Garam Masala Recipe
Learn step by step how to make homemade garam masala powder, a blend of healthful, body-warming spices used in north Indian cooking to make tasty curries and sides. It's better than any storebought mix you can buy. Set aside 15 minutes to make it once, then use it over and over in all of your favorite restaurant-style Indian recipes.
Servings: 12 servings (approx)
- 8 inch-long pieces cinnamon.
- 5-6 dry bay leaves
- 1 tbsp green cardamom pods
- 4 black cardamom pods
- 2 mace "flowers"
- 8-10 red chili peppers (like Kashmiri chili peppers or any mild to moderately hot chili pepper, optional or can use fewer--or more)
- ¼ cup coriander seeds
- 1 ½ tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp cloves
- 1 tbsp stone flower (dagad phool or patthar phool)
Heat a wide skillet over medium low heat. Add the cinnamon sticks, bay leaves, red chili peppers, green and black cardamom.
Roast until the ingredients are just a couple of shades darker and smell fragrant. Remove to a plate or bowl to cool.
Add the remaining ingredients to the skillet and toast them, again until a couple of shades darker and fragrant. Also remove to the plate or bowl.
Once the spice ingredients have cooled, place them in a blender (preferably one fitted with a jar for dry blending), or to a spice grinder. Blend into a coarse powder.
Store in an airtight jar.
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 3mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg