Spice Garam Masala
Elevate your culinary creations with this homemade Spice Garam Masala, a quintessential Indian spice blend that promises bold, warming flavors in every pinch. Crafted from a fragrant medley of whole spices—like coriander, cumin, cardamom, and cinnamon—this recipe highlights the importance of dry-roasting to unlock the full depth of each spice’s aroma. With just 15 minutes from start to finish, you’ll create a versatile, finely ground seasoning perfect for curries, marinades, and soups. Unlike store-bought blends, this fresh, preservative-free garam masala ensures maximum flavor and aroma, making it a must-have staple in your spice cabinet. Store it in an airtight container and savor its robust taste for up to six months.
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Recipe Information
Ingredients
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1 tablespoon Black peppercorns
- 1 teaspoon Cloves
- 8 pods Cardamom pods (green)
- 1 2-inch piece Cinnamon stick
- 0.5 whole Nutmeg
- 2 leaves Bay leaves (dried)
- 2 whole Dried red chilies
Instructions
Measure all the spices and gather them in a bowl to ensure everything is ready to use.
Heat a dry, heavy-bottomed skillet or pan over medium heat. Allow it to heat thoroughly for an even roast.
Add the coriander seeds, cumin seeds, and black peppercorns to the pan. Dry-roast for 1 to 2 minutes until they turn aromatic and slightly darker in color, stirring frequently to prevent burning.
Add the cloves, cardamom pods, cinnamon stick, nutmeg, bay leaves, and dried red chilies to the pan. Continue dry-roasting for an additional 2 to 3 minutes. The spices will release a rich fragrance as they roast.
Remove the pan from the heat and transfer the toasted spices to a plate or tray. Let them cool completely to retain their oils and flavors.
Once cooled, place the spices in a spice grinder or mortar and pestle. Grind them into a fine powder. Depending on your grinder's capacity, you may need to do this in batches.
Pass the ground spice blend through a fine mesh sieve to ensure an even texture. Discard any coarse particles that remain in the sieve.
Store the garam masala in an airtight container or glass jar in a cool, dry, and dark place. The spice blend will stay fresh for up to 6 months if stored properly.
Use as needed in your favorite dishes, adding it during the final stages of cooking to preserve its aroma and flavor.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 538 mg | 11% | |
*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.
