Garam Masala
Powder spices add fire and aroma to cooked vegetable and lentil dishes.
- Dry grind all the ingredients to a fine powder.
- Pass the mixture through a fine sieve. Store in an airtight container. Use as required. Keeps for 1 year
- Additional Note: Proportions can vary to individual taste. Make the masala in small quantities as they can quickly loose their flavour and become mouldy.
Ingredients
- 200 grams Coriander seeds
- 100 grams red chillies
- 100 grams shahjeera
- 50 grams big cardamoms
- 50 grams cinnamon sticks
- 50 grams Cloves
- 25 grams dagadful
- 20 grams fennel seeds
- 10 grams bay leaves
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