A quintessential spice mix of Indian cuisine; Garam Masala is amazing when made at home.
Easy to follow recipe, this masala takes under 30 minutes to come together and goes a long way to flavor your curries!
Home-made spice mixes are super amazing. They are fresh, easy to make, made from ingredients you know and save a lot of money compared to store bought mixes.
While it is super easy to buy these masalas from the store and use; making them at home is super amazing. Just like switching from one brand to another, you can switch and swap ingredients to make a different blend.
Moreover, it can be made with as little as 5 ingredients to going all out and adding everything that is generally used.
And once you have a batch, it is easy to store it in the refrigerator or freezer for longer shelf life. I like to make my Chai masala and Thandai Masala like that and use it for months!
Every region in India will have their favorite version of all the masalas and each family will have their Heirloom recipe. So today I am sharing my version of Garam Masala; one that we love and enjoy all year round.
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What is Garam Masala
Garam Masala is an Indian spice that is used in several recipes from curries to parathas and from dals to certain flat breads.
The words Garam and Masala literally mean warm and blend of spices respectively. So together these make a warm blend of spices that flavor any recipe that is made using it.
This masala is originally from Northern India but now every region has their own version. These will vary in ingredients, proportions and blends based on the climate and availability and yield a dark or less dark, spicy flavorful mix.
It is great to use in several recipes. I like to make Black-eyed peas, Air Fryer Smashed Potatoes, Akbari Paneer and Baingan Bharta among other recipes using this blend.
Garam Masala can be bought at any Indian store and the ingredients vary slightly based on the brand. This blend tends to be darker because we use cinnamon, cloves and star anise in the recipe.
Why this recipe works
- This recipe uses a mix of spices. The number of ingredients and their proportions are easy to alter.
- This garam masala is Vegan and gluten-free. Thus, we can use it in gluten-free recipes.
- We make this blend using spices only. The recipe is free from preservatives, color or artificial flavors.
- Scaling the recipe up or down is easy. Simply halve or double the ingredients to make a different proportion of garam masala.
- We can store this masala in an airtight container in the refrigerator for up to 6 months. The spices are great to use beyond that too; but it lacks the freshness and punch as a freshly ground mix.
Ingredients and Substitutions
- Cinnamon Sticks: I like to add these for an earthy sweet taste of masala. While traditionally cassia bark is great for this blend; cinnamon sticks equally well.
- Cloves: Slightly sweet yet pungent ingredient; these are perfect to add some spice to the blend.
- Cardamom Seeds: Super flavorful, sweet and aromatic; these are a must-have for the recipe. Use powdered cardamom seeds if that works better.
- Coriander Seeds: An optional ingredient in the recipe; coriander seeds are often ground and used in Indian cooking as dhania jeera powder. This powder helps thicken the curries and add a toasty flavor.
- Cumin Seeds: Another ingredient that makes curries fragrant; cumin seeds are optional too. Add it directly to the curries and vegetables if you like.
- Black peppercorns: An ingredient to impart aroma, heat and spice to the recipe; these can be substituted with ground black pepper too.
- Bay leaves: Another ingredient for aroma; bay leaves are great to add in the recipe. Try not to skip this ingredient in the recipe.
- Star Anise: Another flavorful ingredient; add this for its flavorful aroma.
- Nutmeg Powder: Sweet, flavorful and floral; this is my loved ingredient in this masala. Grind fresh nutmegs or use the powder directly.
- Dried Ginger Powder: Super flavorful and spicy, this adds a kick to the recipe. Again, this is optional if you use a lot of fresh ginger in cooking.
- Some recipes include are stone flower (dagad phool), dried rose petals, black cumin seeds and mace (javithri). These are optional but work well here.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a pan add these ingredients:
- Cinnamon Sticks 3, 3 inches long
- Cloves 1 tsp
- Cardamom Seeds 1 tsp
- Coriander Seeds 2 tbsp
- Cumin Seeds 1 tbsp
- Black peppercorns 1 tsp
- Bay leaves 3-4
- Star Anise 2
2- Place on medium heat and dry roast till fragrant. Ensure it does not burn. Cool the mixture for 10-15 minutes and then add these and mix well:
- Nutmeg Powder ½ tsp
- Dried Ginger Powder 1 tsp
Pro Tip: Place all the spices in the sun for a few hours. This helps crisp the spices and shortens the time needed to roast them.
3- Transfer everything to the Nutrimill Spice Grinder. Divide into parts if the amount is too much to grind in one go.
4- Grind for 10 seconds and check how coarse it is. Repeat till the desired coarseness is achieved (around 30 seconds).
5- Repeat for the remaining amount if spices till they are all consumed.
6- Mix them well and transfer to an airtight container. The masala is great for six months; when stored in a dry and cool place.
Garam Masala v/s Curry Powder
A lot of folks tend to use a spice mix called Curry Powder in many Indian recipes. While this is used extensively across the globe; not many Indians use it in their recipes. And this is definitely different from Garam Masala.
Curry Powder is a yellow spice mix that was invented by the British and has not found it's way into Indian households. This one requires turmeric among other spices to make it. And thus, it has a yellow tinge.
Garam masala on the other hand is dark brown. This is because of the spices we use. Moreover, it is full of flavor and spice.
While both these are spice blends; we CANNOT use them interchangeably.
Expert Tips and Notes
- Place all the spices in the sun for a few hours. This helps crisp the spices and shortens the time needed to roast them.
- Dry roasting is an optional step though I totally recommend it. If we use raw spices to make it, add the garam masala while cooking the curries. The masalas will cook with the rest of the ingredients.
- Allow the spices to cool completely before grinding. Moisture in the spices will yield a soggy mix that will spoil very quickly.
- Do a taste test and add more ingredients if the flavor of a single spice seems lacking. Adjust the quantities based on what your family likes.
- Add the garam masala to the recipe after most of the ingredients are done cooking. Overcooking the masalas tend to turn them slightly bitter in taste.
Recipe FAQs
The essential ingredients in garam masala includes black pepper, cinnamon, cloves, cardamom and cumin seeds. The other ingredients commonly used are dry ginger powder, bay leaves and star anise. Also, some recipes include are stone flower (dagad phool) and mace (javithri).
Curry Powder is a commonly misunderstood Indian spice mix. While it is also a blend like garam masala; it has a very different flavor profile. It is yellow in color because it has turmeric powder with some spices. However, garam masala is a darker blend with far more spices. Curry Powder and Garam Masala are NOT interchangeable.
Yes certainly. Powdered spices generally have lesser flavor so make the mix with the same proportions as the recipe. However, add some extra while using it to get the same flavors.
It is an optional step. Roasted spices tend to yield a mix that can be used in any recipe after most of the cooking is done. Using raw spices will give a blend that is great to cook with the rest of the ingredients in the recipe.
More Spice Mixes and Condiments
Recipes to make using this Blend Mix
Homemade Garam Masala
Ingredients
- 3 sticks Cinnamon Sticks (3 inches long)
- 1 teaspoon Cloves
- 1 teaspoon Cardamom Seeds
- 2 tablespoon Coriander Seeds
- 1 tablespoon Cumin Seeds
- 1 teaspoon Black peppercorns
- 3-4 Bay leaves
- 2 Star Anise
- ½ teaspoon Nutmeg Powder
- 1 teaspoon Dried Ginger Powder
Instructions
- In a pan add all the ingredients except nutmeg and ginger powder.
- Place on medium heat and dry roast till fragrant. Ensure it does not burn.
- Cool the mixture for 10-15 minutes and then add ginger powder and nutmeg powder. Mix well.
- Transfer everything to the Nutrimill Spice Grinder.
- Grind for 10 seconds and check how coarse it is. Repeat till the desired coarseness is achieved (around 30 seconds).
- Transfer to an airtight container and use in your favorite curries. The masala is great for 6 months; when stored in a dry and cool place.
Video
Notes
- Place all the spices in the sun for a few hours. This helps crisp the spices and shortens the time needed to roast them.
- Dry roasting is an optional step though I totally recommend it. If we use raw spices to make it, add the garam masala while cooking the curries. The masalas will cook with the rest of the ingredients.
- Allow the spices to cool completely before grinding. Moisture in the spices will yield a soggy mix that will spoil very quickly.
- Do a taste test and add more ingredients if the flavor of a single spice seems lacking. Adjust the quantities based on what your family likes.
- Add the garam masala to the recipe after most of the ingredients are done cooking. Overcooking the masalas tend to turn them slightly bitter in taste.
- The nutritional information is for one serving of garam masala.
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