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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[@ThatHappyBowl]

Coming up next is a video showing the use of this garam masala. Stay tuned!

[@ThatHappyBowl]

Check out how to use this masala in my video below - kzbin.info/www/bejne/eJ3XaK2VqsRmnMUsi=nymYfDFmwQlghAda

[@ceciliaelizabethjoao4306]

No elaichi no sauf ?? N dat is not dagad phool its chakri phool

[@ThatHappyBowl]

Hi Cecilia. Noted and corrections made regarding star anise name, thank you! Our traditional family recipe does not use elaichi n saunf in most tonak, ros or zunko dishes. For example fennel seeds are used only in Chana tonak but not Masoor or seafood tonaks. This masala is generic one that usually goes for everything in my household. My family does not use elaichi in tonaks, kind of reserved only for sweets or pulao. I do use it in North Indian style dishes though.

[@cherylsanfrancis6764]

No Elaichi ??

[@ThatHappyBowl]

Hi Cheryl! Yes, that is correct. We do not use elaichi in our tonak or Xacuti. Typically in my family, we use elaichi only in sweets and pulao for Goan based dishes.