Garam Masala
This authentic Indian recipe for Garam Masala can be made using either ground or whole spices - or any combination of the two. Use whatever you have on hand - no need to buy whole if you already have ground and vice versa. Ready in about 10 minutes, this Indian seasoning blend is as fragrant as it is flavorful! This Garam Masala spice mix is the basis of many Indian Street foods.
Equipment
- Spice grinder or food processor to grind spices
- skillet to toast spices
- mesh sieve or cheesecloth to sift
Ingredients
The Basic Spices
- 3 tbsp whole black pepper corns [or 2 1/4 tsp ground black pepper]
- 8 tsp whole coriander seeds This is 2 tbsp plus 2 tsp coriander seeds but the recipe card will not allow it to be written this way [or 2 tbsp ground coriander]
- 4 tsp green cardamom pods [or 1 tsp ground cardamom]
- 2 1/2 tsp cumin seeds [ or 1 1/4 tsp ground cumin]
- 1 3-inch whole cinnamon stick [or 1/2 tsp ground cinnamon]
Optional Spices
- 2 bay leaves
- 8 whole cloves
- 2 star anise
- 1/2 tsp ground nutmeg
- 1 tsp fennel seeds
Instructions
- Place whole spices in a dry skillet and toast over medium heat for about 2 to 5 minutes. stirring frequently. The fragrance of the spices will bloom as essential oils are released. Be careful not to scorch the spices as they will become bitter tasting.
- Transfer toasted spices to the bowl of a food processor or spice grinder and allow to cool about 5 minutes before processing.
- Once the spices have cooled, blend them along with any reserved powdered spices. Grind into a fine powder, about 3 minutes.
- It may be necessary to sift the mix of any larger pieces. Do this with some cheesecloth that has been layered or a fine-mesh sieve. This step is optional.
- Store in an air-tight container or glass jar for up to 6 months.