Homemade Garam Masala
Recipe: Homemade Garam Masala
Homemade Garam Masala is a blend of spices that is an essential part of the Indian Cuisine. Garam means hot, not temperature wise but as in taste. However, it is not that hot, but adds a subtle heat to any curry or masala. Masala is spices in Hindi. While garam masala is easily available in the market, I find it lacks the flavour and aroma of certain spices. To me it usually tastes of just coriander powder and cloves.
Uses Of Garam Masala
Mostly garam masala is used in curries, be it fresh vegetables ones, with lentils and beans or in non vegetarian curries. I love adding them to the following:
Why Make Garam Masala At Home?
Every Indian household will have its own version of garam masala. Some add just a few spices while some add a whole variety of them. Making your own garam masala at home allows you to add or substract spices according to your family’s taste. Secondly, homemade spice mixtures or blends tend to be fresh and more flavourful. I prefer to make small batches as it does not take too much time to make them at home.
Other Spice Blends Or Mixtures I Make At Home
Sharing This Recipe
Sharing this recipe with the group Sunday Funday. This week’s theme suggested by Amy is Homemade Spice Mixes/Herb Blends
Check Out More Spice Blends Or Seasonings By Fellow Members Of Sunday Funday
- Chinese Five Spice Powder by Food Lust People Love
- DIY Country Gravy Mix by Palatable Pastime
- Homemade Garam Masala by Mayuri’s Jikoni
- Homemade Taco Seasoning by Karen’s Kitchen Stories
- Italian Herb Blend by Amy’s Cooking Adventures
- Sicilian Pesto by A Day in the Life on the Farm
- Spicy Fried Fish With Homemade Fish Masala by Sneha’s Recipe
Ingredients Required For Homemade Garam Masala
- Coriander Seeds – dhana, dhania. Dry coriander seeds.
- Black Peppercorns – kali mirch, mari.
- Cumin Seeds – jeera, jiru.
- Fennel Seeds – saunf, valiyari
- Cloves – laving, laung.
- Caraway Seeds – shahi jeera.
- Bay Leaves – tej patta.
- Green Cardamom – elaichi, elchi.
- Black Cardamom – badi elaichi
- Cinnamon – taj
- Mace – javantri. I added a small piece. If you have only the powder then add ¼ tsp.
- Nutmeg – jaiphal. I used half of a small nutmeg. Can add ½ tsp nutmeg powder instead.
- Star Anise – badiyan ka phool, chakra phool, chakra valiyari.
All these spices are easily available in all Indian Stores or Online. I got all my spices online from Singhal’s Montreal.
Please note: I am not paid to advertise this Indian Grocery Store. In my opinion it is a delight shopping with them for all my spices, grains, beans, etc.
Watch How To How Make Homemade Garam Masala
HOMEMADE GARAM MASALA
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp cloves
- ½ tsp caraway seeds
- 1 3 inches cinnamon stick
- 1 star anise
- 1 black cardamom
- 2 bay leaves
- 1 mace or ¼ tsp powder
- ½ small nutmeg or ½ tsp powder
- Heat a wide pan over low heat.
- Add cinnamon stick, broken into smaller pieces, black cardamom, star anise and nutmeg piece in the pan. Roast till it becomes warm. Check by touching it.
- Then add the peppercorns and cloves.
- Stir and roast till they become warm. This will take about 1 minute.
- Add the mace and bay leaves. Break the leaves into small pieces. Becomes easier to grind.Roast till they become warm.
- Transfer these spices to a wide plate to cool.
- Put the pan back on the heat.
- Add green cardamoms and coriander seeds. Roast till you get the aroma of the coriander seeds and they become light brown in colour. This will take about 2-3 minutes.
- Transfer the spices to the plate with other spices.
- Return the pan on the heat. Add cumin, fennel and caraway seeds. Roast them stirring all the time till the cumin seeds begin to crackle. This will take about 1-2 minutes.
- Transfer the spices to the plate. Allow all the spices to cool down completely.
- Transfer all the spices to the spice or coffee grinder.
- Grind the garam masala to a fine powder.
- Store garam masala in an airtight container to maintain the freshness and fragrance.
- If you don't use the spice mix too often then store it in an airtight container in the fridge.
- Adjust the amount of peppercorns according to your taste.
- If you don't have whole nutmeg and mace then use powders. Add them when you are about to grind the spices.
- Don't grind the powder too much. Natural oil from the spices will ooze out and clump up the powder.
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