Kerala Garam Masala Recipe | Homemade Garam Masala
This homemade Kerala Garam Masala Powder is made from whole spices like fennel seeds, cardamom, cloves, cinnamon, mace, star anise etc. As in this recipe, a good garam masala has a balance of aromatic, sweet, and savory flavors. In south India, Garam Masala is sometimes also called “Meat Masala”.
There are some differences between South Indian Garam Masala and North Indian Garam Masala, for e.g Coriander seeds and cumin seeds are not used in Kerala Garam Masala.
We wouldn’t recommend making this spice in large quantities because the powdered spice loses its flavor faster than the whole spice. So make it in small batches and keep it in a clean airtight container for up to a month. There are times when we need to reach out for something quickly.
Homemade recipes have always been a favorite of mine. This allows you to customize your particular flavor by adding, increasing, or decreasing key ingredients. Another advantage is that no preservative chemicals are used in the preparation at home.
Kerala Garam Masala – Meat Masala – ഗരംമസാല പൊടി
Equipment
- Spice blender
Ingredients
- 50 gram Fennel Seeds 1/2 cup
- 20 gram cloves 1/4 cup
- 20 gram cardamom 1/4 cup
- 20 gram cinnamon
- 5 gram star anise 6 pieces
- 5 gram mace nut meg flower 5 blades
Instructions
preparation of Garam Masala
- Break cinnamon stick in to smaller pieces
Roasting Spices
- Heat a frying pan over medium heat and add all spices
- Roast it on medium-low heat by stirring often until they begin to smell aromatic, about 5 minutes.
- Transfer the spices from the pan to a plate and spread it out. Let the spice cool down completely.
How to Make Garam Masala
- Once it is cool, grind all the roasted ingredients in to fine powder using blender, spice grinder, or coffee grinderAdd all spices to a blender and grind them to a fine powder. Sieve the powder if needed and repeat again.
- Store the garam masala powder in a dry air tight glass jar
Notes
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