Basic Garam Masala Indian Spice
Elevate your home cooking with this aromatic Basic Garam Masala, the quintessential Indian spice blend that infuses dishes with a warm, complex flavor. Made from whole spices like coriander seeds, cumin, cardamom, and cinnamon, this recipe uses dry toasting to unlock the spices' natural oils, resulting in an intensely fragrant and authentic masala. Perfect for curries, marinades, or even sprinkling over roasted vegetables, this homemade blend is fresher and more vibrant than store-bought alternatives. With just 5 minutes of prep and simple grinding techniques, you’ll create a versatile spice mix that lasts up to six months, ensuring your Indian-inspired meals are always bursting with bold, savory flavors.
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Recipe Information
Ingredients
- 3 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 2 teaspoons Black peppercorns
- 8 whole Cardamom pods
- 1.5 teaspoons Cloves
- 2 inches Cinnamon stick
- 0.25 teaspoon Nutmeg
- 2 whole Dried bay leaves
Instructions
Gather all the spices and ensure they are whole (not ground). Remove cardamom seeds from their pods if desired, but the pods can also be included for additional aroma.
Set a dry, heavy-bottomed skillet or pan over medium heat. Make sure it is completely dry to properly toast the spices.
Add coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves, and the cinnamon stick to the pan. Toast them for 3–5 minutes, stirring constantly to prevent burning and to release their essential oils. They are ready when the spices become aromatic and slightly darker in color.
Turn off the heat and add the nutmeg and bay leaves to the pan. The residual heat will lightly toast them.
Let the toasted spices cool completely before proceeding to the next step.
Once cooled, transfer the spices to a spice grinder, high-powered blender, or mortar and pestle. Grind them into a fine powder. Depending on the tool used, you may need to work in batches.
Sift the ground spice blend through a fine-mesh sieve to ensure an even, powdery texture. If necessary, re-grind any coarse bits that remain in the sieve.
Transfer the garam masala powder to an airtight container, such as a glass jar with a lid. Store it in a cool, dark place for up to 6 months to preserve its freshness and flavor.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 0.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
