#shorts Mom's Garam Masala - A Family Recipe

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Using a mortar and pestle, break the whole turmeric, asafoetida and nutmeg into smaller pieces, one at a time. Set these three aside.
2. Remove the stems from the red chillies.
3. Heat a few drops of oil in a heavy-bottomed pan. Add the red chillies and roast on medium-low heat for 2 to 5 minutes, stirring often, until aromatic. Transfer to a large bowl.
4. Add the coriander seeds to the pan and roast until aromatic, taking care not to brown them. Transfer to the bowl with the chillies.
5. Add 2 to 3 drops of oil at a time and slow-roast each remaining spice until it releases its aroma and feels hot to the touch. Add each roasted spice to the bowl.
6. Spread all the roasted spices on a large baking tray and let them cool completely.
7. Grind the spices in a spice grinder in batches to a fine powder. Sift, and return any coarse bits to the grinder.
8. Repeat grinding with any remaining coarse spices as needed. A coarse blend can also be used in cooking if preferred.
9. Store the garam masala in an airtight glass jar away from direct sunlight. It can also be refrigerated or frozen for longer freshness.

Summarized from Ministry of Curry's video. Watch it for the details.