Homemade Garam masala is easy to make: add a burst of fragrance and earthiness to your dishes!
Garam Masala is a blend of warm Indian spices, roasted and ground into a powder. Many folks new to Indian cooking misunderstand this to be 1 spice which is not the case. Garam means hot, in this case these spices all have a warming affect on the body which is why it is used in more in heavier meat and rice dishes during the winter months. Less is used with vegetables as it can overpower the flavors. It is not meant to be spicy hot, but rather a general spice mix used in many savory dishes especially curries, stews, and meats. It brings together various spices for a perfect balance of earthiness with fruity and floral fragrances. There are many different variations of garam masalas; in fact each grandma probably has their own secret family recipe passed down through generations!
While there are many great readymade Garam Masala mixes available in the market, it is actually very easy to make yourself at home. Some have fillers, preservatives and heavy on salt. They also lose flavor as they sit on the store shelves. Know what’s in your spice blend, avoid fillers, make this basic garam masala recipe at home.
Yes it does take a few ingredients, however most of the needed whole spices are typically available in most Indian pantries or easily available. Red Chili is optional in Garam Masala, it adds color and some heat. You could also omit it and add it to the dish per your taste. Dyaggi Mirch is a medium spicy dried red chili which gives a nice red color.
The process is very simple, first dry roast the spices, cool them, and then grind them into a powder. Store it in an airtight container and you are ready to cook!
Time: 15 mins
Makes: 1/2 cup of masala powder
Level of difficulty: Easy
Ingredients:
- 1/2 cup whole coriander seeds (dhana). Seeds not coriander leaves!
- 1 1/2 tbsp cumin seeds (regular Jeera)
- 1/2 tbsp black cumin seeds (Shahi Jeera)
- 2 black large cardamom pods(elcho)
- 1 1/2 tbsp black peppercorns (Miri)
- 1 cinnamon stick (taj)
- 5 green cardamom pods (elaichi)
- 4 cloves (lavang)
- 1 small star Anise (licorice)
- 1 piece of Mace (Javetri)
- 1 Bay Leaves (tej patta)
- 1/4 Nutmeg (Jaifer)
- 1/4 tsp Fennel Seeds (Saunff)
- Optional: 1-2 dried red Byadgi/deggi mirch (for color, medium heat)
- Optional: 1 Stone Flower (Pathar ka Phool). Not easily available in the west.
Method:
- In a frying pan, On medium heat dry roast all the ingredients for 4 mins, stirring continuously. You should just start to smell the spices but they should not be browned completely or be smoking. Be sure everything is completely dry.
- Set aside to cool down for 10 mins.
- Once cooled, using a coffee or spice grinder blend together all the ingredients into a powder.
- Store in a tight sealed jar in the pantry.
- Now you are ready to cook with it or sprinkle at the top for finishing!
- Be sure everything is dry including spice mill and utensils. Moisture will make the powder go bad quicker.
- Also ensure it is stored in a tight sealed container to preserve the fragrance of the spices. The longer it sits on the shelf, the spices will lose its flavor and fragrance. Ideally, use it up in 6 months or sooner.
- It is very important to roast the spices only half way just till you smell the spices, do not fully toast them as they will still cook in whatever dish you use it in. Remember to cool the spices before grinding them. As the spices overheat their oils release and will add moisture to the powder. Overheating also makes it lose flavor and fragrance!