Garam Masala Recipe Homemade Garam Masala Powder

Garam Masala Recipe

Shahi Garam Masala Powder Recipe - Dum Biryani Masala Recipe with step wise pictures. The one question i often get from my readers are what spice powders you use. Which brand of garam masala you use and stuff like that. So i am now going to reveal my favorite and my version of garam masala which i use in my cooking. I make a batch of my garam masala often, and store in fridge so i can brighten up my curries using this spice powders. You know there is nothing better than homemade spice mix added to your curries. This is my version of garam masala. The measurements are so basic. Just use the same cup or bowl to measure all the spices in the given proportion of the written recipe. For me it works all the time, this is quite a strong garam masala with intense flavours so you don’t need to use much, you can use just a tsp or two to brighten your curries. My mum’s version is a little different which i will post soon.

About Garam Masala Recipe

A really special shahi garam masala powder which can be added in biryanis, kurma and gravies. This gives a very heady aroma and taste. This is a special masala powder specially made for dum biryanis and gravies. It is a perfect proportion of all the aromatics which gives it unique scent. I used this in my mutton dum biryani and it is perfect. Similar Recipes,Indian Curry Rice RecipeHomemade Red Pepper PowderBombay Sandwich MasalaSambar PowderRasam PowderBachelor Sambar PowderBiryani Masala Powder Pin

Garam Masala Ingredients

Mixture of different whole spices are roasted and powdered to make garam masala. Sometimes garam masala ingredients (spices) are powdered raw. If you are making raw garam masala, then you have to add it at the beginning of making curries. Roasted garam masala can be sprinkled at the end. Each person have their own spice mixtures to make garam masala. Usually garam masala has these following spices.

Cinnamon Fennel seeds Cumin seeds Cardamom (both black and green) Cloves Bay leaf Black stone flower Star anise (optional) Nutmeg (optional) Mace Coriander seeds (depends)

Video for Garam Masala Recipe

How to Make Garam Masala at Home

Choosing the Spices

Use fresh good quality spices to make garam masala. Fresher the whole spices the more aroma your masala tends to have.

Measuring the spices

You can play around with the measurements of the whole spices as per your preferences. I like to try different measurements each time and this measurment is what came up with to my personal preference.

Roasting the Spices

Roasting the spices plays an important part in making garam masala. I like to roast on a heavy bottom dry pan. Roasting the spices releases the natural oils from the garam masala which makes it aromatic. You can roast your spices in oven, sometimes when I don’t have much time, I like to follow this method of roasting spices in oven It is very easy to roast garam masala in oven. Preheat oven to 180 degree C. Take all your spices in a baking tray. place the tray in oven and bake for 8 to 10 mins. keep mixing the spices half way through. Now remove the tray from oven and cool it on countertop. Once cooled take the spices in a blender and powder till fine.

Grinding

Always cool your toasted spices completely before grinding which helps in even grinding. You can grind whole spices to the texture you prefer. I like to make my garam masala fine but not super fine. You can grind them coarse if you wish to. If your garam masala is coarse you might need to add more powder in your curries. The finer the powder the more pungent your masala is.

Storing

Storing plays an important part. Cool your powdered masala and store in a glass air tight container for many weeks. Always use dry spoon when using your masala. Make small batches of masala so it doesn’t lose its potency.

📖 Recipe Card

Version 1 : Shahi Garam Masala Recipe (Biryani Garam Masala)

1)Take it in a dry pan Pin 3)Roast gently till toasted Pin 4)Now it is well roasted. Pin 5)Cool this and take it in a blender. Pin 6)Powder till fine. Pin 7)Store in an air tight container. You can use this for biryani, dum biryani, gravies and kurmas. Pin

Version 2: Garam Masala Powder (Easy Version)

This is my everyday garam masala which i use on a daily basis for my curries.

Tips & Tricks

This is a strong garam masala, so use a tsp to flavour the meals. I store the whole amount in an air tight container in fridge and take as much as i need in a small container and store in the cupboard. This way the spices stay fresh. You can use this in biryani, dum biryanis, kurma and gravies. This can be stored for more than a month at room temp.

Storage Suggestions

Garam Masala powder can be stored in an air tight container for more than a month. Spices tends to lose their potency over time. So I like to make my garam masala fresh every month. Pictorial:

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.