HOMEMADE GARAM MASALA
A recipe request I often get is for How to make Garam Masala at home. One of the most popular and versatile Spice mixes, it is almost an indispensable masala powder in our kitchens. Here’s my recipe to make Garam Masala at home from scratch!! Do try and let me know 🙂
#Garammasalarecipe #Garammasalaathome #Ranveerbrar
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GARAM MASALA POWDER RECIPE
Preparation time 5 minutes
Cooking time 10 minutes
Ingredients:
1 cup Coriander seeds, साबुत धनिया
3 tsp White cumin seeds , जीरा
1 tsp Black cumin seeds, शाही जीरा
2 -3 Black cardamom/ Stone flower 1 medium size , बड़ी इलायची / पत्थर का फूल
2 heaped tbsp Black peppercorns , काली मिर्च
2 inch Cinnamon stick, दालचीनी
8-10 Green cardamom, हरी इलायची
8 Cloves , लॉन्ग
1 Star anise, चक्र फूल
2 Mace , जावित्री
2 medium Bay leaves, तेजपत्ता
3-4 Byadgi red chilli (optional) , बेदगी लाल मिर्च
½ tsp Salt, नमक
In winters add:
½ no large Nutmeg
In summers add:
1½ tsp Fennel seeds
Process:
1. In a pan add coriander seeds and roast them lightly.
Remove and keep aside.
2. Now in the same pan add cumin seeds, black cumin seeds and also roast them lightly and keep aside to cool.
3. Now again in the same pan add byadgi red chilli, black cardamom, black pepper cons, green cardamom, cloves, star anise, mace, bay leaves, salt and roast them until fragrant.
4. Remove and combine them all and let them cool down properly.
5. Add them in a blender jar and make fine powder from it and store it in an airtight container.
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️ Welcome to Chef Ranveer Brar’s official Channel ️
Ranveer’s first real interaction with food was when he was forcibly dragged to the Gurudwara at the age of five, and he ended up in the langar area.
From being fascinated by the sights, sounds and food, he made meethechawal for the first time at the age of 13.
That’s where he learnt a very valuable lesson for a chef – how to cook for a large group.
His tryst with food continued as he ventured through his neighbourhood and wandered the streets of Lucknow, which has its own story to tell.
It was the bylanes of Aminabad, The Chowk and the entire stretch of BawarchiTola with the real Awadhi cuisine that changed the dynamics of food as he knew it.
️ From learning the basics of a traditional Indian kitchen from Chef Munir Ahmed in Lucknow, to learning how to take it all in his stride from Chef Parmeswaran Nara-yanan, his life has been peppered with immense inspiration from several of his teachers.
If Chef Nita Nagaraj fascinated him with her bold decision making and mentoring, Chef Bernhard Koenig left him with his gift of organizing a kitchen.
And when it comes down to decision making, he just closes his eyes and imagines what Chef Tyagi would have done.
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