Years back I used to enjoy reading food columns in Times of India by Jiggs Kalra. One such column regarding different types of Indian masalas and pastes caught my eye and I then stated following his recipes with a little variation here and there. He wrote about three different types of garam masala. So here I go.
Garam Masala -1 Ingredients
- 200 gms /7 oz cumin seeds
- 60 gms / 2 oz coriander seeds
- 45 gms / 1 1/2 oz black cardamoms
- 35 gms / 1 1/4 oz black peppercorns
- 30 gms / green cardamoms
- 20 sticks cinnamon ( 1")
- 20 gms / 3/4 oz cloves
- 20 gms / 3/4 oz mace
- 15 gms / 1/2 oz bay leaves
- 2 nutmegs
- 30 gms / 1 oz ginger powder
Mr. Kalra's Method
Put all the ingredients in a mortar and pound with a pestle to make a fine powder. Sieve and store in a airtight container.
I dry roast all the ingredients and run through the dry grinder.