I don't remember using a store bought garam masala at all but once when I was out of my home made one and had to rely on a very popular brand,I understood why ma-in-law hated it after all.It doesn't have a balanced taste and one flavor was very dominating.It does spoil the taste of the final dish after all.
Amma always makes a small batch every now and then.She believes freshly ground homemade garam masala wins above anything else.I completely agree.This time when I was home,we made a slightly big batch as I had to bring it back with me to last a while.It stays fresh when kept in an airtight box or tupperware.I remove a small portion and keep it for my regular use,this way you wouldn't have to keep using it from the big batch which might kill the flavors in the long run.
Cardamom - 50gms
Clove - 50gms
Cinnamon - 50gms
Pepper - 50gms
Javitri/Mace - 50gms
Star anise - 50gms
Mix together all the spices and dry in hot sun for 2-3 hours or till the spices are warm and dry.
Alternately,place the ingredients in a microproof bowl and microwave for 1 minute OR roast the spices in a thick bottom kadai for 5-10 minutes on very low flame,keep stirring now and then to avoid burning.
In small batches grind the spices in a mixer till it becomes a coarse powder.If required,sieve the mix and grind it again.
Let it cool down to room temperature and store in airtight containers.
This measure yielded 250gms of Garam Masala.
- We have used spices in equal measures so that there is a combined flavor and no flavor dominates the other.
- If you do not use garam masala in your recipes frequently,make a small batch to keep the flavors intact.
- I have seen recipes which use Coriander seeds,Saunf and Jeera among other spices.Add spices according to your taste preference.