WHAT IS GARAM MASALA POWDER?
It brings an enticing blend of aromas and flavors to dishes such as Mutton Korma, Gobi Gosht, and Mutton Masala. This Pakistani/Indian spice blend is one of the most common spices in our cuisine.
HOW TO MAKE IT SPICER?
Generally, garam masala powder isn’t spicy. However, I would highly recommend not to make it spicy because as I said before, the main purpose of the garam masala powder is to give the dish an aroma and that finishing touch in taste.
HOW TO STORE IT?
Store it in a room temperature environment in an air-tight jar/container. It would last up to a year.
WHEN AND HOW MUCH TO USE?
Mostly almost all the recipes require Garam Masala at the end with garnish. However, there are some recipes that require Garam Masala in the middle of the recipe like Goat Karahi. Generally, the recipe will ask for a pinch or two that’s more than enough.
WHAT’S THE USE OF CITRIC ACID?
Citric acid is used as a preservative for the spice blend to last longer.
WHAT YOU NEED TO MAKE GARAM MASALA?
Coriander seeds- Sabut danya Cumin seeds- Zeera Geen cardamom- Hari elachi Bay leaves- Tez patta Black cardamom- Kali elachi Cloves- Long Mace- Javitri Cinnamon sticks- Dal chini Anise star- Badiyan ka phool Fennel seeds- sauf Black peppercorns- Sabut kali mirch Netmug- Jaifal Caraway seeds- Shahi zeera Citric acid
HOW TO PREPARE GARAM MASALA?
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Let’s Make Homemade Garam Masala Powder!!!
