Garam Masala Powder
The Garam Masala Powder these days has become a well-known spice all over the world, and not limited its use in only Indian dishes. It is also easily available in many Asian grocery stores. But yet I would like to share the recipe, as the taste and flavor it varies drastically from region to region. In the Eastern part, that is Bengal where I come from, the Garam Masala is not hot or spicy rather it is aromatic, quite perfumy and smooth to the palette. It is widely used in various vegetarian and non-vegetarian dishes and always used at the end of the cooking to retain its flavor.
This Garam Masala only uses 3 ingredients and very simple to make. In my kitchen, I often make it and store it in an airtight container to retain its aroma for months. This Masala is made of Cardamom, Cloves, and Cinnamon sticks. Take an equal proportion of these, dry roast it till the aroma comes, and later grind it to powder and then store it in airtight container.
- 1 tbsp Cardamom
- 1 tbsp Cloves
- 4 1inch long Cinnamon Barks
- Dry roast all 3 ingredients in medium heat
- Stir continuously to avoid burning
- Roast it for about a minute, till the aroma starts coming
- Let the roasted spice cool down
- Grind it to powder
- Store it in airtight container