garam masala recipe
Garam masala is a fragrant Indian spice blend that adds depth and warmth to a variety of dishes. This homemade version is fresh and aromatic, perfect for enhancing curries, stews, and grilled meats.
Equipment
- 1 spice grinder
- 1 mortar and pestle
- 1 measuring spoons
- 1 airtight container for storage
Ingredients
- 2 tablespoons whole cumin seeds
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole cloves
- 1 tablespoon green cardamom pods
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, black peppercorns, cloves, and green cardamom pods. Stir frequently for about 2-3 minutes until fragrant, being careful not to burn them.
- Remove the skillet from heat and let the spices cool for a few minutes.
- Once cooled, transfer the spices to a spice grinder or mortar and pestle.
- Add the ground nutmeg and ground cinnamon to the spice mixture.
- Grind everything to a fine powder, ensuring all ingredients are well blended.
- Store the garam masala in an airtight container in a cool, dark place. It will last several months if kept away from light and humidity.
Notes
You can adjust the quantities of each spice according to your taste preferences.
For extra flavor, consider adding dried bay leaves or star anise to the mix during toasting.
Garam masala can be used in various dishes like curries, lentils, soups, or as a seasoning for meats and vegetables.