Garam masala is a warm, fragrant spice blend that is essential to Indian cuisine. It is a complex mixture of ground spices that can vary slightly depending on regional preferences and family recipes. This versatile blend can be used to flavor curries, stews, vegetables, and even desserts.
INGREDIENTS
- 4 tablespoons coriander seeds (sabut dhaniya)
- 2 tablespoons cumin seeds (sabut jeera)
- 2 ½ teaspoons black peppercorns (sabut kali mirch)
- 1 ½ teaspoons green cardamom (hari elaichi)
- 1 tablespoon cloves (laung)
- 3 bay leaves (tej patta)
- 2 star anise (phool chakri)
- 1 blade of mace (javitri)
- 1 nutmeg (jaiphal)
- 2 one-inch cinnamon sticks (dal chini)
- 2 black cardamom pods (badi elaichi)
INSTRUCTIONS
- Begin by dry roasting the coriander seeds in a cast-iron pan over medium heat. Stir continuously to ensure even roasting. Roast for 2–3 minutes until the seeds release a fragrant aroma. Transfer to a plate.
- Repeat the process with the cumin seeds, roasting them for about a minute. Be cautious not to let them burn. Add them to the plate with the coriander seeds.
- Place the remaining whole spices in the pan and dry roast for 2–3 minutes until they become aromatic, stirring constantly to prevent burning.
- Combine all the roasted spices on a plate and let them cool until they are lukewarm to the touch.
- Grind the spices into a fine powder using a mixer or grinder. To make grinding easier, break larger spices like cinnamon sticks, nutmeg, and bay leaves into smaller pieces beforehand.
- Your garam masala powder is ready! Store it in a clean, dry, sterilized container with a tight-fitting lid for maximum freshness.
