Garam masala is a blend of ground spices used extensively in Indian cuisine. The word masala simply means “spices,” and garam means “hot.” Thus the term garam masala literally translates to “hot spices” . However, garam masala doesn’t necessarily constitute a particularly spicy blend.
There are many variations of this garam masala and is easily available in grocery stores. However, the ones made at home are more flavourful and aromatic. So, here’s a simple recipe for making garam masala at your home:
- 3 tablespoons cumin (jeera)
- 2 tablespoons coriander seeds (sabut dhania)
- 1-1/2 tablespoons fennel seeds (saunf)
- 1/4 cup green cardamom (elaichi)
- 2 tablespoons black peppercorns (kali mirch)
- 1 tablespoon cloves (laung)
- A 2-inch piece of cinnamon bark (dalchini)
- 1-1/2 tablespoons mace (javitri)
- 10 small-sized bay leaves (tejpatta)
- 1 nutmeg (jaiphal)
- 3 pieces of star anise (chakra phool)
- 2-1/2 teaspoons dry ginger powder (saunth)
- Break the cinnamon stick and the nutmeg using a mortar and pestle.
- Put a heavy-bottomed pan on high heat. Let it heat up slightly.
- Put all the spices except the dry ginger powder in the pan. Turn the flame down to medium. Dry roast the spices till for 2-3 minutes, taking care to ensure that they do not get burnt. Transfer the spices to a plate and allow them to cool down completely.
- When the spices have completely cooled down, transfer them to a medium-sized mixer jar. Add in the dry ginger powder. Whizz to a fine powder.
- Let the garam masala cool down fully, after the grinding. Then, store it in a clean, dry, air-tight glass jar. Use as required.