Andhra Garam masala / Homemade Garam masala

Homemade Garam masala / how to make Garam masala at home

Garam Masala - the most important ingredient that is available in almost any Indian kitchen. Garam masala actually enhances the flavour of any curry or dish. Just as bright light is necessary for any
photo, in the same way, authentic Garam masala is necessary for any dish to taste its best. Indian cuisine is famous for the variety of spices it uses in the preparation of any dish.

In India, there are many types of masalas in each state according to their taste. There are certain popular dishes in each state that are famous due to their respective masalas. For example, in Kerala, the Garam masala that they follow is different from that of Punjab. Similarly, Maharashtrians prepare Goda masala which is very dark in colour.  Gujarathis add coconut powder in the preparation of this Garam masala. Each state has its own speciality and variation in preparing the masala powder. And all of them are equally unique.

I never had the chance to use store bought Garam masala. Since the time of my marriage, my mother used to prepare the Garam masala at home and give it to me. Hence, I always used the authentic Garam masala prepared at home. But once, when I was in shortage of this Garam masala, I had to purchase a Garam masala packet which was not liked by my man. Since then I made it a point to get this Garam masala from my mum in large quantities and store in the refrigerator. Refrigeration helps in keeping the flavour of the masala intact for long times.

Later, I decided to make my own masala at my home. I have googled many recipes for Garam masala. More or less, all the ingredients were the same except for the quantities. Not too much of margin in the amounts mentioned, but that would change the overall flavour of the masala. I found that the recipe given by my mum is the best because it includes most of the spices and it is a fusion of 2-3 recipes that she had. This is the basic Andhra Garam masala powder. The best thing is that it is very easy to prepare and in less time.

I will soon be posting more masala powders of different cuisines. So please check this page for more updates. Here goes the Andhra Garam masala powder recipe.

You can also prepare kasuri methi powder at home.

Preparation

All the spices contain oils which release when we dry roast them. We get the actual flavours of the spices only when they release the oils. So, dry roast all the ingredients separately stirring continuously for even cooking. The most important thing to be remembered while frying these spies is that they should not get over roasted ( burnt ) or less roasted. To get the best flavours and aroma from these spices, it is always recommended to fry the spices to the correct amount.

Fry red chillies in a pan on slow flame. Keep stirring continuously so that it doesn't burn. Fry until the dry chillies change its colour to a little blackish colour. Transfer to another plate and keep aside.

Now fry cinnamon stick ( dalchin ). You can make small pieces of cinnamon stick so that it gets fried evenly. Dry roast the cinnamon stick until you get a nice smell from it. But make sure you do not burn it.

Dry roast black cardamom. Keep stirring continuously while frying else there are chances that they will burn. Fry until you get a nice sweet aroma from it.

Now its the turn of bay leaf. Give it a nice fry for 2-3 minutes and transfer to the plate where you have kept all the other fried spices.

Fry the Marathi mogga. Stir it well. Dry roast until there is a nice smell coming from the pan.

Dry roast cloves while stirring them continuously. Fry them until you see that the cloves are bubbling. Transfer to the plate and keep aside.

Now take the green cardamom. Open up the pods so that you can see the black seeds inside. If you fry them without opening them, then they might burst out on frying. So its always advisable to open the pods and dry roast them. Fry until you see that the skin of the cardamom turns crispy.

Take the coriander seeds. Keep stirring continuously. Fry until they slightly discolour to a golden brownish.

Now dry roast the star anise for 2-3 minutes and transfer to another plate.

Fry the pepper corns until you can see the traces of oil left on the pan.

Now fry the ajwain seeds until it changes its colour to a slightish brown.

Dry roast the shah jeera seeds to a golden brown colour and transfer to the plate.

Similarly, dry roast the cumin ( jeera ) seeds such that they change the colour and a nice aroma comes out from them.

Dry roast the fennel seeds. They will change the colour and a nice aroma will come from the pan.

Take the poppy seeds and fry until they slightly change the colour.

Finally, dry roast the nutmeg for 1-2 minutes and put it in the plate.

Dry roast mace ( Javithri ) until you get a nice flavour. Allow them to cool completely. After cooling, grind all the hard ingredients namely - black pepper, cloves, black cardamom, star anise, cinnamon, Marathi mogga and nutmeg. Grind these ingredients to a coarse powder and then add the remaining items in the list. Grind together to a semi-coarse powder. Transfer to an airtight container and store in the refrigerator. This powder remains fresh for 4-5 months.

Ingredients

Dry Red Chillies  12
Javithri ( Mace ) 3-5 g
Green Cardamom 15
Cloves 20,
Star anise 2
Pepper Corns 2 tsp
Marathi Mogga 2
Cumin ( Jeera ) seeds 4 tsp
Coriander Seeds 8 tsp
Dalchin ( Cinnamon Stick ) 5 g
Bay Leaf 3
Fennel ( somp ) Seeds 3 tsp
Poppy Seeds ( Gasagasalu ) 4 tsp
Ajwain ( Vaamu ) Seeds 1 tsp
Shah Jeera 5 g
Black Cardamom 10 g
Nutmeg 1/2 piece

Method

1. Dry roast all the ingredients separately one after another in a pan.
2. All them to cool completely.
3. Grind black pepper, cloves, black cardamom, star anise, cinnamon, Marathi mogga and nutmeg to a coarse powder.
4. Now add in all the remaining ingredients to the above prepared coarse powder and grind for 1-2 minutes.
5. Transfer this masala to an airtight container and store for future use.
6. This authentic Garam masala can be refrigerated so that the flavour remains intact.

Notes

1. Do not burn the spices else the masala will turn bitter.
2. Too less roasting will not give the authentic Garam masala.