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5 from 1 vote

Garam Masala | My Mom’s Recipe

Garam masala is the potent, piquant spice blend that is very characteristic of every North Indian savory dish. Ten minutes and a perfect blend of therapeutic and aromatic spices that can take any dish from blah to fab is ready for you.
Prep Time2 minutes
Cook Time3 minutes
Cooling time5 minutes
Course: Spice Blend
Cuisine: Indian
Servings: 8 oz
Author: Vaishali

Equipment

  • Spice Grinder

Ingredients

  • 100 g Cumin seeds scant 1 cup
  • 50 g Black peppercorns scant ½ cup
  • 5-6 Black cardamom
  • 1 tablespoon Cloves
  • 10-12 Green cardamoms
  • 3 bay leaves
  • 3 cinnamon sticks
  • 3-4 Star anise
  • 3-4 pieces Mace

Instructions

  • Set a heavy bottomed pan on medium high heat.
  • Add all the spices to the pan one by one and toast until fragrant, about 3 minutes.
  • Let cool slightly.
  • Transfer the cooled whole spices to a spice/coffee grinder and grind to a fine powder. Depending on the size of your grinder you might have to do this in batches.
  • Store in an airtight container in your spice cabinet. If you have some extra, you can store it in the freezer to retain freshness.

Notes

If you cannot find all the spices, you can use just five that are given in the write-up.
I peeled the black cardamom after toasting. Its shell is very fibrous and small spice grinders cannot grind it to a fine powder. So peel the pods and use just the seeds.