There are so many different Masala Powders available in the market like Chicken Masala, Garam Masala, Biryani Masala, Pulav Masala, Tikka Masala and so on. The ingredients of these Indian Spice Powders are more or less the same. You can make Garam Masala at home and use it for different recipes specially non vegetarian dishes. Freshly ground Garam Masala has a wonderful aroma and should be used in moderation. Too much of Garam Masala can spoil a dish with it’s strong taste.
Home Made Garam Masala Powder
You can lightly dry roast and grind the following ingredients to make Fresh Garam Masala Powder.
- Cloves (Gramboo) – 10
- Cardamom (Elakka) – 4
- Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each
- Star Anise (Thakkolam/Nakshathra Poo) – 1
- Fennel seeds (Perinjeerakam) – 1 tbsp
Increase the quantity in the above given proportions for later use. Store the Garam Masala in an airtight container and try to use it within 2 months.
Commerical Garam Masala often contains additional ingredients like:
- Turmeric Powder
- Red Chilly Powder
- Coriander powder
- Black Peppercorns
- Mustard Seeds
- Caraway Seeds
- Poppy Seeds