A vat of homemade Garam Masala is an essential component to your Indian spice blend kit. Of course you could buy a pre-made but as ever, homemade always tastes better. Garam Masala blends vary from Indian household to household; you’ll soon get a taste for which spices you prefer in your dishes so feel free to experiment.
The flavour profile of Garam Masala is aromatic and warming, it has a tiny bit of heat but is more fragrant in flavour. Garam Masala is used as a base in so many Indian dishes so is really worth experimenting with and dealing in your own perfect blend. Try mine to begin with, I’ve experimented a lot to get (my ideal) proportions of spices.
Homemade Garam Masala
Course: Herbs & Spices, IndianCuisine: IndianDifficulty: EasyGaram Masala is used as a base in so many Indian dishes; it’s aromatic and warming, it has a tiny bit of heat but is more fragrant in flavour.
Ingredients
6 heaped tbsp coriander seeds
6 heaped tbsp cumin seeds
3 tsp black peppercorns
3 tsp cloves
1 large piece cinnamon stick
6 whole dried bay leaves
20 green cardamom pods
1/2 nutmeg
3 dried red chilis
1 flower star anise
Directions
- Toast the spices in a large, dry, non-stick frying pan until they become fragrant and ever-so-slightly darker in colour.
- Remove from heat and transfer into a bowl to cool completely.
- Grind your toasted spices in a good quality spice grinder, coffee bean grinder or large pestle and mortar if you are feeling brave. Using a pestle and mortar will require much more effort and take a long time to grind to a fine powder.
- Place the garam masala in a jar and store in a cool, dark place. Best used within three months of making.
