As I was researching down the rabbit hole about authentic Indian cuisine, I was really flabbergasted by the large array of Garam Masala. I was completely mindblown. All this while, whenever a recipe calls for Garam Masala, I just add in a typical store-bought version.
This version of garam malasa recipe has completely changed my perception. I even compare the store-bought with freshly made ones. You should've guessed it. The aroma from freshly made ones is truely "punch-you-in-the-face". You really should make your own Garam Masala. Once you do, you will never go back to any store-bought ones again.
Ingredients:
(Make 1/2 Cup)
Hexa Food's Cinnamon Stick, 1
Cloves, 1 TBSP
Green Cardamons, 1 TBSP
Black Cardamon, 1
Bay Leaves, 4
Kashmiri Dried Chilies, 2
Black Peppercorns, 1 TBSP
Mace, 2
Nutmeg Freshly Grated, Pinch
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
In a skillet over medium heat, add all the ingredients, except nutmeg.
Toast lightly until aromatic.
Transfer into a spice grinder.
Blitz until powder forms
Grate in some nutmeg and give it a final blitz.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.
