Paki Garam Masala
Unlock the aromatic secrets of South Asian cuisine with this Paki Garam Masala recipe—a bold, homemade spice blend that brings authentic flavor to your favorite dishes. Crafted from a perfectly balanced mix of whole spices like coriander, cumin, black peppercorns, and fragrant cardamom, this traditional garam masala is enhanced with the warmth of cinnamon, cloves, bay leaves, and nutmeg. Toasted to release their full flavor potential and ground into a fine powder, these spices create a versatile seasoning you can use to elevate curries, stews, and marinades. With just 25 minutes of total prep and cook time, this recipe yields enough garam masala to flavor your meals for months. Make your own fresh and vibrant spice mix—it’s simpler, more aromatic, and far superior to store-bought options!
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Recipe Information
Ingredients
- 4 tablespoons Coriander seeds
- 3 tablespoons Cumin seeds
- 2 tablespoons Black peppercorns
- 1 tablespoon Cloves
- 2 tablespoons Green cardamom pods
- 3 large pods Black cardamom pods
- 5 2-inch pieces Cinnamon sticks
- 3 whole leaves Bay leaves
- 1 whole Nutmeg
- 1 blade Mace
Instructions
Measure out all the whole spices as listed in the ingredients and set them aside.
Heat a heavy-bottomed pan or skillet over medium-low heat for about 1-2 minutes until warm.
Add the coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom pods, black cardamom pods, and cinnamon sticks to the pan.
Dry roast the spices, stirring constantly, for 5-7 minutes or until they become fragrant and slightly darker in color. Be careful not to let them burn.
Add the bay leaves, nutmeg (grated if necessary), and mace to the pan and toast for an additional 1-2 minutes.
Remove all the spices from the heat and allow them to cool completely, about 10 minutes.
Transfer the cooled spices to a spice grinder or high-powered blender.
Grind the roasted spices to a fine powder. Depending on your grinder, this may need to be done in batches.
Once ground, sift the spice powder through a fine-mesh sieve to ensure an even consistency. Return any large particles to the grinder and process again.
Store the finished garam masala in an airtight container, preferably in a dark, cool place. It will stay fresh for up to 6 months.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 1612 mg | 34% | |
*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.
