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HOMEMADE GARAM MASALA

mayurisjikoni
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.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 6 minutes
Cooling Time: 5 minutes
Total Time 16 minutes
Course Spice Mixture
Cuisine Indian

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.
Keyword garam masala recipe, how to make garam masala