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Garam Masala

Kankana Saxena
A lot of Indian dishes starts with whole spices tempered in hot oil and ends with a sprinkle of Garam Masala. Making Garam Masala at home is easy and a homemade garam masala is the key to any flavorful Indian curry.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Spice and Condiment
Cuisine Indian
Servings 1 /2 cup

Ingredients
 

  • ¼ cup Cumin Seeds
  • ¼ cup Coriander Seeds
  • 2 Cinnamon Sticks
  • 2 tablespoons Green Cardamom
  • 2 Mace flower
  • 3 small Bay leaf
  • 2 Black Cardamom
  • 1 teaspoon Black Pepper
  • 2 to 3 Dry red chili (I used Kashmiri dry red chili)
  • 2 Star Anise

Instructions
 

  • In a pan dry roast all the spices just until you hear the sizzling sound and the aroma starts to release.
  • Let the roasted whole spice cool down completely
  • Then using a dry spice grinder or a coffee grinder, grind it to powdered.
  • Store in your choice of air tight container or masala dubba.

Notes

Taste and Flavor of Garam Masala

It’s warm, floral, hint of sweetness from mace flower and cinnamon, and mild heat from dry red chili and black pepper.
It is always a good idea to prepare spice mixes in small batches. With time, and longer shelf life, the aroma starts to vanish.
Also don’t prepare garam masala using powdered spice mixes. You need to roast these whole spices and then grind it to powder.
Keyword condiments, Indian spices, masala powder, spices