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)
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.
This Kerala Garam Masala was printed from https://mariasmenu.com/spicy/kerala-garam-masala.
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