Garam Masala | My Mom’s Recipe

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

Cook Time3

Cooling time5

Course: Spice Blend

Cuisine: Indian

Servings: oz

Calories: 82kcal

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.

Nutrition