Garam Masala Recipe
My recipe for authentic, homemade garam masala is ready in under 15 minutes. Make a jar once and use it many times over to flavor Indian dishes like curries, biryanis and dals.
Servings: 16 servings of 1 tablespoon each
Calories: 15kcal
Equipment
- Skillet
- Blender or spice grinder
Ingredients
- 8 inch-long pieces cinnamon (dalchini)
- 5-6 dry bay leaves (tej patta)
- 1 tablespoon green cardamom pods (hari elaichi)
- 4 black cardamom pods (kaali elaichi, badi elaichi)
- 8-10 dry red chili peppers (laal mirch. Use Kashmiri chili peppers or any mild to moderately hot chili pepper)
- ½ whole nutmeg
- ¼ cup coriander seeds (dhania ke beej)
- 2 tablespoons cumin seeds (jeera)
- 1 tablespoon black peppercorns (kali mirch)
- 1 tablespoon fennel seeds (saunf. Use 2 star anise as a substitute)
- 1 tablespoon cloves (laung)
Instructions
- Place large dry spices in skillet - cinnamon, bay leaves, green cardamom pods, black cardamom pods, dried red chili peppers and nutmeg.
- Roast until aromatic, which should take 3-4 minutes over medium-high heat. Add all of the remaining spices - coriander seeds, cumin seeds, black peppercorns, cloves and fennel seeds. Toast the spices until they are fragrant, another 3-4 minutes. Turn off heat.
- Remove all the spices to a plate or bowl to cool down. Once cool, blend the spices into a fine powder.
Nutrition
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 3mg | Potassium: 57mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg