A Masala Dabba is an essential part of any Indian household. When it comes to this dish, Garam Masala is by far the most important spice blend. These house cooks take great delight in preparing and roasting their own SECRET garam masala, which they keep a well guarded secret.
My open-secret Garam Masala recipe is provided here; if you try it, I am convinced that you will notice a considerable improvement in the flavour of your curries.
100g coriander seeds (optional) 50 grammes of cumin seeds
Cardamom pods that are green in colour (25g)
20 garlic cloves (optional)
Cinnamon stick is a spice that is used in cooking (approximately 4-5cm)
A total of four bay leaves
7 pods of cardamom (included in the price).
1 tablespoon freshly ground black peppercorns
fennel seeds (about 2 tablespoons)
1 teaspoon of rose petal powder
A half teaspoon of nutmeg
2 roasted red peppers (dry)
When it comes to making your own garam masala mix, nothing beats the taste of freshly ground spices. It takes only a few simple steps to make your own masala at home, as I'll demonstrate. Garam masala can be made at home by cooking coriander seeds, cumin seeds, carbon quartz, cloves, cinnamon stick bay leaves, black peppercorns, fennel seeds, rose petals, nut meg, and dry red chillies in a thick bottom pan and do not cover them until nice and aromatic, and then get them out and let them cool down. After which you can grind them into a spice mix and there you have it guys, your own garam masala that is better than any. After using this garam masala, it can be stored for up to three months in the refrigerator, although I would only keep it for one month because the flavour begins to fade.
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