Garam Masala Recipe

  • 3 tblsp grated Coconut (Nariyal)
  • 1 tblsp Sesame seeds (Til)
  • 2 tblsp Mustard seeds (Rai/Sarson)
  • 1/4th tsp Saffron (Kesar) threads
  • 1/4th cup green Pepper corns (Kalimirchi)
  • 1/4th cup White Pepper corns
  • 2/3rd cup Green bruised Cardamom (Elaichi) pods
  • 3/4th cup Cumin Seed (Jeera)
  • 1/4th cup ground Nutmeg (Jaiphal)
How to make garam masala:
  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 up to 3 months.
  6. Make sure you always close the lid tightly after use.