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Homemade Garam Masala Recipe

written by Hina Gujral September 23, 2020
2.3Kshares
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Garam Masala is an Indian spice blend. The garam masala powder is a mix of various whole spices. It is a vegan, gluten-free, and nut-free spice mix. We are sharing a failproof garam masala recipe that is a family heirloom.

side close up shot of homemade garam masala in a glass bottle

Garam Masala 101:

In this post, you will learn about:

-how to make garam masala powder at home

-purpose or uses of garam masala

-common myths about garam masala

-useful tips and notes

What is Garam Masala Made of?

This garam masala recipe is a blend of 11 whole spices. The word ‘garam’ refers to the intensity and heat of the spices. 

It is one of the most popular Indian spice blends.

Is garam masala spicy in taste? The Garam masala has an earthy, slightly spicy taste. It has a certain warmth in its aroma and flavor.

whole spices for making garam masala

Ingredients For Garam Masala:

Whole Black Peppercorns (sabut kalimirch)

Green Cardamom (hari/choti elaichi)

Coriander Seeds (sabut dhaniya)

Black Cardamom (badi elaichi)

Cumin Seeds (sabut jeera)

Star Anise (phool chakri)

Cinnamon (dalchini)

Bay Leaf (tej patta)

Clove (laung)

Mace (javitri)

Nutmeg (jaiphall)

aerial shot of whole spices on a brass plate

Punjabi Garam Masala Recipe Video

For an authentic taste in Indian dishes, I rely only on homemade garam masala powder instead of the store-bought package.

Grinding Garam Masala Powder at home is a monthly routine in my kitchen, which requires less than 30 minutes.

Helpful Equipment

Heavy Duty Mixer: You need a strong blade, heavy duty dry mixing jar for blending the whole spices.

Cast Iron Skillet: For dry roasting the spices you need a heavy-duty pan or cast-iron skillet. Avoid using a non-stick pan as the spices might get burnt quickly and not roasted properly.

Storage Jars: I stick to either glass or stainless steel jars for storing all my spices and lentils. Make sure the jar has an airtight, rustproof lid.

Garam Masala is a spice blend commonly used for cooking in the Indian subcontinent.
Garam Masala is a spice blend commonly used for cooking in the Indian subcontinent.

How To Use Garam Masala?

Garam Masala is one of the key ingredients when it comes to spicy Indian food recipes. It is mainly added in the curries for a rich aroma and an earthy, spicy flavor.

A teaspoon of this spice blend is sufficient to get the desired taste and aroma in any Indian curry. Too much of it can spoil the taste and makes the dish too spicy.

The homemade garam masala is much more robust in taste and aroma than the store-bought one. So if any recipe suggests 1 teaspoon of garam masala, use 1/2 teaspoon of homemade garam masala.

Here are a few of my favorite Indian food recipes flavored with homemade Punjabi style garam masala – Dum Aloo, Matar Paneer, Soya Chaap Curry, Rajma Masala, Keema Matar, and Dal Makhani.

aerial shot of garam masala powder in a glass bottle

How To Store Garam Masala?

It is best to store garam masala in a clean, sterilized airtight jar at room temperature for a month. Make sure to use a dry spoon every time you use it. A good homemade masala is safe for consumption for 1 year.

To increase the shelf life of the masala powder, transfer it to a freezer friendly ziplock bag. Seal the bag and store in the freezer door for a year or so.

During the rainy reason, make sure to put the masala jar under the direct sun for a day or two to keep the spice blend fresh and free of bugs.

Garam Masala is a spice blend commonly used for cooking in the Indian subcontinent.

Common Myths

Garam Masala is added in every Indian curry or dish. This is one of the biggest myths. It is only added in the rich Indian dishes mainly from the Northern and Central regions of India.

Garam Masala is added while roasting the curry paste. A wise cook always adds garam masala in the end. So that the aroma and the flavor of the spices enhance the taste of the dish. It is not added for color or texture, hence no need to fry or saute it with the curry paste.

Garam Masala and the curry powder are the same. These two Indian spice mixes are poles apart. The curry powder is a turmeric-based spice blend mainly used in Anglo-Indian or British Cuisine. Whereas, garam masala does not have turmeric, sharp in taste and can be used for various Indian recipes.

Adding a large amount of garam masala makes the dish tastier. It does just the opposite. Indian cooking is very complex, and the flavor of a dish are built at different steps while cooking. So adding a double quantity of garam masala is not going to make your curry more tasty or flavorsome.

What is an alternative for Garam Masala?

Substituting Garam Masala with any other spice mix won’t give you the exact flavor. However, you could try using:

Curry Powder

Kitchen King Masala

Maggi Magic Masala

All Spice mixed with cumin powder

More Homemade Indian Spices

Pickle Masala Powder

Tea Masala

Curry Powder

Sambar Powder

Rasam Powder

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If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

side close up shot of homemade garam masala in a glass bottle

Homemade Garam Masala Recipe

Garam Masala is an Indian spice blend commonly used to flavor the curries. Learn how to make the best garam masala powder at home from scratch.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Servings: 200 gram
Calories: 1kcal
Author: Hina Gujral
  • Cast Iron Pan
  • Blender

Ingredients

  • 4 tablespoon coriander seeds (sabut dhaniya)
  • 2 tablespoon cumin seeds (sabut jeera)
  • 2 1/2 teaspoon black peppercorn (sabut kali mirch)
  • 1 1/2 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.

Recipe 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
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Homemade Garam Masala Recipe was last modified: December 17th, 2020 by Hina Gujral
2.3Kshares
7 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

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7 comments

Prash @ YummilyYours June 5, 2015 - 2:51 AM

That looks just perfect Hina! 🙂

Reply
Hina Gujral June 7, 2015 - 10:43 PM

Thanks dear 🙂

Reply
Swathi July 22, 2018 - 2:38 PM

5 stars
Tried it… It was great… Thank you Hina Gujral

Reply
Gillian Didier Serre September 26, 2020 - 2:54 AM

Lovely easy and very aromatic.
Please upload recipes using g your aromatic garam masala

Reply
Hina Gujral September 26, 2020 - 6:28 PM

Thank you so much. There are a lot of recipes on the website and even linked in the post itself where you can use Garam Masala.

Reply
Arijit September 26, 2020 - 6:35 PM

So natural and the aroma is perfect. Thank you for sharing.

Reply
Hina Gujral September 28, 2020 - 1:29 PM

thank you so much!

Reply

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Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

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