Jodhpur Ka Garam Masala Recipe

Jodhpur Ka Garam Masala

  • Prep Time
    15 minutes
  • Cook Time
    0 mins
  • Difficulty Level
    Intermediate

Long awaited mission accomplished.

Finally made the famous Jodhpur (Rajasthan) ka garam masala!!..Made freshly ground masala using the mortar and pestle, with aroma of it spread all around the house!!

Such a nice flavour and environment it has become, purely divine and totally loving it!! It is worth all the labor….

You can use this masala in the following dishes too:)

  1. Kashmiri Dum Aloo – Delicious Treat!
  2. Veg Pulao Tehri 
  3. Gobhi Mussalam 
  4. Daal of Daal Baati 

Current Recipe Rating

(5 / 5)

2 ratings

  • Recipe
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Ingredients

  • Caraway seeds (Shah Jeera) - 100 grams
  • Black pepper  (Kali Mirch) - 15 grams
  • Cinnamon (Dalchini ) - 15 grams
  • Cardamom (big brown) (Badi elaichi) - 15 grams
  • Bay leaves (Tejpatta) - 10 grams
  • Cloves (Lawang) - 10 grams          
  • Mace (Jawitri) - 5 grams
  • Nutmeg (Jaiphal) - 10 grams
  • Star Anise (Chakra Phool) - 10 grams
  • Dry Ginger (Saunth) - 10 grams

Instructions

  1. Dry all these spices in sunlight for half an hour or more and then grind in a grinder to a fine powder.
  2. For very cold places, you can dry roast the masala for 2 minutes in a kadahi/pan.
  3. I prefer using mortar and pestle to manually grinding these as the aroma and flavours are captured and retained better when compared to doing it in a grinder.
  4. Store in an air tight glass container. It has long shelf life but it is advisable to prepare it in small batches for its strong aroma.
  5. Adding of star anise and saunth is optional. But since my grandma added it, I add it during my preparation. Now you can use homemade garam masala in your meal preparation and enjoy!
  • Servings : 100
  • Ready in : 20 minutes
  • Special Category : Without Fire

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About Chef

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.

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