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:

1. 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.
2. 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.
3. 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.
4. 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:

1. After all the spices are roasted, combine them in the pan and stir for a quick mix.
2. Allow the spices to cool down to room temperature to ensure they grind evenly and do not form a paste.
3. 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:

1. Once ground, transfer the garam masala powder into an airtight container to preserve its freshness and aroma.
2. 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.