Garam Masala is a blend of ground spices famous in North India and in many other South Asian cuisines. Garam (read: Guh-rum) means ‘hot’ and it refers to the intensity of spices. Masala (read: Muh-saa-laa) means a blend of spices. The composition of garam masala differs regionally, with wide variety across India. Varying combinations of these and other spices are used in different garam masala recipes in accordance to region and personal taste and none is considered more authentic than another. We generally get mix ready-made in most Indian stores. However, if you don’t have access to it or you don’t like the mix there, you can always make your own.
HOMEMADE GARAM MASALA RECIPE
(Print this recipe)
Prep Time: 10 min
Cook Time: Nil
Makes: around 200 grams
150 gms cumin seeds (jeera)
60 gms coriander (dhania) seeds
50 gms cardamom (elaichi)
40 gms black peppercorns (kalimirch)
30 gms dried ginger powder
20 gms cinnamon (dalchini)
20 gms cloves (laung / lavang)
20 gms mace (javantri)
15 gms bayleaf (tejpatta)
1 nutmeg (jaiphal)
salt to taste
1. Roast these ingredients separately until they start leaving an aroma
2. Grind it to a smooth or coarse powder
3. Store in air tight jar in a cool place.
1. This is how I like to make the Garam Masala. Remember, there really is no right way to do it. If you don’t like one of these ingredients, feel free to skip. Typically, black & white peppercorns, cloves, cinnamon, cumin seeds & cardamom pods are added.
2. The measurements are also upto you to decide. If you want a particular ingredient to be dominant add more of it.