GARAM MASALA - Homemade

Name: GARAM MASALA - Homemade
Total time: 1800 s
Yield: 1 small jar
Cuisine: Indian
Ingredients: 200 gram Cumin seeds (jeera); 60 gram Coriander seeds (dhaniya); 40 gram Black pepper corn; 50 gram green cardamom; 20 gram cloves; 20 gram cinnamon; 20 gram mace (javintri); 2 nutmeg (jaifal); 15 gram bay leaves

Deepa Rupani @dollopsbydipa

અમદાવાદ

Garam Masala is one of the most essential and aromatic spice blends in Indian cuisine. From everyday sabzis and dals to rich curries, pulao, biryani and festive dishes, a pinch of this fragrant masala can transform an ordinary recipe into something truly special! While ready-made Garam Masala is easily available in the market, nothing compares to the freshness and aroma of homemade Garam Masala. Preparing it at home allows us to choose good-quality whole spices, roast them gently to release their natural fragrance and grind them fresh. It also gives us control over the ingredients, without needing to add artificial colours, fillers or unnecessary additives.
This homemade version is simple to prepare and brings the authentic aroma of freshly roasted spices straight to your kitchen. Keep a small jar handy and elevate your everyday Indian cooking with just a pinch!
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#week29
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Deepa Rupani @dollopsbydipa

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Ingredients

30 minutes

1 small jar

200 gramCumin seeds (jeera)
60 gramCoriander seeds (dhaniya)
40 gramBlack pepper corn
50 gramgreen cardamom
20 gramcloves
20 gramcinnamon
20 grammace (javintri)
2nutmeg (jaifal)
15 grambay leaves

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Steps

30 minutes

1

Heat a heavy-bottomed pan on low flame. Add cumin seeds, coriander seeds, black peppercorns, cloves and mace. Dry roast, stirring continuously, until the spices become fragrant. Take care not to burn them, as this can make the masala bitter.
2

Add the bay leaf, cinnamon sticks and cardamom. Continue roasting on low flame for a little while, stirring so the spices heat evenly and release their wonderful aroma.
3

Turn off the flame and transfer the roasted spices to a plate. Let them cool completely before grinding. This helps preserve their aroma and prevents condensation from forming in the storage jar.
4

Transfer the cooled spices to a grinder. Add nutmeg and grind everything into a fine powder.
5

Pass the ground masala through a fine sieve for a smooth, uniform texture. Grind any coarse particles again if needed. Transfer the finished Garam Masala to a clean, completely dry, airtight jar.
6

Your fragrant homemade Garam Masala is ready to add warmth and flavour to your favourite Indian dishes!