Garam Masala Recipe (Easy & Authentic)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Calories
146 kcal
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Course
Condiments
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Cuisine
Indian
Garam Masala Recipe (Easy & Authentic)
Description
Garam Masala is prepared by dry-toasting aromatic whole spices in a hot skillet until they become fragrant and slightly browned, including cumin seeds, black peppercorns, black cardamom, cloves, cassia cinnamon sticks, and bay leaves. Toasting intensifies their flavors and prevents a raw spice taste. After cooling, the spices are ground with ground ginger and freshly grated nutmeg to produce a fine powder.
This blend delivers a warm, robust flavor profile with slightly sweet and peppery notes, which complements various Indian dishes by adding depth and complexity without overwhelming heat.
The recipe emphasizes proper cooling before grinding to avoid moisture buildup, which can reduce shelf life. The garam masala can be stored in an airtight container in a cool, dark place and is best used fresh every 2 to 4 weeks to maintain its fragrance.
Ingredients
- 2 tablespoon cumin seeds aka Jeera
- 1 tablespoon black peppercorns
- 8 black cardamom Moti Elaichi
- 1 teaspoon cloves aka Laung
- 2 cassia cinnamon each about 1.5 inches long, aka Dalchini
- 2 bay leaf Tej Patta
- 1 teaspoon ground ginger 2 gm
- 1/4 teaspoon nutmeg grate a little, Jaiphal
Instructions
- Heat a small skillet over medium heat. Once the pan is hot, add all the whole spices to it (except ginger powder and nutmeg).
- Toast the spices shaking the skillet every few seconds. Turn the geat to low. Cumin will turn reddish brown and bay leaves have become brittle. The mixture will also become fragrant.
- Transfer immediately to a bowl to cool. You don't want the spices to overcook and burn.
- Once the spices are completely cooled, then transfer to a spice/coffee grinder. Add the ginger powder and grind to a powder. Grate 1/4 tsp nutmeg and fold it in.
- Store in an airtight container in a cool dry place.
Notes
- Allow the toasted whole spices to cool completely before grinding to prevent moisture buildup and spoilage.
- Store the garam masala powder in an airtight container away from light and heat to preserve aroma.
- Even though stored garam masala won't spoil quickly, making fresh batches every 2 to 4 weeks keeps the spice blend vibrant and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 29mg | 1% |
| Potassium | 526mg | 11% |
| Fiber | 12g | 48% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 287mg | 29% |
| Iron | 12.1mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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