Home Made Indian Spice Mix Garam Masala Powder Recipe

 This recipe originally from: https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe

BUT I don't think you should try to open it. At one point, that website had the recipe. But now it redirects to a bunch of suspicious links and my browser gives me a warning when I try to view it.

I used to link to this recipe here: https://webcache.googleusercontent.com/search?q=cache:b6-_8pxwhlyj:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us but I've also had problems from that link recently.

You can view the website as it used to be here: http://web.archive.org/web/20210410145021/https://webcache.googleusercontent.com/search?q=cache:b6-_8pXwHLYJ:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us It's an Internet Archive of a Google cache of the site, but it works.

Home Made Indian Spice Mix Garam Masala Powder Recipe

by Vandana Fuke

There are many variations of making Garam Masala recipe.Garam Masala Recipe  is an important Indian spice blend that is a must in every Indian kitchen.

Ingredients

for 500g Garam Masala

40g Black Pepper/Kali Mirch

40g Cinnamon /Dalchini

40g Clove /Laung

40g Caraway seeds /Shahjeera

40g Star anise/Chakra Phool

40g Fennel Seeds /Saunf

40g Poppy seeds /Khas Khas

40g Black Cardamom /Kali Elaichi

40g Bay leaf /Tej Patta

40g Mesua ferrea /Nagkesar

20g Nirav Mace Whole /Javantri

40g Myristica Malabarica /Rampatri

40g Triphala

10 Green Cardamom /Elaichi

Instructions:

First, remove stones & debris from all the spices.

Break open the swirls or the curved parts of cinnamon and wipe off the inner part with a dry cloth and make sure there’s no larva, fungi or infestations.

Sun-dry all spices 5 – 6 hours per day for three days.

You can also roast all spices separately for 1 to 2 minute over a low flame.

Mix all sundried/roasted spices (except Bay Leaf) in a large bowl.

to crush Bay Leaves grind the separately, add in these spices.

Mix all spices and grind to fine powder.

Sieve using a fine mesh strainer and grind the leftover coarse particles again, repeat the process.

Store in an air-tight container.use 1 year….

This is one of two recipes that feature: rampatri, nagkesar

This recipe also includes: black pepper, cassia cinnamon, clove, caraway, star anise, fennel, poppy seeds, black cardamomm, mace, szechuan pepper, cardamom