Mom's Garam Masala
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
lb
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Course
Condiments
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Cuisine
Indian
Mom's Garam Masala
Description
This Garam Masala recipe starts by breaking down whole spices like turmeric, asafetida, and nutmeg before removing stems from red dried chilies. The spices are individually dry-roasted or roasted with small amounts of neutral oil over medium-low heat to release their aromas without browning. Once cooled, they are ground in batches to a fine powder and sifted to achieve the desired texture.
The mixture balances heat from red chilies with warm spices such as cinnamon, cloves, and mace, along with fragrant cardamom and star anise. The resulting powder is robust and fragrant, suitable for seasoning stews, curries, and rice dishes.
Roasting with a little oil is optional but helps bloom the spices. A preference for Kashmiri red chilies provides vivid color with moderate heat, though hotter chilies can also be used. Fine grinding may require multiple passes in the grinder; a slightly coarse texture is acceptable.
Ingredients
- 5 pieces Turmeric whole dried, halkund
- 1 tablespoon asafetida hing
- ½ nutmeg jaiphal
- 2 to 3 tablespoons neutral cooking oil generic cooking oil
- 25 red chillies stems removed, dried, mirchi
- ½ cup coriander seeds dhane
- 5 cinnamon sticks daalchini
- 3 tablespoon cloves lavang
- 1½ tablespoon black cumin seeds shah jeera
- 1 tablespoon cumin seeds jeera
- 10 black cardamom badi velchi
- 1 tablespoon green cardamom velchi
- 3 tablespoon kalpasi stone flower, dagadphool
- 1 tablespoon fennel seeds badishep
- 2 tablespoon mace jaipatri
- 3 tablespoon black pepper mire
- 10 star anise aka badyan
- 8 bay leaves aka tamal patra
- 1 tablespoon fenugreek seeds
- 1 tablespoon poppy seeds aka khuskhus
Instructions
- Using a mortar and pestle break the whole turmeric, whole asafetida, and whole nutmeg into smaller pieces, one at a time. Set the three spices aside.
- Remove stems of the red chilies.
- Heat a few drops of oil in a heavy-bottomed pan. Add the red chilies and roast them on medium-low heat for 2 to 5 minutes stirring frequently as they get aromatic. Take out the roasted chilies in a large bowl.
- Next, add the coriander seeds to the pan and roast they get aromatic making sure not to brown the seeds. Take out the coriander seeds on top of the roasted chilies.
- Add 2 to 3 drops of oil at a time and continue to slow roast each spice until it releases the aromas and is hot to touch. Keep adding each roasted spice to the bowl of chilies.
- Once all the spices are roasted, spread them on a large baking tray and allow them to completely cool down.
- Grind the roasted spices in a spice grinder in batches to make a fine powder. Sift the ground spice powder and return any remaining coarse spices back to the spice grinder.
- Repeat the above step for the remaining roasted spices. Depending on the spice grinder you have, you may end up with more coarse powder. Traditionally this spice blend is finely ground but you can also use the coarse spice blend in your cooking.
- Store the sifted garam masala in an airtight glass jar away from direct sunlight. You can also refrigerate or freeze the garam masala for longer freshness.
Notes
- Roasting spices with a small amount of oil is optional but enhances aroma.
- Use Kashmiri red chilies for color without excessive heat; substitute with hotter chilies as preferred.
- Grinding the spices finely may require multiple passes and patience; a coarser powder is also fine.
- If whole dried turmeric is unavailable, ground turmeric can be added after roasting.
User Reviews
Overall Rating
4.7
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