DIY Garam Masala Recipe

Name: Garam Masala
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 12
Ingredients: 1/4 cup coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon black peppercorns; 1 1/2 teaspoons black cumin seeds (shahjeera); 3/4 teaspoon cloves; 3/4 teaspoon cinnamon , two 1-inch sticks; 3/4 teaspoon crushed bay leaves; 3/4 teaspoon badi elaichi ( black cardamom ), 3 to 4 large pods; 1 1/2 teaspoon dried ginger

Prep: 10 mins

Cook: 4 mins

Total: 14 mins

Servings: 12 servings

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The ubiquitous "curry powder" that most people associate with Indian food is actually not Indian at all. It is, in fact, a western version of garam masala. This easy-to-make spice blend is the heart of most Indian dishes. A combination of different whole spices, it probably has as many recipe variations as there are families in India. The word garam means warm in Hindi while masala means spice mix, making garam masala a warming spice mix.

Different regions of India have different versions of garam masala. Some are made without dry roasting the ingredients while others are made after dry roasting, cooling the ingredients and then grinding them into a powder. Some recipes contain additional ingredients that others don't. Once you get a feel for the taste it gives your cooking, experiment and alter your garam masala recipe to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the time, make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Garam Masala - The Magic Spice — The Spruce / Qi Ai

1/4 cup coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 1/2 teaspoons cumin seeds, or shahjeera
3/4 teaspoon cloves
2 (1-inch) cinnamon sticks
3/4 teaspoon crushed bay leaves
3 to 4 large pods badi elaichi, or black cardamom
1 1/2 teaspoons dried ginger

Gather the ingredients.

The Spruce / Qi Ai
Heat a heavy skillet over medium heat and gently roast the coriander seeds, cumin seeds, black peppercorns, black cumin, cloves, cinnamon, and crushed bay leaves, until they turn a few shades darker. Stir the spices occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. The roasting activates the essential oils in the spices, making them more potent and flavorful. When they are ready, the spices will be very slightly darker and aromatic.

The Spruce / Qi Ai
Turn off the heat and allow them to cool completely on a plate. Remove the badi elaichi seeds from their skins and mix them with all the other roasted spices. Add the dry ginger.

The Spruce / Qi Ai
Grind them all together into a fine powder in a clean, dry coffee grinder.

The Spruce / Qi Ai
Store in an airtight container in a cool, dark place.

The Spruce / Qi Ai

Chana Masala

Nutrition Facts (per serving)
10	Calories
1g	Fat
2g	Carbs
0g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	10
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein 0g
Vitamin C 0mg	2%
Calcium 24mg	2%
Iron 1mg	5%
Potassium 46mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.