Instead of using store bought garam masala (mixed spices), make your own blend at home. You can make it and store it for up to a year, using it to flavour your vegetables and gravies.
Preparation Time: 10 minutes
Cooking Time: 3 minutes
Ingredients
. 10/12 big cardamoms/badi elaich
• 1/2 cup cumin seeds (Sabut jeera)
• 1/2 cup cardamom (elaichi)
• 1/4 cup black peppercorns (kalimirch)
• 3 tbsp fennel seeds (saunf)
• 2 tbsp cloves (laung / lavang)
• 10 cinnamon (dalchini) sticks , 50 mm. (2") each
• 1/4 cup bay leaves (tejpatta) (10p )
• 2 tbsp caraway seeds (shah jeera)
• 1 tbsp nutmeg (jaiphal) powder , optional
• 1/2 tbsp dried ginger (soonth) powder
Method
• Combine all the ingredients, except the dried ginger powder, in a broad non-stick pan and dry roast on a medium flame for a few minutes, while stirring continuously. Let them cool.
• Grind them in a mixer to a smooth fine powder.
• Transfer the powder into a bowl, add the ginger powder and mix well.
• Sieve the powder well and discard the left over coarse powder.
• Store the fine powder in an air-tight container use as required.
I usually add 1/4 teaspoon garam masala in the dals, sabzis or curries i make for a servings of 2-3. the homemade garam masala powder is so strong that you should not add too much of garam masala in your dishes. it will spoil the taste of the whole food. just a little does the job and balances the aroma, taste and flavors in the food very well.
(Some Add whole coriander seeds/sabut dhania - ½ cup to it to..)