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side close up shot of homemade garam masala in a glass bottle
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5 from 6 votes

Garam Masala Recipe

Garam Masala is an Indian spice blend commonly used to flavor curries. Follow my tried and tested garam masala recipe to make it at home.
Prep Time15 minutes
Cook Time5 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Servings: 200 gram
Calories: 1kcal
Author: Hina Gujral

Equipment

Ingredients

  • 4 tablespoon coriander seeds (sabut dhaniya)
  • 2 tablespoon cumin seeds (sabut jeera)
  • 2 ½ teaspoon black peppercorn (sabut kali mirch)
  • 1 ½ teaspoon green cardamom (hari elaichi)
  • 1 tablespoon cloves (laung)
  • 3 bay leaf (tej patta)
  • 2 star anise (phool chakri)
  • 1 blade of mace (javitri)
  • 1 nutmeg (jaiphal)
  • 2 cinnamon sticks (dal chini), one inch size
  • 2 black cardamom (badi elaichi)

Instructions

  • To prepare garam masala powder, first, dry roast the coriander seeds in a cast iron pan. Continuously stir the seeds while frying for even roasting. It takes 2 - 3 minutes or till the coriander seeds start releasing their aroma. Once roasted, transfer to a plate.
  • Repeat the same process with the cumin seeds. They usually take a minute or so. Make sure not to burn them. Transfer to the same plate as coriander seeds.
  • Next, add the remaining whole spices in the pan. Dry roast them for 2 - 3 minutes or till the aroma is released. Stir continuously while roasting the spices.
  • Combine all the dry roasted spices on the plate. Once they become lukewarm to touch, grind to a fine powder.in the mixer. You can crush the whole spices such as cinnamon, nutmeg, bay leaf to tiny pieces before grinding. This step makes them easy to blend.
  • Garam Masala powder is ready to use. You can store it in a clean, sterilized, dry container with a tight fitting lid.

Video

Notes

  • Make sure to use good quality whole spices for making the garam masala. Avoid using stale or moist whole spices for the purpose. 
  • You can sun-dry them for a day before making the spice mix. 
  • Roasting the spices separately ensures they are evenly roasted to perfection.
  • Do not roast spices for too long as they might get burnt and taste bitter. 
  • If the blender motor becomes hot while grinding, turn it off and wait for some time before starting it again.
  • After grinding if the garam masala powder is warm to the touch allow it cool down completely before storing. 
  • For longer shelf life, store it in the freezer. 

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg