium flame until aromatic. Transfer to plate and keep aside.

In the same kadai, add cumin seeds, shahi jeera, fennel seeds and roast until aromatic. Transfer to plate to cool down the spices.

Then add black cardamom, peppercorns, cinnamon stick, cloves, star anise, bay leaves and dry red chilies. Roast on low med flame and then transfer to plate.

Once the spices are cooled, add all the spices along with dry ginger powder, red chili powder and salt to a spice grinder jar.

Grind into a fine powder and transfer to a glass jar.  Use the garam masala powder as per need.