Homemade Garam Masala

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

Homemade Garam Masala

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Course: Herbs & Spices, IndianCuisine: IndianDifficulty: Easy

Garam 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.
CategoriesIndian

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