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    Home » Cooking Essentials » How to make Goan Garam Masala

    How to make Goan Garam Masala

    Published: Feb 17, 2014 · Modified: Oct 5, 2020 by Srivalli · 11 Comments

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    I know this post has been lying around my draft for so many months by now. For BM#30, which is about seven editions before now, I had included Combo Dishes. I had asked my BM friends to list out dishes that are famous as a pair. From the lot, I had selected Tonal Pav, suggested by our resident Goan Archana.

    I checked for some authentic recipes for the Tonak, which is nothing but the goan version of Pav Bhaji. The main thing that differentiates this Bhaji from the other, is the Garam Masala that is used. The recipes I got online were sort of contradicting and as with any Indian recipe, you get so many versions. I finally decided I had to get from somebody local and so I pinged Archana, pestering her to get a recipe from her friends.

    She got me the recipe from her friend, with exact measurements. I was only too happy to follow it The Tonak Pav was a huge hit and infact Konda said I was only to make this version henceforth.



    Goan Garam Masala

    How to make Goan Garam Masala

    Dry roast all the above ingredients one by one. Allow it to cool. Grind to a very fine powder and store in airtight glass jars.


    Tonak Pav

    Notes

    I used whatever dry red chilies that are available locally, couldn't find goan chilies here. I also used bay leaves.

    Recipe

    Print Pin

    How to make Goan Garam Masala

    Cuisine Goa
    Author Srivalli

    Ingredients

    • 1/4th kg Dried Goan Chillies
    • Coriander Seeds (1/2 of 1/4 kg)
    • 50 gms Saunf / Fennel Seeds
    • 50 gms Khas Khas / Poppy Seeds
    • 10 - 15 nos. max Peppercorns whole
    • 5 gms Shahi Jeera / Caraway Seeds
    • 5 gms Cumin Seeds
    • 4 petals Dagad Phool / Black Stone Flower
    • 5 gms Patri
    • 10 nos Lavang / Cloves
    • 2 nos Jai Phal / Nutmeg
    • 2 - 3 nos Cardamom Big
    • 1 tsp Turmeric Powder
    • 5 gms Cinnamon

    Instructions

    How to make Goan Garam Masala

    • Dry roast all the above ingredients one by one. Allow it to cool.
    • Grind to a very fine powder and store in airtight glass jars.

    Notes

    I used whatever dry red chilies that are available locally, couldn't find goan chilies here.
    I also used bay leaves.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. divya says

      February 18, 2014 at 1:29 am

      very flavorful powder...thanks for sharing..

      Reply
    2. The Pumpkin Farm says

      February 18, 2014 at 4:08 pm

      nice recipe...very close to our kind of masala a little spicier

      Reply
    3. Manjula Bharath says

      February 18, 2014 at 7:56 pm

      lovely recipe and flavorful podi 🙂 thanks for sharing !!

      Reply
    4. Nalini's Kitchen says

      February 19, 2014 at 1:23 am

      Very flavorful and spicy garam masala powder...

      Reply
    5. Pavani N says

      February 20, 2014 at 7:10 pm

      Such a flavorful and delicious Goan garam masala.

      Reply
    6. Sreevalli E says

      February 22, 2014 at 3:33 am

      Aromatic & flavorful powder..

      Reply
    7. Varadas Kitchen says

      February 23, 2014 at 8:04 pm

      A lot of chilies in this masala gives the final product a nice color.

      Reply
    8. Chef Mireille says

      February 24, 2014 at 4:54 am

      what a flavorful masala

      Reply
    9. Archana Potdar says

      February 24, 2014 at 3:23 pm

      Valli thanks for the mention. It looks yum. Want me to get fresh cashew nuts to make a veggies out of it and this masala?
      Let me knoow.

      Reply
    10. Harini-Jaya R says

      February 25, 2014 at 3:27 am

      Awesome n flavorful masala!

      Reply
    11. Padmajha PJ says

      March 01, 2014 at 4:32 am

      Nice variation!

      Reply

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