Homemade Garam Masala

Procedure to make garam masala step by step

Introduction

Garam Masala is a versatile spice blend that is a staple in Indian kitchens. Made by roasting and grinding various aromatic spices, this flavorful blend is used to enhance a variety of dishes, from curries to rice. The composition of garam masala can vary based on regional and personal preferences. In this recipe, we’ll guide you through the process of making your own homemade garam masala, allowing you to customize it to suit your taste. The freshness of homemade garam masala makes a significant difference in your cooking, giving your dishes a rich and robust flavor.

Preparation time: 30 minutes
Shelf life: Approximately 60 days
1 bowl measuring: 250 ml
Used medium flame

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Sun-Drying the Spices
• Step 2: Roasting Coriander Seeds
• Step 3: Roasting Other Spices
• Step 4: Adding Cumin Seeds
• Step 5: Grinding the Spices
• Conclusion

Ingredients

Coriander Seeds: 1 bowl

Cloves: 2 tbsp

Ceylon Cinnamon: 9 pieces (approximately 2 or 3 inches)

Cardamom: 15-20

Red Chillies: Few

Black Pepper: 1 tbsp

Cumin seeds: 1 tbsp

Procedure

Step 1: Sun-Drying the Spices

Dry all the spices in sunlight for 2 to 3 hours, preferably in hot sun if possible. This step ensures that the spices are free from moisture, allowing them to roast evenly and release their full flavor.

Step 2: Roasting Coriander Seeds

In a pan on medium flame, dry roast the coriander seeds for 2 minutes until they release a pleasant aroma. Stir continuously to prevent burning.

Step 3: Roasting Other Spices

Next, roast the remaining spices (except cumin seeds) for about 1 minute. Be careful to keep stirring as some spices, like cloves and cinnamon, can burn quickly.

Step 4: Adding Cumin Seeds

Once the other spices have been roasted, add the cumin seeds to the pan and roast for an additional 30 seconds. Cumin seeds burn easily, so make sure to roast them separately at the end.

Step 5: Grinding the Spices

Allow the roasted spices to cool completely. Then, grind the spices into a fine powder using a spice grinder or blender. At this stage, you may also add 1/2 tsp of salt to extend the shelf life of the garam masala. If you plan to use the masala within 10 days, you can skip the salt.

Conclusion

Your homemade garam masala is now ready! Store it in an airtight container to retain its freshness for up to 60 days. This freshly prepared garam masala will elevate the flavors of any dish it is added to, including classic recipes like Classic Prawns Curry, Broad Beans Fried Rice, and Special Chicken Biryani. With this spice blend ready at home, you can easily add a warm, fragrant kick to both vegetarian and non-vegetarian dishes.