Garam Masala is a staple powdered spice blend made by almost all Indian homes only varying slightly in the ingredients and quantity and makes up the base for a wide variety of dishes.
It is called Garam Masala as the whole spices used generate heat in the body and adds a ton of flavour to the food. It is easy to use pre-ground garam masala but it is no match for the flavours and aroma you can achieve by grinding your own from whole spices.
Garam masala does tend to lose it's flavour and aroma quickly as the whole spices to make it have been powdered hence it is always advisable to make it in small batches.
The simple recipe for creating Garam masala is below, you can vary the quantity and add a bit more ingredients to suit your taste and cooking style:
- Cummin seeds - 1 tblsp
- Coriander seeds - 1/4 cup
- Elachi/cardamom - 2 tblsp
- Pepper - 2 tblsp
- Bay leaves - 2
- Cloves - 2 tblsp
- Star anise - 3 - 4
- Cinnamon - 4 sticks of 1 inch each (Ensure to use only true cinnamon or Makara cinnamon)
- Nutmeg - a quarter or half
- First put all the ingredients into a pan or kadhai and dry roast them on a medium to low flame. Ensure you do not burn the spices or the will become bitter, keep shifting the spices around until can smell the aroma then take them off the flame to let it cool.
- Once the spices have cooled down add it to a food processor or grinder and grind them all down to a fine powder.
- Pass the powder through a sieve into an air tight container to ensure you remove all the big pieces.
You could also add the following ingredients:
- Mace - 2 peices
- Black Cardamon - 1 tblsp
Do you have another recipe for garam masala? please share it in the comments below, we would love to hear about it!
Please check out our collection of whole spices here.