7.5 grams or 2tablespoonsCoriander seeds (sabut dhaniya)
7.5 grams or 1 ½tablespoonsFennel seeds(saunf)
5 grams or 1tablespoonShahi jeera (kala jeera or black cumin seeds)
24 pieces or 18 grams or ¼cupBlack cardamom(badi elaichi)
11 grams or 2tablespoonsGreen cardamoms(choti elaichi)
18 grams or 2tablespoonsBlack peppercorns(sabut kali mirch)
5 grams or 1tablespoonCloves(laung or lawang)
5inchCinnamon stick(dalchini)
5 grams or 1 ½tablespoonsMace (Javitri)(javitri)
15 leaves or 3.75 gramsBay leaves(tej patta)
½Nutmeg(jaiphal)
3.75 grams or 2 ½teaspoonsDry ginger powder (sonth or saunth)
Instructions
Dry roast the spices (except dry gingeon low-medium heat for only 2-3 minutes. We do not want any color change, we just want to warm up the spices to get rid of any moisture.
Alternately you can keep the spices under the sunlight for a day.
Then let the spices cool down completely and grind (along with dry gingeinto a fine powder using coffee or spice grinder.
You may need to grind in batches if using a smaller sized grinder.
During the grinding process, it may get warm. If so spread on the plate, let it cool down and then store in an airtight container.
Notes
Always use fresh, good quality whole spices to make garam masala.
All the spices mentioned are easily available at any Indian grocery stores. If the store is not nearby then buy them from amazon.
Nutrition
Serving: 1teaspoon | Calories: 5kcal
*Nutrition information is a rough estimate for 1 serving
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