In Hindi, “garam” means hot, while “masala” refers to any mix of spices. As the name suggests, there is no one way to make Garam Masala, and most households will have their own signature mixtures. [1] X Research source To liven up your Indian recipes, roast the spices for classic garam masala or try out garam masala with a twist, and then grind and store your spices of choice.
Ingredients
- 1 tsp (5 g) of whole cloves
- 3 to 4 bay leaves
- 2 green cardamom pods
- 4 black cardamom pods
- ¼ cup (32 g) of whole black peppercorns
- 1 tbsp (28 g) ground nutmeg (equivalent to about 1 or 2 cloves of nutmeg)
- ~6 cm (2.4 in) of Cassia bark (or 3-4 cinnamon sticks)
- 1 cup (128 g) of cumin seeds
- 1/2 cup (64 g) of coriander seeds
- ½ cup (64 g) of coriander seeds
- 1/4 cup (32 g) of cumin seeds
- 2 green cardamom pods
- 4 black cardamom pods
- 2 tbsp (28 g) of cloves
- 1 tbsp (14 g) of peppercorns
- 4 dried bay leaves
- 1 star anise
- 3 strands of mace
- 1 tbsp (14 g) of fennel
- ½ tbsp (14 g) ground nutmeg (equivalent to about 1 clove of nutmeg)
Steps
Method 1
Method 1 of 3:
Roasting the Spices for Classic Garam Masala
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Crush the cardamom pods with the flat side of a knife until they split. Collect the seeds from the pods with your fingers and discard the empty pods. [2] X Research source You can also use a spoon or some other similar kitchen tool for crushing. -
Grate the cloves of fresh nutmeg, until you have about 1 tbsp (28 g). Alternatively, you can use store-bought, pre-ground nutmeg. This won’t taste as fresh, but it will be easier if you don’t have a cheese grater or nutmeg grater. Though cheese graters are for cheese, they work with nutmeg but not as well as the nutmeg grater. [3] X Research sourceAdvertisement -
Roast all of the ingredients except the nutmeg in a frying pan for 4 minutes. Add 1 tsp (5 g) of whole cloves, 3 to 4 bay leaves, 6 cardamom pods, ¼ cup (32 g) of whole black peppercorns, ~6 cm (2.4 in) of Cassia bark (or 3-4 cinnamon sticks), 1 cup (128 g) of cumin seeds, and 1/2 cup (64 g) of coriander seeds to the frying pan, and turn on low to medium heat. [4] X Research source- You don’t need to add oil or butter; dry roasting will make the seeds crispier, get rid of excess moisture, and make the grinding process easier.
- Cassia bark can be found at Asian supermarkets and is typically found in more authentic blends. However, cinnamon sticks are a common alternative and can add a bit of sweetness.
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Stir or shake the pan every 15-20 seconds to prevent the spices from burning. Use a spatula to move the spices throughout the pan and turn them over. This will release the aromas as the spices roast. [5] X Research source -
Remove the pan from the heat and add the grated nutmeg. Since the nutmeg is already ground, it will burn easily if the pan is too hot. Stir slowly and constantly to keep it from burning. The nutmeg will begin to brown. Let the pan sit for a few minutes to cool the spices off before grinding.Advertisement
Method 2
Method 2 of 3:
Making a Sweet Garam Masala
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Crush the cardamom pods with the flat end of a knife until they split open. Collect the seeds from the split pods and compost or discard the empty pods. This is exactly the same as the classic garam masala recipe. [6] X Research source -
Heat all of the spices except for mace and nutmeg in a frying pan for 10 minutes. Add 6 cardamom pods, ½ cup (64 g) of coriander seeds, 1/4 cup (32 g) of cumin seeds, 2 tbsp (28 g) of cloves, 1 tbsp (14 g) of peppercorns, 4 dried bay leaves, 1 star anise and 1 tbsp (14 g) of fennel to the pan and roast them, without oil or butter, on medium heat. [7] X Research source Continue dry roasting, stirring occasionally, until they give off a nice smell and begin to brown and crackle.- If the bay leaves begin to wilt, remove them from the heat sooner than the other spices.
- The star anise will add some extra sweetness to this spice blend.
- For a more traditional garam masala, roast one spice at a time, determining when each spice is done based on when it is brown and crackling.
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Remove the pan from heat and add in ½ tbsp (14 g) of nutmeg and 3 strands of mace. Combine all of the spices so they are ready to be transferred to the grinder. The nutmeg and mace don’t need to be dry roasted since they are more at risk of burning.Advertisement
Method 3
Method 3 of 3:
Grinding and Storing the Spices
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Transfer the spices into a spice grinder. If you don't have a spice grinder, a mortar and pestle, a clean coffee grinder, or a Vitamix will work just fine. A spice grinder simply gives a finer consistency and texture. -
Grind the mixture for 30 seconds, then check to see if it’s smooth. Continue grinding the spices and checking until the powder is fine. [8] X Research source -
Store your the mix in an airtight glass container with a metal lid. Or, add it to a recipe right here and now. The spices won’t go bad for over a year, but they will start to lose their flavor after 3 to 6 months. [9] X Research source- Avoid plastic containers because they absorb the flavors which are released as the spice mixture ages.
- A glass mason jar is a good storage container.
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Community Q&A
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QuestionHow do I balance garam masala if the cinnamon is in excess?Community AnswerAdd small amounts of the other spices, checking often, until you think the mixture has reached a reasonable balance.
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Tips
- This is a fruity and warming spice combination that is used in a wide variety of Indian meat and vegetable dishes. Use it sparingly so you don’t overwhelm the dish.Thanks
- Garam masala is not "hot" in the sense that chilies are, but is fairly pungent.Thanks
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Warnings
- Remember there is no "one" garam masala recipe. Recipe for garam masala changes from one dish to another, from one region of India to another, and even from one cook to the next.Thanks
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Things You'll Need
- Chopping board
- Spatula
- Fine metal grater
- Small bowl
- Non-stick frying pan
- Teaspoon
- Spice grinder
- Airtight container
References
- ↑ https://twosleevers.com/home-made-garam-masala-recipe/
- ↑ https://www.popsugar.com/food/How-Grind-Cardamom-30469162
- ↑ https://www.epicurious.com/recipes/food/views/garam-masala-240907
- ↑ https://www.seriouseats.com/2014/05/indian-spices-101-how-to-work-with-dry-spices.html
- ↑ http://www.simplyscratch.com/2016/01/homemade-garam-masala.html
- ↑ https://www.popsugar.com/food/How-Grind-Cardamom-30469162
- ↑ https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/
- ↑ https://www.epicurious.com/recipes/food/views/garam-masala-240907
- ↑ https://www.thekitchn.com/better-flavor-fresher-longer-or-why-you-should-bother-with-whole-spices-184029
About this article
Article Summary
X
To make classic garam masala, roast the garlic, bay leaves, cardamom, peppercorns, cassia bark, and cumin seeds together over low to medium heat for 4 minutes. Be sure to stir or shake the pan every 15-20 seconds to prevent the spices from burning! Next, remove the pan from the heat, add the grated nutmeg, and let the mixture sit for a few minutes to cool. Then, transfer the spices to a grinder and grind for 30 seconds until the mixture becomes a smooth, fine powder. Finally, store the mix in an airtight container and use it within 3-6 months! For tips on creating a slightly sweeter spice mixture, read on!
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