Every cuisine has a special ingredient, which gives it its characteristic flavour and aroma.
If you think of Chinese
cuisine, the five-spice powder comes to mind, for Bengali
cuisine, there is the panch-phoron, for South Indian
cooking, there is the sambhar masala, and when it comes to north Indian food, garam masala wins hands-down!
So robust and versatile is this spice powder, with such a large assortment of spices and seeds, that it can be used to flavour anything, from Pulaos
and Sukhi Subzis
to gravies and snacks too.
No wonder it is so popular all over the world! Although is is available even in the smallest of shops in India and in Indian stores across the world, this recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made masalas can give.