Kerala Garam Masala

I'm super excited to share this recipe with you! I've been getting requests for garam masala recipe for a long time.

Though I make garam masala at home, I never had a proper measurement. The reason being I had no idea about the correct proportion of different spices.

Finally, I got a proper recipe and I should say I hit the jackpot with it.

Recently Jose's mom came across a handwritten garam masala recipe by his late Grandfather, who was an English teacher-cum-spice trader.

I was kinda overjoyed because I really really wanted a proper garam masala recipe. The thing with the spices is.. you've to be very careful with it, even a minor change in qty can highlight the flavor of your dish or ruin it completely.

Btw, this is a Kerala garam masala recipe and it's super simple and easy. It has a very enticing scent and adds a distinct flavor to the dishes.

I do hope you give this a try and let me know how you like it.

Please read the “notes” before proceeding with the recipe.

Here is the recipe…

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Kerala Garam Masala

Quick, easy and simple Kerala Style Homemade Garam Masala recipe. It has an enticing scent and adds more flavor to the dish.
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Cuisine: Kerala, South Indian, Indian
Author: Maria Jose Martin

Ingredients

  • 50 gms Fennel seeds (perumjeerakam)
  • 20 gms Green cardamom
  • 20 gms Cloves
  • 20 gms Cinnamon
  • 1 Star Anise (full flower) (optional)
  • 1/2 inch Nutmeg (optional)
  • Mace – 1/4 th of a flower (optional)

Instructions

  • Heat a claypot (manchatti)/iron pan/nonstick pan. Dry roast the spices for 3-4 mins, till the roasted smell comes on the lowest flame. Transfer to a plate and let it cool.
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  • Grind in the smallest jar of the mixie to an almost fine powder (refer notes)
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Notes

Though you can make the entire qty, I recommend you make only half at a time, so that the freshness will be retained.
I made only half the above qty.
Measuring out the ingredients accurately is very important for the perfect balance. 
I added all the spices except mace since I didn't have it with me.
Make sure you don't roast the spices more than the specified time otherwise it will give a charred taste to the garam masala.
I like a bit of texture for the garam masala, so I didn't grind it completely to a fine powder.
Store it in an airtight container. You can store it for 1-2 months.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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