Spice blends such as garam masala come in a wide range of varieties, each of which has its own place of origin. Every garam masala is different with respect to the level of heat and spiciness, types of spices used and their proportion, method of preparation, method of using them in recipes and so on. This is a Khandeshi Garam Masala recipe (खानदेशी गरम मसाला रेसिपी) that is very popular for its unique flavor and taste, and the bright red color it lends to the curries made with it.
The Place of Origin of Khandeshi Garam Masala
The garam masala recipe belongs to the Khandesh region of Mharashtra, which is the northwestern part of the state. Its main ingredients are coriander seeds, and two varieties of dried red chilies. The rest of the whole spices are added in smaller proportions. The coriander seeds in the masala makes the gravy thicker, while the byadgi red chili renders it a great color, taste, and flavor. The Guntur red chili adds the heat to the masala. The folks from Khandesh use this garam masala to make amazing shev bhaji, masala khichdi, masalyachi vangi, etc.
Please note that the Khandeshi garam masala can last for upto 2 years without any significant loss of flavour. The color does fade with time a bit, but that’s not a problem. Let’s see how to make Khandeshi garam masala.
Using Khandeshi Garam Masala
There is a very particular way to use this Khandeshi garam masala. Since the spices are not roasted prior to grinding, the masala must be sauteed in hot oil. However, the oil should not be very hot, else the masala would burn and the recipe would taste bad. The oil should be just a little hotter than warm, so that you can saute the masala for half a minute without causing it to burn or change color.
How to Make Khandeshi Garam Masala Recipe
- Coriander seeds/Sukha dhaniya - 1 kg
- Dried red chili - Byadgi mirchi - 1 kg
- Dried red chili - Guntur mirchi - ½ kg
- Cloves/Laung - 50 grams
- Black cardamom/Badi elaichi - 50 grams
- Black peppercorns/Kali mirch - 50 grams
- Caraway seeds/Shahi jeera - 50grams
- Fennel seeds/Saunf - 50 grams
- Cinnamon/Dalchini - 50 grams
- Wild mace/Rampatri - 50 grams
- Mace/Javetri - 25 grams
- Triphala - 25 grams
- Cobra saffron /Nakeshwar/Nagkesar - 25 grams
- Allspice/Kapoorchini/Kababchini - 25 grams
- Black stone flower/Dagad phool - 50 grams
- Star anise/Chakri phool - 50 grams
- Bay leaf/Tej patta - 50 grams
- To make Khandeshi garam masala, you need to dry the spices out in the sun. Lay out a couple of bed sheets or stoles on a clean ground under the hot sun. Spread the coriander seeds on one sheet, both byadgi and Guntur red chilies on the other, and the rest of the whole spices on the third.
- Let the spices dry in the sun for 4-5 hours till they are absolutely free of moisture.
- Pack both the red chilies together in one container. Pack the coriander seeds and the rest of the spices in another container.
- Take them to a the spice mill and instruct the operator to grind the spices and chilies separately and finely.
- Bring home the ground spices and chilies in their respective containers.
- Tie a scarf / mask over your mouth and nose. Combine the ground chilies and spices together in a larger container. Mix well.
- Khandeshi garam masala is ready. Pack it in airtight containers and store it in cool, dry and dark place. Keep a small quantity in your spice box so that you don't have to open the container every now and then.