Kerala Garam Masala
I'm thrilled to bring you this recipe! I've received numerous requests for a garam masala recipe, and although I've been making it at home, I never had precise measurements. The challenge was not knowing the correct proportions of the various spices. Here's a quick, easy, and simple Kerala Style Homemade Garam Masala recipe. With its captivating aroma, it enhances the flavor of your dishes.
Ingredients
- 50 gms Fennel seeds (perumjeerakam)
- 20 gms Green cardamom
- 20 gms Cloves
- 20 gms Cinnamon
- 1 Star Anise (full flower) (optional)
- 1/2 inch Nutmeg (optional)
- Mace – 1/4 th of a flower (optional)
Instructions
- Heat a claypot (manchatti)/iron pan/nonstick pan. Dry roast the spices for 3-4 mins, till the roasted smell comes on the lowest flame. Transfer to a plate and let it cool.
- Grind in the smallest jar of the mixie to an almost fine powder.
Notes
- Though you can make the entire qty, I recommend you make only half at a time, so that the freshness will be retained.
- I made only half the above qty.
- Measuring out the ingredients accurately is very important for the perfect balance.
- I added all the spices except mace since I didn’t have it with me.
- Make sure you don’t roast the spices more than the specified time otherwise it will give a charred taste to the garam masala.
- I like a bit of texture for the garam masala, so I didn’t grind it completely to a fine powder.
- Store it in an airtight container. You can store it for 1-2 months.
Tried this recipe?Let us know how it was!