Do you mean Garam masala when you say “garmen meggard”? If yes — here’s a simple homemade recipe for Garam Masala:
✅ Homemade Garam Masala Powder
Ingredients
- ½ cup coriander seeds (دھنیا) (Indian Healthy Recipes)
- ¼ cup cumin seeds (زیرہ) (Cup of Yum)
- ~2 tbsp (or ~20–25) green cardamom pods (ہری الائچی) (Culinary Hill)
- 1 tbsp black peppercorns (کالی مرچ) (Cup of Yum)
- 1 tbsp cloves (لونگ) (Maayeka)
- 2–3 small cinnamon sticks (دار چینی) (Indian Healthy Recipes)
- Optional — small amount of mace (جائفل کی چھلّی / جَوِتری), bay leaf (تیز پات), nutmeg (جاِفِل), if you like richer aroma. (Jamil Ghar)
Instructions
- Dry-roast all the whole spices (coriander, cumin, cardamom, peppercorns, cloves, cinnamon, optional others) over medium heat just until they become fragrant — ~1–2 minutes. Avoid burning them. (Maayeka)
- Let them cool down fully.
- Grind them finely using a spice grinder or mortar-pestle.
- Store the ground mix in an airtight jar; it stays good for a few months. (Indian Healthy Recipes)
Usage
Use ½–1 teaspoon per curry/pulao/dal (or more, depending on your taste). Garam masala adds warmth, depth and aroma to most South Asian dishes. (Wikipedia)
If you meant some other recipe (not garam masala) — maybe with a different spelling — can you tell me roughly what the dish is (e.g. meat curry / vegetarian / rice dish)? I’ll try to find the correct recipe for you.
