Easy Garam Masala Recipe Recipe
Ready to eat: 10 min
Nia Bennett | Aug, 28 2018
This easy to make garam masala recipe is one of the most vital ingredients used in nine out of ten Indian recipes. Garam masala can be made at home any time - all you need is fresh spices, easy to blend and can be blended in under ten minutes.
Growing up in a home with working parents meant cooking together in the weekend was our family time in the kitchen.
I have fond memories of my mum toasting spices and making her unique blend of spices and storing them in the kitchen cupboard. One of the staples in the cupboard was always garam masala which was used in everything from vegetarian stir fries to grilled meat, curries, paneer and biryani and pulao rice.
If you live in a cold country like I do, relying on freshly blended spices to warm your body up is a great method of keeping fit and healthy. As per the Indian school of medicine, Ayurveda, the term garam masala simply means heat added through spices as spices have the ability to increase the temperature of our body.
This garam masala mixture should last you for three months.
- ½ cup coriander seeds
- ¼ cumin seeds
- 6 green cardamom
- 5 bay leaves
- 4 black cardamom
- 10-12 cloves
- 3 strands of mace
- 5-6 cinnamon stick (2 inch long)
- 2 star anise
- 1 tablespoon fennel
- 1 teaspoon black peppercorns
Prep: 5 min > Cook: 5 min > Ready to eat: 10 min
- Start by heating a clean pan on low flame and throw in the coriander seeds. Toast them for ten to fifteen seconds. When coriander seeds give out faint aroma, add them to an empty bowl.
- Repeat the same step with cumin seeds. Be extra careful to make sure they don’t burn. For best results toast cumin for ten seconds and transfer it into a bowl.
- Remove the seeds from the cardamom pods. You need to do this to make sure all the impurities are out. Toss the seeds into the pan. Toast these on low flame for ten seconds and transfer them into a clean bowl.
- Repeat the same step with cloves, mace, cinnamon sticks, star anise, fennel and black peppercorns. It is advisable to dry roast each ingredient separately to ensure nothing burns. Toast all the ingredients for ten seconds on a low flame.
- Now transfer the toasted spices into a bowl and mix them together in a blender. You can use a coffee grinder or a spice grinder to mix them.
- Blend spices till they are fine and transfer into a airtight container in a cool place.