This homemade Garam Masala Recipe is a keeper. It is made with five basic spices and is quick and easy to make. If you are familiar with Indian cooking, Garam Masala is a popular spice blend, and many recipes call for its use.
The name 'Garam Masala' translates to Hot or Warm Spice mix. The spices are not "hot" or spicy in the literal sense as they don't have peppers or red chilies but are warming.
A small pinch of this spice blend can elevate Indian dishes like spiced Cauliflower and potato with spices or Kashmiri chicken, taking them to the next level of flavor.
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Why you'll love this spice blend recipe?
- It is easy to make and gets done in less than fifteen minutes.
- The store-bought version often lacks flavor, sometimes tasting bland, overpowering, or off, which can ruin your dish. Once you switch to the homemade version, there's no turning back. You'll enjoy a fresh, perfectly balanced taste every time, just like the idli dosa milagai podi.
- You can store this spice blend in an airtight container for about six months. With fifteen minutes of minimal effort, you can enjoy flavorful dishes for a long time.
- It elevates all your gravies like Moth dal, appetizers like Paneer tikka, and rice dishes like Pudina Pulav to the next level just by using it in the dishes.
- The basic masala requires only five main spices, and they are usually always found in your pantry.
Ingredients Required
- Cumin - The quantity of Cumin in the spice blend when compared to the other spices is a little more as it helps give density and bulk to the spice blend.
- Green Cardamom - This spice is used in savory and sweet dishes to enhance the taste. Use the pod and seeds.
- Cloves - They have a nice aroma and a slightly pungent taste but are sweet and spicy.
- Cinnamon - They are sweet and spicy with a woody flavor, and break into smaller pieces so they get roasted evenly.
- Bay Leaves - They impart a nice fragrance to the dish.
The recipe for this spice mix varies across regions, with different spices and proportions used, even within the subcontinent and from one household to another.
The one that I have here is what we use back at home, and the five spices are Cumin, Green Cardamom, Cloves, Cinnamon, and Bay leaves. This spice blend works perfectly for most Indian dishes that call for its use, whether it is Air fryer sabudana vada, Rajma Masala, or Crab masala.
I normally stick to the above basic recipe. Occasionally, I like to experiment by adding optional spices like nutmeg, star anise, black cardamom, and mace for a unique twist in recipes like Malabar mutton biryani, gosht biryani, and Malabar Prawn Biryani.
However, use these sparingly, as they have strong, overpowering flavors.
Variations of the Spice Blend
Kerala Garam Masala, from the South Indian state of Kerala, follows the basic five-spice blend but swaps cumin for fennel. It also includes nutmeg, star anise, and mace for an added depth of flavor.
The Kozhikodan Biriyani recipe from Kerala features fennel as one of the key powdered spices, reflecting its prominent use in many Kerala dishes.
The Punjabi version of this masala from the North Indian state includes the basic five spices and, in addition, coriander seeds, red chilies, and black pepper.
This makes it slightly hotter and spicier, perfect for dishes like Channa Masala and Amritsari Pindi Chole.
Homemade Garam Masala Recipe - How to Make?
This is an easy and quick recipe. Measure all the dry spices and roast them in a heavy-bottomed pan on medium to low heat.
Be careful to dry roast on a low flame to avoid burning the spices and giving them a bitter taste. The roasting should not take more than seven to eight minutes.
Once they are well roasted, cool the spices on a flat plate. Use a dry spice grinder or coffee grinder to grind them.
It's better to have a slightly coarse texture in the spice blend rather than grinding it into a fine powder. If your grinder has a pulse option, use it for the perfect consistency.
1. Combine all spices in a large pan.
2. Dry roast the spices on a low flame.
3. Cool the roasted spices
4 . Grind the spices in a mixer jar.
Store the spice blend in an air-tight and dry glass jar and a cool and dark place. It can stay fresh for three to six months. It is better to make smaller quantities so that the flavor and fragrance can be maintained.
How to use this spice?
This spice is typically combined with other spices to amplify the flavor of a dish, rather than being used independently. Most recipes like Bhindi Masala and Lauki Kofta start with curry powder or a mix of turmeric, chili, and coriander powder, adding garam masala at the end to preserve its flavor.
To preserve its full flavor, add it just before turning off the heat, as extended cooking can dull its potency. If adding during cooking, lower the flame to avoid burning which can make it bitter.
Recipe FAQs
Yes, it is preferable to toast or roast the spices to enhance the flavors and oils in them and obtain the aroma.
It can be stored in an air-tight container for up to 6 months. However, it may lose its potency as it gets older, so it is better to make smaller quantities. You can do a smell test to see if it has lost its freshness.
Ensure to toast the spices on a low flame, stirring continuously, and use a heavy-bottomed pan so the heat is evenly distributed.
Store the spice blend in an air-tight container away from moisture and in a cool and dark place.
Typically, one-fourth teaspoon is used, but you can increase it to half or three-fourths teaspoon, depending on your preference. However, be cautious not to add too much, as an overpowering flavor can make the dish less appealing.
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Homemade Garam Masala Recipe
Equipment
- 1 mixer dry spices jar for grinding
Ingredients
- 4 tbsp cumin
- 1 tbsp cloves
- 1 tbsp cinnamon
- 1 tbsp cardamom
- 3-4 bay leaf
- 1 black cardamom optional
- 1 mace optional
- ¼ tsp nutmeg optional - grated or powdered
- 1 star anise optional
Instructions
- In a deep-bottomed pan measure and add all the dry spices .
- Roast on a medium flame for about 7 to 8 minutes until you get a nutty fragrance and the spices are well-roasted. Take care not to burn them.
- Cool on a flat plate for sometime.
- Powder the spices using the pulse option in a blender or mixer.
- The final consistency should be a little thick or coarse and not smooth.
- Store in an air tight container and use as needed.
Video
Notes
- Dry roast the spices in a heavy bottom pan on a low flame and continuously to avoid uneven heating and burning of the spices.
- Cool the spices on a flat plate before grinding.
- Add very little of the optional spices mentioned as they can be overpowering.
- Store in a dark and cool place so that it remains fresh.
- Add this spice at the end when cooking, just before switching off the flame to help retain the flavor of the spice blend as cooking may reduce the potency of its flavors.
- Reduce the flame before adding it to any dish so it does not burn and get a bitter taste.
I have never made my own garam masala before. I am sure it is much more flavorful than store bought versions. It would be fun to put together my own mix.
Homemade garam masala perfect treat. I am going to add this into spice cabinet.
Wow, this seems so incredibly flavourful! I need to try making this recipe one of these days, I' sure it would be a hit with the whole family.
Oh my gosh, this looks so delicious! I want to try making it over the weekend. I'll run out and get the ingredients I need this afternoon!
I didn't realise Garam Masala is so easy to make! And it tastes to much better than storebought. Love the recipe and doubt I'll ever buy it ready made again.
I love Indian Cuisine, and Garam masala is the ultimate spice mix to make it right! Heating up your spices before grounding them gives it this extra boost! Love this!
Using just a few basic spices is genius and ensures freshness. The roasting tips are super helpful for getting the best aroma and taste. Good to know that homemade garam masala can be used in so many dishes and the comparison between different regions was great.
Thanks for sharing this recipe and actually taking the time to explain what its used in. I love trying food from other parts of the world and I dont think I have had indian food since I was a child. I would love to try some and I guess now i'm going to have to look around for a recipe that contains Garam Masala (sorry if I spelled that wrong)
Thank you, I have mentioned recipes that uses this spice towards the end and linked them as well, and you spelled it right!
I absolutely love your blend. I'm a big fan of making my own spice blends because it's so easy to tweak them. I can't wait to try this!
This is so perfect! I buy garam masala, but I would much rather make a homemade blend like this. Thanks!
Thank you for sharing this recipe
Great blend. Made it a couple of days ago, and just used it to make Chicken Bhuna inspired curry. Delicious and very aromatic!