Homemade Garam Masala
Learn how to make a cracker of a Garam Masala blend using whole roasted spices. Here's a list of spices you need to jazz up any North Indian dish, from curry and pulao, to samosas and parathas.
Servings: 0 150g
Ingredients
- 40 g coriander seeds
- 30 g cumin seeds
- 20 green cardamom
- 4 bay leaves
- 5 black cardamom
- 12 cloves
- 2 blades mace
- 12 cm cinnamon stick or cassia, broken (10g)
- 2 star anise broken
- 10 g fennel seeds
- 5 g black peppercorns
- 1 small nutmeg
Instructions
- Heat a dry frying pan or saucepan over a low heat. Add all the whole spices and stir to combine. Cook over a medium-low heat for about a 4 minutes, stirring all the time to ensure the spices don't burn. Allow to cool.
- Pile the spices into a spice grinder or the bowl of a mixer/grinder (recommendations for these are included in the blog post above). Blend until the mixture becomes a fine powder. You might need to stop and stir everything once or twice to ensure all the spices are getting some blade time.
- Sieve the masala to ensure no large pieces or whole spices remain. If they do, just blend them again and sieve into the rest of the mixture.
- Pile the mixture into an airtight container or jar. This garam masala will keep well for a year but is best used within 6 months.