garam Masala Powder is Not a Spice in Itself. It is a Spice Blend Used Throughout India and the Rest of the Indian Subcontinent. This Special Garam Masala Powder is Used in Small Quantity At the End of Cooking or Fried in the Beginning of Cooking to Add a Subtle Flavor to the Cooked Dish. Please Note, Garam Masala Powder Must Be Added in Small Quantities, or Else It Will Overpower the Dish. Many Different Kind of Garam Masala is Found Depending On the Region and the Personal Taste. The Most Common Way of Making Garam Masala Powder is Given Below.
ingredient
30 Green Cardamom Pods15 Cloves (laung)5 Black Cardamom Pods4 Pieces Mace4 Pieces Cinnamon (2.5 Squared Cm)(dalchini)5 Tbsp Cumin Seeds (jeera)2 Tbsp Coriander Seeds (dhaniya)1 Tbsp Fennel Seeds (saunf)1 Tsp Black Peppercorns 1/2 Tsp Fenugreek Seeds (methi)(each Spices Can Be Customized to Suit Your Flavors)
preparation
place all the Spices in a Dry-frying Pan or Skillet and Heat Over a Very Low Heat, Stirring Constantly. As Soon as the Aroma from the Spices Begins, Remove the Pan from the Heat. This Step is to Release the Aromatic Oils from the Spices.working with Only a Small Quantity At a Time, Put the Spices in An Electric Blender to Grind It to a fine Powder. Remove the Cardamom Pod Skins. Allow to Cool.store the Garam Masala in An Air-tight Container. As Long as the Container is Tightly Closed After Each Use, It Should Last for a Long Time.

garam Masala Powder is Not a Spice in Itself. It is a Spice Blend Used Throughout India and the Rest of the Indian Subcontinent. This Special Garam Masala Powder is Used in Small Quantity At the End of Cooking or Fried in the Beginning of Cooking to Add a Subtle Flavor to the Cooked Dish. Please Note, Garam Masala Powder Must Be Added in Small Quantities, or Else It Will Overpower the Dish. Many Different Kind of Garam Masala is Found Depending On the Region and the Personal Taste. The Most Common Way of Making Garam Masala Powder is Given Below.
ingredient
30 Green Cardamom Pods15 Cloves (laung)5 Black Cardamom Pods4 Pieces Mace4 Pieces Cinnamon (2.5 Squared Cm)(dalchini)5 Tbsp Cumin Seeds (jeera)2 Tbsp Coriander Seeds (dhaniya)1 Tbsp Fennel Seeds (saunf)1 Tsp Black Peppercorns 1/2 Tsp Fenugreek Seeds (methi)(each Spices Can Be Customized to Suit Your Flavors)
preparation
place all the Spices in a Dry-frying Pan or Skillet and Heat Over a Very Low Heat, Stirring Constantly. As Soon as the Aroma from the Spices Begins, Remove the Pan from the Heat. This Step is to Release the Aromatic Oils from the Spices.working with Only a Small Quantity At a Time, Put the Spices in An Electric Blender to Grind It to a fine Powder. Remove the Cardamom Pod Skins. Allow to Cool.store the Garam Masala in An Air-tight Container. As Long as the Container is Tightly Closed After Each Use, It Should Last for a Long Time.