Wet and Green Garam Masala Paste


5 pounds onion
1 pound pearl onion
20 peppers of all colors
1 pound garlic
1 bunch of leak
1 bunch of green onion leaves
4 branches of celery with all leaves
1 small bunch of oregano
1 small bunch of thyme
1 big bunch of parsley
1 big bunch of cilantro
2 tablespoons cinnamon powder
1 tablespoon of pepper
2 spoonfuls of turmeric
Half a liter oil
Salt to taste
8 cloves
8 black pepper corns
8 anis star

Make a powder of dry spices. Chop other ingredients into big chunks and then chop in the processor (the processor needs to be very clean and dry so that the preparation stays well for a long time). This masala paste will last for months in refrigerator. Use while cooking curries, soups, one pot rice dishes. This recipe is for a large family of 5 for 10 days, change the measurements as per your needs.

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Garam Masala

We do not get garam masala readymade here neither do we get all the spices needed to prepare it at home. So here is quick version with the things we get here.

1. 2 tsp of coriander powder
2. 1/2 tsp of cumin powder
3. 1/4 tsp of cinnamon powder
4. 1/8 tsp of clove powder
5. 1/8 tsp of bay leaf powder.

Mix all and transfer into a small box. You can obviously make a larger batch, but if you are new to indian cooking the above amount is sufficient for a couple of days.

All the above powders we get here readymade, they are raw powders not roasted.

If you have none of them at home right now, minimum needed is coriander powder and cumin powder for any recipe which asks for garam masala.

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