Homemade Garam Masala Powder

How to make Homemade Garam Masala Powder | Punjabi Garam Masala Powder Recipe with step by step photos. 

Hello friends,

I'm back with one more homemade recipe for you. As you all know, that there is no standard or perfect recipe of garam masala powder as every Indian house prepares this spice mix according to their own taste. This is my mom's recipe of Garam Masala Powder. Sharing recipe with step by step photos.

Also refer one minute video presentation
                      Recipe link 

Garam Masala Powder is an aromatic blend of spices used extensively in Indian cooking. It is sprinkled in small quantity and usually added at the end of the cooking procedure to preserve the aroma and to give a dish a burst of flavour. 

Health benefits of garam masala powder

• Aids in digestion 
• Boosts the metabolism 
• Lowers cholesterol & blood sugar 
• Increase in absorption of vitamins, minerals and protein. 
• Anti inflammatory and antioxidant properties 
• It also helps in reducing weight 
• Boost immunity 
• Anti aging properties 

Important point related to roasting of whole spices

✔️Don't roast the whole spices at high heat. Always use low heat and dry roast for a minute or two till it releases sweet fragrance, or use natural sunlight and avoid dry roasting.

Recipe details 

• Preparation time 5-10 minutes 
• Cooking time 1-2 minutes 

Ingredients required 

• ½ cup cumin seeds 
• ⅓ cup coriander seeds
• 1tbsp cloves 
• 6-8 black cardamom 
• 25-30 green cardamom 
• 6-7 bay leaves 
• 5-6 mace - javitri 
• 2 tbsp khus khus - poppy seeds
• ½ tbsp shahi jeera - caraway
• ¼ nutmeg or 1 tsp nutmeg powder
• 5-6 cinnamon sticks
• 3-4 star anise 
• 1 tbsp saunf - fennel seeds 
• 1 tbsp black pepper 

⏬Method 

◾Combine the whole spices in a non stick fry pan, keep stirring and dry roast on slow flame for 2-3 minutes. OR you can dry roast each and every ingredient separately for a few seconds till it releases nice aroma OR best option is - if natural sunlight is available, use that . Don't roast them on high heat and avoid for longer time, as it will extract the essential natural oils from whole spices and make your garam masala bitter in taste.. 

◾Allow it to cool down completely. 

◾Transfer all the spices in a dry mixer grinder jar and mix into a fine powder. 

◾Store in an airtight container jar, use as and when needed. It is recommended to store in cool and dry place.