garam masala recipe

Garam Masala – aromatic and easy homemade spice mix for spicing up all your delicious Indian recipes. This fragrant spice blend is the best ever, authentic, quite simple and quick to make. Easy to store and use.

Garam Masala Recipe

coriander seeds

cumin seeds

green cardamom

cloves

black peppercorns

cinnamon (12 inches total)

black cardamom (see note)

shah Jeera (shahjeera, see note)

bay leaves

nutmeg (small seed)

blades mace

rose petals (dried)

star anise

Check to make sure the spices are clean and do not have any extraneous substances.

Measure out the whole spices.

Toast the spices at low setting, in a skillet (preferably cast iron) for more intense flavors. Start with the larger spices (cardamom, cinnamon....). After couple minutes of toasting them, add the smaller spices (coriander, cumin, black pepper....). Toast until you smell a nice aroma, but don&#x27;t burn them.

Allow the spices to cool completely.

Transfer to a nut or spice grinder and grind them until fine. Pass through a sieve, if necessary and repeat grinding down the coarse mixture.

Alternatively, you can completely skip the toasting for a more mellow flavor.

Do not toast the rose petals, if using them.

Store spice mixes in glass spice containers.

Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.

coriander seeds ((35 grams) (daniya))

cumin seeds ((30 grams) (jeera))

green cardamoms ((17 grams) (elaichi))

cloves ((12 grams) (laung))

pepper corns ((9 to 10 grams) kali mirch)

cinnamon

fennel seeds ((8 grams) (saunf) (avoids acidity))

½ small nutmeg ((2 grams)

star anise ((chakri phool) (avoids indigestion))

black cardamoms ((1

strands mace ((javitri) (for flavor))

dried bay leaves ((tej patta))

Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.

Break open the nutmeg and check for worms.

Pick and discard stones and debris from all the spices.

Preparation

Heat a pan &amp; add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.

Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.

Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.

Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.

Transfer to the same plate and cool completely.

Roasting Spices

Add all of these spices to a spice grinder jar. Powder finely.

Sieve and powder the coarse spices again. Then repeat the sieve.

Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

How To Make Garam Masala

Our North Indian garam masala recipe is a family treasure my mother-in-law permitted me to share; use this spice blend to season kofta, korma, and goat and beef curry.

North Indian Garam Masala

black cloves

black cardamom

whole nutmeg

cinnamon stick, (broken down)

mace

Break down the cinnamon stick, then combine it with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.

Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine.

Add the garam masala to an air-tight glass jar.

This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!

peppercorns

ginger

green cardamom pods

nutmeg (small)

dried cayenne chile (or 1 teaspoon Piquin chiles, optional)

Pour all spices in a large skillet and place over medium-high heat.

Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.

Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.

Store in an airtight container for months.

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Garam Masala Recipe

Garam Masala Recipe

North Indian Garam Masala

Garam Masala Recipe

Top 4 garam masala recipe recipes from across the web

The most viewed garam masala recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garam Masala Recipe

Garam Masala Recipe

North Indian Garam Masala

Garam Masala Recipe

The most viewed garam masala recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine