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Learn how to make garam masala at home. Quick and easy tutorial with video.
Estimated reading time: 2 minutes
Garam Masala, that essential Indian spice mix is much, much easier to make at home than you think.
Garam – Warm or Hot
Masala – Spice Mix
So, garam masala is a warming (not spicy) spice mix and can be used as a cooking ingredient, like a curry powder and also and more importantly, to add a final flourish to your finished dish, just before or after turning the heat off.
Each cook will have a different recipe for his or her garam masala, so you see, the advantage of making your own is not only will you be getting a potent, fresh blend but you’ll also be getting one tailored to your taste!
More nutmeg, less nutmeg, more cinnamon, less cinnamon, it really is a matter of taste; but one does of course need to be a little sensible here and not pile one ingredient in next to minuscule portions of others!
Now, another thing that I do is also to make up my garam masala mix according to the recipe I intend to use it in. For example, if I plan to use it for Biryani, I add some organic dried rose petals to the mix, as it enhances the overall aroma and flavour, because of course, garam masala is really a natural flavour enhancer, isn’t it?
Technically, your garam masala should keep in a clean jar in a cool place for months, like any other spice you have. However, just like all those spices, it’s potency will decrease the longer you keep it. So, I would suggest making little and often.
Shall we get cooking?
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Garam Masala
Ingredients
- seeds of 10 cardamom pods
- 1 black cardamom
- 2 bay leaves
- ½ tsp black peppercorns
- 1 Tbsp cumin
- 1 Tbsp coriander
- 5 cm piece cinnamon
- 1 tsp cloves
- a tiny piece of nutmeg
Optional Extras
- dried ginger
- organic dried rose petals
- mustard seeds
- fennel seeds
Instructions
- Dry roast all the ingredients in a frying pan on low heat for a couple of minutes. You know it’s done when a strong, lovely aroma hits your nose, not a burnt one.seeds of 10 cardamom pods, 1 black cardamom, 2 bay leaves, ½ tsp black peppercorns, 1 Tbsp cumin, 1 Tbsp coriander, 5 cm piece cinnamon, 1 tsp cloves
- Transfer to a plate and let cool immediately.
- Place in a food processor and blitz to a fine powder.
- Store in a clean jar, in a cool place like all your other spices.
Notes
To make more, just double or triple the quantities.
Have fun experimenting and making your own mix.
Nutrition
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