Homemade Garam Masala Recipe
This homemade garam masala recipe is fragrant, warming, flavorful, and easy to make with whole spices, toasted and ground.
Servings: 6 Tablespoons
Calories: 36kcal
Ingredients
- 4 tablespoons coriander seeds
- 4 tablespoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seeds
- 2 whole star anise
- 8 whole cloves
- 1 medium cinnamon stick
- ½ teaspoon ground nutmeg
- 2 medium dry curry leaves or 1 large bay leaf
Instructions
- Add all the ingredients to a heavy bottom frying pan or skillet and toast the spices for 1-2 minutes over medium heat. Stir them constantly and once the spices start to become fragrant and the seeds slightly brown, remove them from the heat.
- Immediately transfer the spices to a small bowl or spice grinder to stop the cooking process.
- Use a spice grinder or a clean coffee grinder to break down the spices into fine powder.
- Keep garam masala in an airtight container or jar in a dry, dark place until you are ready to use it. It keeps fresh for months or years, depending on the freshness of the individual spices.
Video
Notes
- Consult the chart in the post for whole spice-to-ground equivalents.
- You can freeze garam masala for years to keep it fresher for longer.
- Store spices and dried herbs away from the stove or Instant Pot, as heat or steam reduces their potency and flavor.
Nutrition
Calories: 36kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 12mg | Potassium: 154mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 4mg