Madhurs Garam Masala Recipes

GARAM MASALA

Steps:

• Take cinnamon into a pan.
• Add black pepper, mace, star anise, bay leaves, cloves, black cardamom, green cardamom, coriander seeds and cumin seeds.
• Turn on the gas on low to medium heat.
• Roast the spices a little for about 7-8 minutes.
• Do not burn spices. Spices should just release their aroma.
• Roasting helps in removing the moisture from the spices if any.
• Turn off the gas and let the spices cool down completely.
• Transfer the roasted spices into a blender jar and blend them fine powder.
• Grate 1/2 nutmeg into masala directly.
• Blend everything again so that nutmeg gets mixed well with other spices.
• Garam masala is already.
• You can make about 250-300 gm masala form all used ingredients.
• Transfer the masala into a clean glass jar or airtight container.
• You can store this masala in airtight container in cool and dry place for about 6 months to 1 year.

MADHUR'S GARAM MASALA

Steps:

• Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.

GARAM MASALA ALA MADHUR JAFFREY

Steps:

• Place all the ingredients in the container of an electric coffee grinder and grind until even and powdery.