Garam Masala

Name: Garam Masala
Yield: 7 Tbsp (approx.)
Ingredients: 2 1/2 Tbsp coriander seeds; 2 Tbsp cumin seeds; 1 Tbsp black peppercorn; 2 tsp fennel seeds; 1 1/2 tsp whole cloves; 1 tsp green cardamom seeds*; 2 (2-inch each) cinnamon sticks; 4 bay leaves; 1/2 piece of a whole nutmeg; 1 tsp crushed red pepper flakes

User Reviews

5.0

12 reviews

Excellent

Servings
7 Tbsp (approx.)
Course
Condiments
Cuisine
Indian

Garam Masala

Iris Warren

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A well balanced, richly flavorful spice blend that's truly a queen of spices and perfect for Indian recipes! It's one of the easiest ways to build up and infuse an abundance of flavor in a dish, and when you make it from scratch you'll never want to use store-bought again.See notes for pre-ground spices measurements and method.

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Ingredients

Servings

2 1/2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 Tbsp black peppercorn
2 tsp fennel seeds
1 1/2 tsp whole cloves
1 tsp green cardamom seeds*
2 (2-inch each) cinnamon sticks, 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)

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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 the pod/husk just smash with the flat side of a bigger knife - similar to smashing a garlic clove to remove the skin. The seeds should fall out easily upon smashing.
You can also add 1 star anise to the recipe if you can find them. They're just a little harder to come by.
2 Tbsp ground coriander
2 Tbsp ground cumin
2 tsp ground cardamom
2 tsp ground cinnamon
2 tsp ground fennel seed (or whole fennel seeds that have been finely crushed with a meat mallet)
2 tsp freshly ground black pepper
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp cayenne pepper, or to taste (optional)