Nepali Garam Masala: How-To “नेपाली गरम मसला कसरी बनाउने?”

Today I am going to show you how to make Garam Masala at home. In comparison to processed packaged Masala from stores, homemade one will definitely be fresher and your food will taste much better. Due to spices like Cinnamon, Cardamom and Cloves, aroma will be very strong.

Nepalese prepare this Masala for special occasions like festivals, weddings, parties, etc. It is a must have for fish or meat related dish. You can really spice-up any vegetable curry by simply adding this Masala. Nepalese have been using these spices for centuries.

Here are the ingredients for homemade Garam Masala-

1. ½ cup of Coriander Seeds – Dhaniya Ko Geda “धनियाँको गेडा”
2. 3 tablespoons of Cumin Seeds – Jira ko Geda “जीराको गेडा”
3. 4 pcs of medium sized Cinnamon Stick – Dalchini “दालचिनी”
4. 4 pcs of Cinnamomum tamala aka Indian bay leaf – Tejpatta “तेजपत्ता”
5. 1 and ½ tablespoon of Mace – Jāvitrī “जावित्री”
6. 1 tablespoon or 25 pcs of Whole Green Cardamom Pods “हरियो सुकुमेल”
7. ½ tablespoon Peppercorns – Marich “मरिच”
8. 4 pcs of Black Cardamom – Alainchi “कालो अलैची”
9. 1 tablespoon or 30 pcs of Cloves – Lwang “ल्वांग”
10. 1 tablespoon of Fennel Seed Powder or Seed – Nepali Śop Ko Dhulo Wa Geda “नेपाली सुपको धुलो वा गेडा”
11. 1 pc of Nutmeg – Jiphal “जाईफल”
12. 2 pcs of Star Anise – Chakrī Phūl “चक्री फूल”
13. ½ teaspoon of Asafoetida Powder – Hing Ko Dhulo “हिङ्गको धुलो”

 

Homemade Garam Masala Helpful URLs:

• https://en.wikipedia.org/wiki/Cinnamon

• https://en.wikipedia.org/wiki/Cinnamomum_tamala

• https://en.wikipedia.org/wiki/Nutmeg

• http://www.webmd.com/vitamins-supplements/ingredientmono-788-NUTMEG%20AND%20MACE.aspx?activeIngredientId=788&activeIngredientName=NUTMEG%20AND%20MACE

• https://ne.wikipedia.org/s/wms

• https://en.wikipedia.org/wiki/Asafoetida

• https://en.wikipedia.org/wiki/List_of_Indian_spices

• https://en.wikipedia.org/wiki/Fennel