Garam Masala (Homemade Indian Spice Blend)
This traditional homemade garam masala is made with whole spices (ground spice equivalents included) that are gently toasted and freshly ground for a warm, aromatic, and deeply flavorful Indian spice blend.
Servings: 7 Tablespoons
Calories: 31kcal
Ingredients
- 4 tablespoons coriander seeds 2 tablespoons ground
- 4 tablespoons cumin seeds 3 tablespoons ground
- 1 teaspoon fennel seeds ¾ teaspoon ground
- 1 teaspoon black peppercorns 1 teaspoon ground
- 1 teaspoon cardamom seeds 10-12 cardamom pods, ½ teaspoon ground (see note 1)
- 2 whole star anise 1 teaspoon anise seeds, 1 teaspoon ground
- 8 whole cloves 2 teaspoons ground
- 1 medium cinnamon stick 3-inch stick, 1 teaspoon ground
- ½ teaspoon ground nutmeg
- 2 medium dry curry leaves or 1 large bay leaf
Instructions
- Add all the whole spices to a heavy-bottomed frying pan or skillet. Toast the spices over medium-high heat, stirring them constantly, for about a minute. When 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 the spices into a fine powder. Add the nutmeg or any ground spices you’re using as substitutes for whole spices. Give the spice grinder another twirl to mix.
- Keep garam masala in a dry, 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
- If using cardamom pods, you can either break them and remove the seeds for the freshest flavor or toast and grind whole pods.
- Ensure that your spices, spice grinder, and storage container are perfectly dry. Moisture can cause clumping and solidifying of the spice blends and sometimes mold.
- Store spices and dried herbs away from direct sunlight and steamy heat sources like the stove, Instant Pot, or rice steamer.
- I don’t recommend freezing ground spices because they can easily absorb moisture, and dry spices have a long shelf life. You’re better off making half a batch of a spice blend if you don’t think you’ll use it within a year.
Nutrition
Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 10mg | Potassium: 132mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 3mg