Garam Masala
Ingredients
- 125 g jeera (cumin seeds)
- 100 g kali mirch (black peppercorns)
- 50 g moti elaichi (black cardamom)
- 20 g dalchini (cinnamon)
- 10 g laung (cloves)
- 1 tsp soond (dried whole ginger) ground
- 5-6 tej pata (bay leaves)
- 1/2 tsp hing (asafoetida)
Instructions
- Heat a flat pan on medium-low heat.
- Add black cardamom, cloves, cinnamon, black pepper, dried ginger, and bay leaves. Dry roast these until fragrant, about 3 minutes.
- Add cumin and continue dry roasting until the cumin becomes dark brown in color.
- Once all the spices are toasted, add asafoetida and turn off the heat.
- Allow the blend to come to room temperature and transfer into a spice grinder. Grind until everything is powdery.
- Optionally strain through a sieve.