Garam masala powder

• Produce

  • 2 tbsp Ginger, Dry

• Baking & Spices

  • 2 tbsp Black pepper
  • 2 tbsp Caraway seeds
  • 20 Cardamoms, green
  • 6 Cardamoms, black
  • 10 Cinnamon sticks
  • 1/4 cup Coriander seeds
  • 1/4 cup Fennel seeds
  • 2 tbsp Mace
  • 1 Nutmeg

• Nuts & Seeds

  • 1/2 cup Cumin seeds

• Beer, Wine & Liquor

  • 3 tbsp Rose petals

• Other

  • 2 tablespoon cloves ((lavang or 12 grams cloves
  • 10 Tej patta ((indian bay leaf or 2 grams tej patta

Found on vegrecipesofindia.com

Description

Directions

• first take the whole spices one by one. then check for stones, chaff or any hidden mold in them.
• discard the stones, chaff or husks. if there are any insects or mold or fungi, then discard the spices. dont use them.
• add the whole spices in a plate or tray. keep the plate in the sun for 2 to 3 days.
• while being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. during the day, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
• after getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
• before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.
• now add all the whole spices in the dry grinder jar. break the cinnamon, tej patta and then add. you can also use a coffee grinder. add according to the capacity of the jar.
• then add the coarsely crushed nutmeg powder.
• next add 2 tablespoons ginger powder.
• grind to a smooth powder. tiny grits of the spices are fine in the masala. you can grind in 1 or 2 batches.
• if using dried rose petals, then add them at this step. if you dont have rose petals then skip adding them. again grind.
• if you want, you can seive the garam masala powder and grind the tiny bits left on the seive.
• let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
• cover tightly and keep in a cool dry place. you can also keep the garam masala powder in the fridge or freezer. this recipe yields about 190 grams of garam masala.