Garam Masala is an Indian spice powder made using ground fragrant spices. It's easy, healthy & authentic! Make it at home & add it to your recipes as needed.
Yes, I finally made it!!! Just the aroma of all the spices being roasted in my kitchen which was so worth the effort. I have never been content with store bought ground masala. I feel they are not authentic as they have added preservatives, artificial color and flavors. So it was just about time that I made it in my own kitchen. Indeed this is one of the easiest dry spice powder I have made considering that I have made a couple of them being from South India - Sambhar powder/ Rasam Powder/ South Indian Curry Powder and Idli Chutney powder also known as Gunpowder. I have recently made Turmeric powder, Dhania Jeera Powder at home as well. You must check them out too. Just to give you some history about Garam Masala. It is a blend of different whole spices. The kind of spices used may differ from region to region, personal taste and sometimes also ingredient availability in the kitchen. 😉 It is a commonly used seasoning in most of the Indian cooking (but doesn't limit to it) and it surely does enhance the flavors when added to any dish. It is a very strong spice powder and usually needs to be used in small quantities in any recipe mainly towards the end of the preparation.
Often people get confused between curry powder and garam masala. But to tell you the truth, curry powder is not even an Indian spice. It was actually invented by the British to help them with Indian cooking. Also if notice, it has a more yellow hue due to the turmeric in comparison to the garam masala which is more brownish due to all the other spices used to make it. Garam Masala is an authentic and traditional spice blend used by every Indian living in any part of the globe! You will never come across an Indian household (provided that they cook Indian food regularly) without this spice mix in their spice cabinet. Garam Masala has a strong and sharp taste and is often used to heighten the flavor of the dish during and at the end of the cooking process. It also has some Ayurvedic properties as well. In Ayurvedic medicine, it is believed that when there is not enough heat in our body, it can become sluggish and may be slow to remove toxins. The word garam means to “heat the body” and these warming spices are actually believed to elevate body temperature. Other healing benefits of this spice mix includes boosting our immunity, promoting weight loss, aiding digestion, lowering blood sugar and lowering inflammation.
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Some recipes where you can add this are - Indian Style Green Moong Sprouts Dal Fry Recipe!, Vegan White Pattani Kuzhambu | Dry Peas Curry Recipe, Instant Pot Spicy Potato Mint Pulav, Easy Restaurant Style Achari Paneer Masala Recipe, Instant Pot Creamy Potato & Chickpeas Vegan Curry, Mutter Paneer, Baby Corn Mushroom Peas Masala, Oriental Egg Fried Rice, Cilantro Pot Rice, Mutter Dhingri and Egg Biryani. There are many more recipes in my blog. Do not forget to check them as well.
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Homemade Garam Masala
- 100 grams Cumin Seeds
- 50 grams Cardamon seeds
- 60 grams Coriander seeds
- 60 grams Peppercorns
- 20 grams Cinnamon sticks
- 20 grams Cloves
- 20 grams Bay Leaves
- 4 Nutmeg, broken (optional)
- Heat the skillet. It should be hot enough to roast the spices but be careful to not burn them. Dry roast all these ingredients individually - Cumin Seeds, Cardamom Seeds, Coriander Seeds, Peppercorns, Cinnamon, Cloves, Bay Leaves and broken Nutmeg. All these spices together give Garam Masala powder a very strong flavour with a slightly warming, sweet, pungent to taste. Keep stirring at regular intervals. Allow them to cool. To remove the Cardamom husk, put the roasted cardamom in between a paper towel. Press it with a rolling pin lightly. Throw away the green skin and use the small cardamon pods. Once all the spices have cooled down, using a grinder, grind it all to a fine powder. Garam Masala is ready to be used. Enjoy its flavors in any dish knowing very well that it is authentic since it is homemade with love! This can be made in advance and stored in a airtight container for months.
Lallie Pillay says
Beautiful fresh n clean recipes
Thank you so much.
Renée | The Good Hearted Woman says
THANK YOU so much!!! Seriously. I use garam masala all the time, and I've always thought of making it myself, but I've never had a recipe I trusted enough to actually do it before. I'm excited to try this one though - I'll try to remember to pop back and let you know how it turns out!
This is so great! I love Indian food but I've never known what blend of spices to use to make it! thanks so much!
Having a good garam masala is so important. I am loving your recipe. Will make it soon.
Great recipe. I love your clear instructions and helpful tips.
Krissy Allori says
I've never tried to make my own seasoning before. This makes it look so easy. Thanks!
Thank you so much for this recipe!! I have several recipes that I want to try that call for garam masala and now I can make my own!
I haven't heard of this spice but it sounds incredibly flavorful! Thanks for sharing!