Classic Indian Garam Masala is the heart of countless beloved Indian dishes, adding warmth, depth, and an irresistible aroma. This fragrant spice blend, whose name translates to “hot spices,” is less about fiery heat and more about creating a complex, layered flavor. Perfectly balanced with coriander, cumin, cardamom, cinnamon, cloves, and more, it elevates curries, vegetables, meats, and even rice dishes into something truly memorable.
Though every region—and even every household—has its own version, the essence of Garam Masala remains the same: a harmony of spices toasted to awaken their oils, then ground to a fine, fragrant powder. Traditionally, this blend is added toward the end of cooking to preserve its brightness and aroma.
With roots stretching back centuries, Garam Masala has traveled the world, finding a place in kitchens far beyond India. Whether you’re simmering a rich curry, roasting vegetables, or stirring up a pot of lentils, this homemade blend guarantees fresh, authentic flavor every time.
Recipe Yield: About ½ cup
INGREDIENTS
3 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp fennel seeds
2 tsp whole cloves
3–4 small cinnamon sticks (about 3″ each)
2 tsp ground nutmeg
2 dried bay leaves
INSTRUCTIONS
1. Toast the spices: Place coriander, cumin, cardamom, peppercorns, fennel, cloves, cinnamon, and bay leaves in a dry skillet. Heat over medium, stirring often, until fragrant—about 3–4 minutes.
2. Cool completely: Transfer the toasted spices to a plate and let them cool fully to prevent clumping when grinding.
3. Grind to a fine powder: Using a spice grinder or high-powered blender, grind the cooled spices until very fine.
4. Add nutmeg: Stir in the ground nutmeg to preserve its aroma.
5. Store properly: Transfer the Garam Masala to an airtight glass jar. Store in a cool, dark place for up to 6 months for peak flavor.
Helpful Tips to Perfect This Recipe
- Toast Gently for Depth: Slow, even toasting enhances warmth without burning, ensuring a richer, balanced Garam Masala.
- Grind in Batches: If using a small spice grinder, process in batches to avoid uneven texture.
- Use Whole Spices When Possible: Freshly ground whole spices create a far more vibrant and aromatic blend than pre-ground versions.
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