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Ingredient: Whole black peppercorns
Special Garam Masala
This Garam Masala aids in digestion, balances gases and works as an appetizer which can be enjoyed by all.
Take a pan. Mix all the ingredients except asafoetida.
Dry roast it in low flame for 15-20 minutes. Spices turn light brown with a nice aroma.
Remove it from heat.
Once cool, grind this mixture to a very fine texture.
Remove the coarse residue with a strainer and store it in an airtight glass jar or steel jar.
The shelf life of this masala is 2-3 months.
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