Garam Masala is an essential blend of spices that brings depth, warmth, and complexity to a wide variety of dishes. This homemade version ensures you get the freshest and most balanced flavours, perfect for everything from biryanis to curries.
My great-grandfather owned a spice factory in Yangon, and this recipe honours his legacy. The kitchen fills with an intoxicating aroma reminiscent of a spice bazaar, making every dish truly special with this homemade garam masala.
Ingredients:
- Coriander Seeds (Dhania Seeds): 1 cup
- Cumin Seeds: 3/4 cup
- Shah Jeera: 1 tbsp
- Fennel Seeds: 1 tbsp
- Black Peppercorns: 3 tbsp
- Cloves: 2 tbsp
- Black Cardamom Pods: 7 pods
- Green Cardamom Pods: 4 tbsp
- Mace Blades: 3
- Star Anise: 7
- Cinnamon Sticks: 2 small sticks
- Bay Leaves: 7
- Nutmeg: 2, crushed
Instructions:
Roasting the Spices:
- Coriander Seeds: Heat a heavy-based pan on low heat. Add 1 cup of coriander seeds and roast for about 3 minutes, stirring constantly until they are fragrant. Transfer to a bowl.
- Cumin Seeds, Shah Jeera, and Fennel Seeds: Add 3/4 cup cumin seeds, 1 tbsp shah jeera, and 1 tbsp fennel seeds to the pan. Roast for 90 seconds on low heat, stirring continuously. Transfer to the bowl with the coriander seeds.
- Peppercorns, Cloves, and Black Cardamom Pods: Add 3 tbsp black peppercorns, 2 tbsp cloves, and 7 black cardamom pods. Roast for 2 minutes on low heat until aromatic. Transfer to the bowl.
- Remaining Spices: Add 4 tbsp green cardamom pods, 3 mace blades, 7 star anise, 2 small cinnamon sticks, 7 bay leaves, and 2 crushed nutmegs. Roast for 2 minutes until fragrant. Transfer to the bowl.
Cooling and Grinding:
- After all the spices are roasted, combine them in the pan and stir for a quick mix.
- Allow the spices to cool down to room temperature to ensure they grind evenly and do not form a paste.
- Using an electric grinder or a pestle and mortar, grind the spices in batches until you achieve a fine powder. Be careful not to overfill the grinder.
Storing the Garam Masala:
- Once ground, transfer the garam masala powder into an airtight container to preserve its freshness and aroma.
- Store in a cool, dry place. The garam masala will keep well for several months, retaining its bold and vibrant flavours.
Tips:
- Even Roasting: Keep stirring the spices continuously during roasting to ensure they roast evenly and do not burn.
- Cooling: Make sure the spices are completely cool before grinding to avoid moisture buildup.
- Grinding: If using a small grinder, grind in small batches to achieve a fine and consistent powder.
Use your freshly made garam masala to elevate the flavours of your dishes. It’s perfect for adding depth to curries, biryanis, soups, and even roasted vegetables.
Homemade Garam Masala
Garam Masala is an essential blend of spices that brings depth, warmth, and complexity to a wide variety of dishes. This homemade version ensures you get the freshest and most balanced flavours, perfect for everything from biryanis to curries.
Ingredients
Ingredients:
Instructions
Roasting the Spices:
-
Coriander Seeds: Heat a heavy-based pan on low heat. Add 1 cup of coriander seeds and roast for about 3 minutes, stirring constantly until they are fragrant. Transfer to a bowl.
-
Cumin Seeds, Shah Jeera, and Fennel Seeds: Add 3/4 cup cumin seeds, 1 tbsp shah jeera, and 1 tbsp fennel seeds to the pan. Roast for 90 seconds on low heat, stirring continuously. Transfer to the bowl with the coriander seeds.
-
Peppercorns, Cloves, and Black Cardamom Pods: Add 3 tbsp black peppercorns, 2 tbsp cloves, and 7 black cardamom pods. Roast for 2 minutes on low heat until aromatic. Transfer to the bowl.
-
Remaining Spices: Add 4 tbsp green cardamom pods, 3 mace blades, 7 star anise, 2 small cinnamon sticks, 7 bay leaves, and 2 crushed nutmegs. Roast for 2 minutes until fragrant. Transfer to the bowl.
Cooling and Grinding:
-
After all the spices are roasted, combine them in the pan and stir for a quick mix.
-
Allow the spices to cool down to room temperature to ensure they grind evenly and do not form a paste.
-
Using an electric grinder or a pestle and mortar, grind the spices in batches until you achieve a fine powder. Be careful not to overfill the grinder.
Storing the Garam Masala:
-
Once ground, transfer the garam masala powder into an airtight container to preserve its freshness and aroma.
-
Store in a cool, dry place. The garam masala will keep well for several months, retaining its bold and vibrant flavours.
Note
Even Roasting: Keep stirring the spices continuously during roasting to ensure they roast evenly and do not burn.
Cooling: Make sure the spices are completely cool before grinding to avoid moisture buildup.
Grinding: If using a small grinder, grind in small batches to achieve a fine and consistent powder.
