Garam Masala is a traditional spice blend that adds warmth, depth, and complexity to a wide range of Indian dishes. Each family and region in India has its own version, but it typically features a combination of spices like cumin, coriander, cardamom, cinnamon, cloves, and black peppercorns. Garam Masala is often added at the end of cooking to preserve its bold, aromatic qualities. The beauty of making your own Garam Masala is that you can tailor it to your taste, adjusting the spice levels as you see fit. Once you try homemade Garam Masala, you’ll find that its fresh and vibrant flavors make it far superior to store-bought versions.
Ingredients:
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cardamom pods (green or black)
- 1 tablespoon black peppercorns
- 1 tablespoon cloves
- 2 teaspoons fennel seeds
- 2 cinnamon sticks (about 2 inches each)
- 1 teaspoon whole nutmeg, grated
- 1 star anise (optional)
- 1 bay leaf (optional)
Instructions:
- Toast the spices: In a dry skillet, toast the cumin seeds, coriander seeds, cardamom pods, black peppercorns, cloves, fennel seeds, cinnamon sticks, and star anise (if using) over medium heat. Stir frequently for 3-5 minutes until the spices are fragrant and slightly darkened, being careful not to burn them.
- Cool the spices: Once toasted, remove the skillet from the heat and transfer the spices to a plate. Let them cool completely before grinding.
- Grind the spices: Once cooled, add the toasted spices and grated nutmeg to a spice grinder or blender. Grind until the mixture forms a fine powder. You may need to do this in batches, depending on the size of your grinder.
- Store the Garam Masala: Pour the ground spice mix into an airtight container, and store it in a cool, dark place. It should keep its potency for up to 6 months.
Tip:
For an even deeper flavor, you can add a touch of smoked paprika or dried ginger to your Garam Masala mix, depending on your preference and the dish you’re preparing.