Andhra Garam Masala Recipe
Andhra Garam Masala
Andhra Style 'Warming Spice' Blend
Submitted By: Taz
Ingredients:
10-12 Dried Red Chiles (Lal Mirch)
20 Whole Cloves (Laung)
16-18 Black Cardamom Pods (Badi Elaichi)
15 Green Cardamom Pods (Choti Elaichi)
3 Bay Leaves (Tej Patta)
2-3 Mace Blades (Javitri)
2 3inch Cinnamon Sticks (Dalchini)
2 Himej Pods (Marathi Moggu/Semul)
1 Star Anise (Anasphal)
3 Tbs Coriander Seed (Dhania Saabut)
4 tsp Cumin Seed (Jeera)
4 tsp White Poppy Seed (Khus Khus)
3 tsp Fennel Seed (Saunf)
2 ½ tsp Black/Imperial Cumin Seed (Kali/Shahi Jeera)
2 tsp Black Peppercorns (Kali Mirch)
1 tsp Caraway Seed (Ajwain)
½ Nutmeg Seed (Jaiphal)
Preparation:
- Place medium to large dry skillet over medium-low heat
- Roast each ingredient separately (constantly moving the spices) until each are slightly darkened and very fragrant (apx 1-3 minutes each) - DO NOT BURN
- Transfer each to a plate or bowl and allow everything to cool completely to room temperature
- Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder
Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months
I have said before that there is no ‘one’ recipe for Garam Masala; in fact, every region, state, territory, city, town, village, home, family and cook has their own mix that they claim as their own.
This recipe for Garam Masala is a hybrid of several recipes I obtained from coworkers, friends, and acquaintances from around the Andhra Pradesh state of India - each version used almost the exact same ingredients but the amounts varied. Since there is so much individualism in the blends throughout India, do not be afraid to experiment and alter this recipe to your individual taste. Use this recipe as is or as a guide to customize your own variety of Garam Masala - Add or omit any individual spice or vary the quantities of any spice to make it your own.
