Garam Masala
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
24
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Calories
6 kcal
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Course
Condiments
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Cuisine
Indian
Garam Masala
Description
This Garam Masala recipe calls for toasting whole spices such as coriander seeds, cumin seeds, fennel seeds, black and green cardamom seeds, black peppercorns, cinnamon stick, star anise, cloves, and curry leaves until fragrant and golden but not burnt. After cooling, the toasted spices are ground along with freshly ground nutmeg and optional mace into a fine powder.
Toasting brings out deeper, richer flavors and aromas from the spices, resulting in a warm, complex blend that layers earthy, sweet, pungent, and slightly citrusy notes. The balanced combination enhances many dishes, adding a robust character.
Garam Masala is typically stored in an airtight container away from light to preserve its potency. Though it keeps several months, optimal freshness is within a month or two for the best flavor impact.
Ingredients
- 4 tablespoons coriander seeds
- 4 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seeds green
- 1/2 teaspoon black cardamom seeds
- 1 tick cinnamon , about 3 inches
- 2 star anise
- 8 clove whole
- 1/2 teaspoon nutmeg freshly ground
- 1/4 teaspoon mace optional, ground
- 2 curry leaves can substitute one large bay leaf, dried
Instructions
- Place the whole spices (reserving the ground nutmeg and mace) in a dry skillet and toast them over medium-high heat for several minutes, stirring frequently, until the spices are very fragrant and the lighter spices have become deeper golden in color. Note: Be careful not to scorch the spices or they will become very bitter.Transfer the toasted spices to a bowl and let them cool completely.Place the cooled spices in a coffee/spice grinder or a blender along with the ground nutmeg and mace. If you haven't already done so it is easiest to grind the cinnamon if you break it into pieces.Grind the spices until you get a fine powder. Transfer the garam masala to an airtight jar and store in a dark place. Will keep for several months but for optimal flavor use them within a month or two. This makes roughly 1/2 cup of garam masala.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 6 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.03g | 0% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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