Garam Masala-Uttar Pradesh Style Recipe

  • 3 dried whole Chili Pods
  • 2 tblsp Pomegranate seeds
  • 1/8th tsp Saffron (Kesar) threads
  • 5 cloves of Mace (Javitri)
  • 2 tblsp Green Pepper corns
  • 2 tbsp White Pepper corns
  • 2 tblsp whole Cloves (Lavang)
  • 1/3rd cup Cumin Seed (Jeera)
  • 2/3rd cup Coriander seeds (Dhania)
  • 1 tblsp Fennel seeds (Saunf)
  • 2 Bay Leaf (Tej Patta)
  • 1tblsp Ground Nutmeg (Jaiphal)
  • 2 tblsp Black Pepper corns (Kalimirchi)
How to make garam masala-uttar pradesh style:
  1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
  2. When the spices give off the fragrance allow to cool slightly.
  3. Then grind finely in an electric grinder.
  4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
  5. Store it in an airtight container for upto 3 months.
  6. Make sure you always close the lid tightly after use.