Goan Garam Masala Powder for Xacuti, Tonak, Ros | Aaji’s recipe | 3 cups Yield 

Goan Garam Masala Powder for Xacuti, Tonak, Ros | Aaji’s recipe | 3 cups Yield
Assumptions:
1 teaspoon = 5 grams approximately
All measurements are in US standard cup/spoon size.
Yield: About 2 & 3/4th cups
Ingredients for Goan Garam Masala:
Coriander seeds/Kothmir - 2 cups
Nutmeg/Jaiphal - 1
Cloves/Lavanga - 4 tspns
Cumin seeds/Jeera - 4 tspns
Cinnamon/Tikhi - 2 tspns
Mace/Patri - 2 tspns
Star Anise/Chakri Phool - 2 tspns
Black Peppercorn/Mirya - 4 tspns
Poppy seeds/Khuskhus - 8 tspns
Turmeric Powder - 4 tspns
Red Chillies - 1/4th kg but I use 45 (I adjust spice later on while making curry for kids)
Notes:
This Garam Masala stays fresh for upto 2 months in a place like Goa when kept in an airtight container. In the US, it stays good for over a year. Make sure that you keep a smaller bottle of this masala for everyday use so that the aroma does not fade fast by constant opening of the bottle.
Source: Original recipe belongs to my grandma but has been scaled down by my mom to a smaller quantity for me. I have been using this for years.
Condiments and more
• Condiments and more
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