Garam Masala
User Reviews
5
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Servings
7 Tbsp (approx.)
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Course
Condiments
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Cuisine
Indian
Garam Masala
Description
This Garam Masala recipe calls for whole spices including coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, cardamom seeds, cinnamon sticks, bay leaves, and nutmeg. The optional crushed red pepper flakes add mild heat. These spices are dry toasted in a heated skillet until fragrant, a process that enhances their flavors by releasing essential oils.
After cooling, the toasted spices are ground finely in a spice grinder, ensuring a balanced and aromatic powder. Grinding fresh whole spices preserves essential oils and yields a more vibrant and complex flavor than pre-ground alternatives.
Garam Masala can be stored in an airtight container for up to six months. It is traditionally sprinkled toward the end of cooking Indian dishes to add warmth and aromatic depth without overpowering other ingredients.
A practical note – to extract seeds from pods such as cardamom, gently smash the pods to release them. Star anise can be added if available for an additional layer of flavor.
Ingredients
- 2 1/2 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1 Tbsp black peppercorn
- 2 tsp fennel seeds
- 1 1/2 tsp clove whole
- 1 tsp cardamom seeds green
- 2 (2-inch each) cinnamon stick roughly broken with a meat mallet
- 4 bay leaves roughly broken
- 1/2 piece of a whole nutmeg roughly broken with a meat mallet
- 1 tsp crushed red pepper flakes or 1 dried red chili pepper stem removed, roughly broken (optional for spicy heat
Instructions
- Heat a 12-inch skillet over medium heat.
- Add spices to skillet and saute 1 - 2 minutes until toasted and fragrant.
- Transfer to a bowl and let cool.
- Pour spices into a spice grinder. Work in two batches adding half at a time if your grinder is small.
- Pulse until finely ground. Stop and stir mixture or shake grinder occasionally to ensure even grinding.
- Store in an airtight container. Preferably use within 6 months.
Notes
- To remove seeds from pods, gently crush with the flat side of a knife to release the seeds easily.
- Add star anise to the spice blend if available for a subtle licorice note.
- Store garam masala in an airtight container and use within 6 months for best flavor.
User Reviews
Overall Rating
5
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