All Purpose Garam Masala

Ingredients

• Bayleaf – 3nos
• Cinnamon (1.5 inch) – 10nos
• Black cardamom – 4nos
• Nutmeg (small) – 1no
• Cardamom – ¼ cup
• Black Peppercorn – 3tbsp
• Mace (large & whole) – 2nos
• Cloves – 2 tbsp
• Fennel seeds – 3tbsp
• Cumin – ¼ cup
• Coriander seeds – ¾ cup
• Caraway – 2tbsp
• Pathar Ke Phool – 2 large nos
• Kasoori Methi – 4tbsp
• Rose petals (dried) – ¼ cup
• Ginger Powder – 1½ tbsp

Points to keep in mind while preparing Garam Masala at home

• In olden days in Indian medicine was food and food was medicine. For centuries healing happened with use of various mixtures of spices and herbs that were added to food. And hence garam masala was born.
• Each masala(spice) has a character in flavour, taste & aroma, so add spices to balance each other.
• There can be no one single garam masala recipe that works for every recipe. You have different spices and herbs for different dishes.
• Make sure to use dried herbs and spices for garam masala.
• You can sun dry the spices & herbs for few hours to a day or can lightly toast them on a pan or tawa.
• Remember we have to Toast the spices not Roast the spices. Roasting the spices will alter the taste and colour of the final powdered garam masala.
• dry toast the spices together depending on their size. So all large similar size spices gets toasted together and smaller together.
• Delicate herbs are to be gently heated to remove any moisture from them, over heating will kill their flavour.
• Each spice has a distinct taste but broadly they can be classified as Sweet, Spicy, Bitter and Neutral. A good garam masala balances out these 4 things to bring our a bouquet of flavours intended to add a punch to the dish/meal.
• if grinding spices using an electric grinder make sure to grind it in short bursts rather than running it continuously as running it for long will heat up the spices there by giving loss of flavour.