Garam Masala Ala Madhur Jaffrey
Elevate your culinary creations with "Garam Masala Ala Madhur Jaffrey," a fragrant homemade spice blend that promises to transform your dishes with bold, authentic Indian flavors. Crafted using a medley of freshly toasted spices—coriander, cumin, cardamom, black pepper, cloves, cinnamon, nutmeg, and bay leaves—this recipe captures the essence of traditional Indian cooking. Toasting the whole spices brings out their natural oils, enhancing their aroma and depth before being ground into a versatile seasoning. With just 15 minutes from start to finish, this garam masala is perfect for adding warmth and complexity to curries, dals, roasted vegetables, and more. Follow Madhur Jaffrey’s timeless method to create this pantry staple and enjoy the unparalleled freshness of a homemade spice blend. Perfect for home cooks aiming to master Indian cuisine!
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Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 8 pods Cardamom pods
- 1 teaspoon Black peppercorns
- 1 teaspoon Cloves
- 1 2-inch piece Cinnamon stick
- 1 small piece (or 1/4 teaspoon ground) Nutmeg
- 2 leaves Bay leaves
Instructions
1. Gather all the spices and ensure they are fresh and dry to maximize flavor.
2. In a small, dry skillet, toast the coriander seeds, cumin seeds, cardamom pods, black peppercorns, cloves, cinnamon stick, and bay leaves over medium heat. Stir frequently to prevent burning.
3. Toast the spices for about 2-3 minutes, or until they become aromatic and slightly darker in color. Be sure to keep an eye on them to avoid over-toasting.
4. Remove the skillet from the heat and let the spices cool completely.
5. If using a whole nutmeg, grate a small piece and set it aside while the rest of the spices cool.
6. Once cooled, add the toasted spices and grated nutmeg into a spice grinder, high-powered blender, or mortar and pestle.
7. Grind the spices into a fine or slightly coarse powder, depending on your preference.
8. Store the garam masala in an airtight container, away from light and heat, for up to 6 months.
9. Use as needed to season dishes like curries, lentils, or roasted vegetables.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 0.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 415 mg | 9% | |
*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.
