1 June 2015
How To Make Punjabi Garam Masala | Punjabi Homemade Garam Masala Recipe
About Punjabi Homemade Garam MasalaGaram masala is a ground blend of Indian spices. It is used in all dishes like vegetables, dals and gravies. It imparts flavor and intensity to the dishes.
Though garam means hot it usually does not refer to the spiciness of the garam masala but more to the different aromatically intense flavors of these masalas. It is always preferable to use whole spices and grind them in small batches as and when you need them. The garam masala should be kept in a dry, airtight bottle away from heat & sunlight. This recipe is for the raw/kuccha (unroasted) garam masala. In case you are dry roasting these spices roast till the coriander seeds turn a golden brown color and the aroma of the spices being roasted is distinctly felt. Also, be sure to break the bigger spices into smaller pieces and roast them on low flame while stirring constantly. This is my family garam masala recipe which usually lasts about 2 months for our family of 4 so you may adjust the quantities depending on how much quantity you wish to make. Note: We have not added any coriander powder to this garam masala mixture as we use this garam masala quite often in making pickles. You may add 25 grams of it if you want to but then do not prepare any pickle with any garam masala containing coriander powder as the pickle will not keep good for long. Ingredients
How To Make Punjabi Garam Masala At Home
The main difference between raw and roasted garam masala is that the raw one needs to be added in the beginning of the cooking so that it gets cooked along with the dish while the roasted one is added at almost the end of cooking. It's your choice which one you wish to make. Some Of My Other Recipes |
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