Kerala Garam Masala

®This is a RAS signature Recipe© 

For that ‘Touch of Kerala’ in all my cooking, this is our family recipe for the best, aromatic Garam Masala. An essential spice mix for all authentic ‘Nadan’ dishes.

The Recipe Intro↓ has more information, images , related links as well as Recipe Video in Malayalam. Check it out.

Prep time:5 min Cook time:5 min Yield: One Jar

You can strike through ingredients, as you prep them, by clicking on the ingredient.

You will need the following WHOLE spices – use the same Regular household Tbsp measure for all spices. Not too heaped, but a good Tbsp! Break the cinnamon and star anise up into small pieces first, to be able to measure properly.

Ingredients:

Fennel Seeds (Saunf / Perumjeerakam)		13 Tbsp
Star Anise (Chakra Phool / Thakkolam)		2 Tbsp
Cloves ( Laung / Grampoo )		2 Tbsp
Cinnamon sticks (Dalcini / Karugapatta)		2 Tbsp
Black Peppercorns (Kali Mirch / Kurumulaku)		1 Tbsp
Geen Cardamom pods(Hara Elaichi / Elakka)		1 Tbsp

Intro Page has images showing the amount of WHOLE spices used (roughly)- to get a clearer idea.

Method:

1. Add all the whole spices to a dry wok and on medium heat roast these spices, stirring continuously for 5 minutes.
2. Time it. You will get an evenly golden spice mixture that is really aromatic.
3. Add the roasted spices to a metal grinder and grind to a fine powder. Allow to cool completely and store in airtight containers. This keeps well for months! I use this in Beef curry and Biriyani and Roasted Chicken as well to name a few.

Kerala Garam Masala

 

Notes:

• I have so many recipes on my website using this recipe. If you are one of my regular readers, I hope you will definitely stock up on this home made spice mix. For some recipes that use this Kerala Garam Masala, please go to the Intro page.

Key Ingredients: Whole spices.

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