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  • Easy Garam Masala Recipe | How To Make Garam Masala At Home

    Need fresh Garam Masala that doesn’t burn a hole in your pocket? A Garam Masala recipe that is easy, delicious, and so much better (and cheaper) than anything you can buy in a store? Well, here it is – an old family recipe. Watch this Garam Masala recipe video and learn how to make it at home in minutes.

    Garam Masala is an essential ingredient in Indian Cuisine, one that is a ubiquitous part of our everyday cooking. The recipes for garam masala powder vary from region to region, and most households have their own garam masala recipe – a secret that has been well-guarded and passed down within the family for generations. It is usually a blend of various sun-dried or roasted spices, such as black pepper, cloves, green cardamom, black cardamom, bay leaves, cinnamon, cumin, nutmeg and other aromatic and flavourful spices, ground together in a well-balanced proportion to obtain that perfect flavour, aroma and texture.

    It is to maintain that aroma that Garam Masala powder is often (though not always) added close to the completion of a recipe or even as a finishing spice, being sprinkled on the dish at the final stage just before serving. Many of our recipes use garam masala, and we have listed a few for you to try, ones that will help you learn how to use garam masala:

    Pindi Chole
    Galouti Kebab
    Paneer Biryani
    Indian Fried Chicken
    Lebanese Seven Spice

    Now you can make fresh garam masala at home with our step-by-step garam masala recipe video with a complete list of ingredients, detailed method, and prep time.

    You may also like our:

    Sambar Podi
    Chaat Masala
    Panch Phoron 
    Biryani Masala

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  • RECIPE

    INGREDIENTS

    4 black cardamom pods (badi elaichi), (5 grams)
    1 scant tablespoon green cardamom pod, (5 grams)
    3 blade mace (javitri), (3 grams)
    1 heaping tablespoon coriander seeds (sabut dhaniya), (8 grams)
    1/4 piece nutmeg (jaiphal), (1 gram)
    4 bay leaves (tej patta), (2 grams)
    1 piece cinnamon, (2-inches in size or 3 grams)
    1 teaspoon clove (laung), (2 grams)
    1 heaping teaspoon fennel seeds (saunf), (3 grams)
    2 1/2 tablespoon cumin seeds (jeera), (25 grams)
    2 1/2 teaspoon black peppercorns (sabut kali mirch), (5 grams)
    1 tablespoon ginger powder (sonth), (sonth), (5 grams)

    COOKING METHOD

    1. Place all ingredients into a grinder / food processor. Run the grinder till the masala is powdered to a fine consistency.
       
    2. Remove and transfer to an airtight glass jar and store in a cool, dark place.

      Cook’s Note: While we do not like to store our garam masala more than 30 days as we feels it loses some of its flavour, we have friends who swear that there is no loss of taste up to 90 days.
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