byJasleen Kaur GuptaNov 03, 2015 #OnMyPlate 2 Likes
I always have associated going to my mom’s house with food. This is because she is an absolutely amazing cook. I’ve seen her toil in the kitchen and dish up four things in a matter of minutes. Even in school and college I used to bring people over at an hour’s notice and she would never once wince and get an elaborate spread ready, always making me proud. I have never mean much of a cook myself but now that I have my own daughter, I want her too to have those memories that sometimes only food can make. Just recently, I begged my mom for her garam masala recipe she uses in every single thing. She gets request from friends and family to make it in bulk so they can carry it to the US and UK.
Here’s a slight variation of that garam masala that works like a charm. I use all organic masalas from Mantra or Eaternal depending on what is available. I don’t use measurements so watch the visuals to understand ratios. I will share the rough measurements though. I suggest making small batches so it stays fresh longer. This one for instance will easily last a month and a half.
Time: 15 minutes
1. Bay leaves (tejpatta) 7 – 8 large or 8 – 12 small
2. Whole black pepper (akhi kali mirch) 12 – 14
3. Whole white pepper (optional) 8 – 10
4. Cumin (jeera or shahi jeera) people swear by shahi jeera but for me this works beautifully as well about 4 to 5 tsp
5. Coriander seeds 5 – 6 heaped table spoons
6. Cardamom (choti elaichi) 4 – 5
7. Moti elaichi (I ran out so didn’t use it in this batch but you need to use only 1 – 2)
8. Star Anise (optional) 2 – 3 small
9. Nutmeg (jaiphal), this is also optional, it is a very heaty spice so I only use one, you can skip it if you like.
10. Cinnamon sticks 4 to 5 large sticks
11. Whole cloves (laung) 8 – 12
Take a flat pan and lightly roast all the spices for 5 minutes. Make sure you keep tossing the spices so they don’t burn. As the spices start to release their fragrance you know that they are ready to be pound.
While hand pounding really does release the flavours well, time paucity leads me to run the mixer and the masala is ready.
Store in an airtight glass or steel jar. I personally feel plastic interferes with the taste.
Do write in to let us know if you enjoyed this easy recipe.
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