Garam Masala Recipe
The origins of garam masala can be traced back to ancient India, where it was believed that warming spices could balance the body’s temperature, especially during the colder months.
Equipment
- A dry skillet or pan
- Spice grinder or mortar and pestle
- Airtight container for storage
Ingredients
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cardamom pods
- 1 cinnamon stick (about 2 inches)
- 1 teaspoon whole cloves
- 1 teaspoon fennel seeds (optional)
- 1 teaspoon ground nutmeg (optional)
Instructions
- Toast the SpicesIn a dry skillet, add the cumin seeds, coriander seeds, black peppercorns, cardamom pods, cinnamon stick, cloves, and fennel seeds (if using).
- Toast the spices over medium heat for about 3-5 minutes, stirring occasionally to prevent burning. You’ll know the spices are ready when they release a fragrant aroma and turn slightly darker in color.
- Cool the SpicesOnce the spices are toasted, remove them from the heat and transfer them to a plate or bowl. Let them cool for a few minutes before grinding.
- This will prevent the grinder or mortar from heating up and ensure the flavors stay intact.
- Grind the SpicesOnce the spices have cooled, place them in a spice grinder or use a mortar and pestle to grind them into a fine powder.
- Depending on your grinder, this could take a minute or two. If you prefer a coarser texture, grind for a shorter time.
- Add Nutmeg (Optional)After grinding the toasted spices, you can add ground nutmeg to the mixture if desired. Nutmeg adds a warm, sweet note to the garam masala, but it’s entirely optional.
- Store in an Airtight ContainerOnce your garam masala is ground to your desired consistency, transfer it to an airtight container. It’s best to store the spice blend in a cool, dry place away from sunlight to preserve its flavor.
- The garam masala will stay fresh for up to 3 months, though the aroma may fade slightly over time.