Homemade Garam Masala

5 from 77 votes

What is the secret to elevating the flavor of your curries and dals? The answer lies in the aromatic and flavorful blend of spices known as garam masala. Homemade garam masala powder is simple to make and rewarding process that allows you to experiment with different combinations of spices and customize the blend to your liking.

Prep Time10

Cook Time20

Total Time30

Course: Other

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: to 10 tablespoons

Calories: 116kcal

Author: Shilpa Kerur

Ingredients

½ cup coriander seeds
¼ cup cumin seeds
5 Kashmiri red chili
5-6 bay leaf
1 tablespoon green cardamom
3 black cardamom discard skin and use seeds
3 inch cinnamon
1 tablespoon cloves
2 tablespoon black pepper
3 mace
1 nutmeg
1 star anise
1 teaspoon fennel seeds saunf
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds methi
2 teaspoon kasuri methi
1 teaspoon turmeric powder

Instructions

Place frying or kadhai on medium heat. Once it heats well, reduce to low.
Add the dried red chili and fry them until they puff up and become crisp. Set them aside on a wide plate or tray.
Next, add coriander seeds and cumin seeds to the same pan. Dry roast them until they are aromatic and golden. Set them aside along with the red chili.
Next, add bay leaves, green cardamom, seeds of black cardamom, cinnamon, cloves, peppercorn, mace, star anise, nutmeg, and fennel seeds. Dry roast until they are aromatic. Set them aside in the tray.
Add mustard seeds and fenugreek seeds next and roast them until the mustard beings to pop. Set them aside.
Add kasuri methi and dry roast it for a few seconds. Place it with the remaining spices.
Let all the roasted spices cool down completely.
Transfer the spices to a spice grinder or mixie and add turmeric powder to it.
Grind into a fine powder.
Store in an airtight container.

Notes

Use whole spices instead of pre-ground spices to make the masala powder more aromatic and flavorful. Toast the whole spices in a dry pan before grinding them to release their essential oils.

It is best to grind the spices in small batches to ensure that they are evenly ground and to avoid overheating the grinder.

Store garam masala in an airtight container in a cool, dry place away from sunlight. It's best to use it within a few months for maximum freshness and flavor. This recipe will yield 8-10 tablespoons, so half or double the recipe as per your need.

Nutrition