Spices
Homemade Garam Masala
Roast and grind jeera, dhaniya, elaichi, laung, dalchini and kali mirch. One jar seasons dal, sabzi and meat all week.
Pantry
- Clean dry jar with a tight lid — 1
From our shop
Amounts in the plan are small. Add adds the same 250g pack we sell, so you can keep a jar at home.
Jeera – Cumin Seeds
For this recipe: 2 tbsp
Shop pack 250g: ₹282.0015% OFF₹240.00
Dhaniya – Coriander Seeds
For this recipe: 2 tbsp
Shop pack 250g: ₹141.0015% OFF₹120.00
Elaichi – Green Cardamom
For this recipe: 8 pods
Shop pack 250g: ₹1882.0015% OFF₹1600.00
Kali Elaichi – Black Cardamom
For this recipe: 2 pods
Shop pack 250g: ₹1059.0015% OFF₹900.00
Laung – Cloves
For this recipe: 8 cloves
Shop pack 250g: ₹706.0015% OFF₹600.00
Dalchini – Cinnamon Sticks
For this recipe: 1 stick, broken
Shop pack 250g: ₹294.0015% OFF₹250.00
Kali Mirch – Black Pepper
For this recipe: 1 tbsp
Shop pack 250g: ₹353.0015% OFF₹300.00
Tej Patta – Bay Leaf
For this recipe: 2 leaves
Shop pack 250g: ₹353.0015% OFF₹300.00
Jaiphal – Nutmeg
For this recipe: ¼ nutmeg, grated after grinding
Shop pack 250g: ₹706.0015% OFF₹600.00
Javitri – Mace
For this recipe: 1 small blade
Shop pack 250g: ₹2059.0015% OFF₹1750.00
Method
- Warm a heavy tawa on medium-low. Dry-roast jeera and dhaniya until they smell nutty, about 2 minutes. Tip them onto a plate.
- Roast elaichi, kali elaichi, laung, dalchini, kali mirch, tej patta, jaiphal and javitri for 1–2 minutes. Do not blacken them.
- Cool completely. Grind to a fine powder. Grate a little extra jaiphal into the jar if you like a rounder finish.
- Store in a small jar away from light. Use within 4–6 weeks for the best aroma. A pinch at the end of dal or gravy is enough.