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…
Kerala Garam Masala
- 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)
- 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.
- Grind in the smallest jar of the mixie to an almost fine powder (refer notes)