Ingredients:
- 3 dried whole Chili Pods
- 2 tblsp Pomegranate seeds
- 1/8th tsp Saffron (Kesar) threads
- 5 cloves of Mace (Javitri)
- 2 tblsp Green Pepper corns
- 2 tbsp White Pepper corns
- 2 tblsp whole Cloves (Lavang)
- 1/3rd cup Cumin Seed (Jeera)
- 2/3rd cup Coriander seeds (Dhania)
- 1 tblsp Fennel seeds (Saunf)
- 2 Bay Leaf (Tej Patta)
- 1tblsp Ground Nutmeg (Jaiphal)
- 2 tblsp Black Pepper corns (Kalimirchi)
How to make garam masala-uttar pradesh style:
- Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
- When the spices give off the fragrance allow to cool slightly.
- Then grind finely in an electric grinder.
- If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
- Store it in an airtight container for upto 3 months.
- Make sure you always close the lid tightly after use.