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Homemade Garam Masala

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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:

URAD DAL/SPLIT BLACK GRAM CURRY
A healthy creamy curry that goes well with plain rice, Roti or Naan. Urad dal or Split Black Gram Curry is a good way to include plant proteins in your diet.
Check out this recipe
DO PYAZA BASIC CURRY/DO PYAZA MASALA
Do Pyaza means 2 onions. This curry base is made using finely chopped and chunky onions along with other spices, tomatoes, to create a naturally sweetish, creamy curry base.
Check out this recipe
MUGHLAI EGG CURRY
Mughlai Egg Curry is an aromatic, rich, creamy, delectable curry that one can proudly serve during any festival or holiday.
Check out this recipe
Dahi Bhindi/Okra Yogurt Curry
Dahi Bhindi/Okra Yogurt Curry is creamy, slightly spicy and tangy curry that goes well with any Indian Flatbread like roti, paratha, naan or rice. An easy curry to prepare, it is a different way to enjoy okra or bhindi from the usual dry preparation.
Check out this recipe

 

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

DOODH MASALA | MILK MASALA POWDER
Doodh Masala | Masala Milk Powder is an Indian Spice Mixture made using nuts,seeds and warming spices. This spice mixture, Doodh Masala or Milk Spice Mixture is usually added to hot or warm milk.
Check out this recipe
BIRYANI MASALA/ BIRYANI SPICE POWDER
To give any biryani dish that spicy, aromatic, exquisite, distinct taste adding Biryani Masala is a must. Use this Biryani Masala or Biryani Spice Mixture for any biryani you prepare.
Check out this recipe
HOME MADE TEA MASALA | CHAI MASALA | HOW TO MAKE MASALA TEA
Homemade Tea Masala or Chai Masala is an aromatic mixture of spices to add to your daily cuppa tea. Use the spice mixture for cakes, cookies, tea breads, latte.
Check out this recipe
THANDAI
Thandai is a refreshing traditional milk based Indian Drink that is quite popular during the Holi Festival. Made from spices, nuts, seeds and rose petals, its not only a cooler but also a nutritious drink.
Check out this recipe
DHANA JIRU /CORIANDER CUMIN POWDER
Dhana Jiru is basically a combination of roasted coriander seeds and cumin seeds. Some add turmeric to it some don't. Dhana Jiru is used in every Gujarati home for all the dals, curries, shaaks/Sabjis (vegetables), and some snacks too.
Check out this recipe

Cajun Seasoning

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

 

Ingredients Required For Homemade Garam Masala

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

 

 

Print

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.
Course Spice Mixture
Cuisine Indian
Keyword garam masala recipe, how to make garam masala
Prep Time 5 minutes
Cook Time 6 minutes
Cooling Time: 5 minutes
Total Time 16 minutes
Author mayurisjikoni

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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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