Homemade Garam Masala Recipe

wellhealthorganic.com Garam Masala: Crafting your own garam masala at home results in a fragrant, intense, and flavorful spice blend, essential for seasoning and enhancing Indian cuisine. Here's a careful recipe to create this aromatic mixture:

Garam Masala

Preparation Time: 15 minutes

Total Time: 15 minutes

Cuisine: Indian, North Indian

Course: Condiment

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Ingredients:

• ½ cup cumin seeds (about 63 grams)
• ¼ cup coriander seeds (dhania) (about 18 grams)
• ¼ cup fennel seeds (saunf) (about 24 grams)
• 2 tablespoons caraway seeds (shahi jeera) (about 9 grams)
• 2 tablespoons mace (javitri) (about 8 grams)
• 10 cinnamon sticks (dalchini), each about 2 to 3 inches (about 7 grams)
• 2 tablespoons cloves (lavang) (about 12 grams)
• 20 green cardamoms (about 4 grams)
• 6 black cardamoms (about 4 grams)
• 1 nutmeg (jaiphal)
• 10 tej patta (Indian bay leaf) (about 2 grams)
• 2 tablespoons dry ginger powder (ground ginger) (saunth), optional
• 2 tablespoons black pepper (about 20 grams)
• 3 tablespoons dried rose petals, optional

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Instructions:

1. Begin by inspecting each whole spice for any impurities such as stones, chaff, or mold. Discard any contaminated spices.
2. Place the whole spices on a plate or tray and sun-dry them for 2 to 3 days. Alternatively, lightly roast the spices in a frying pan, except for dry ginger powder and rose petals.
3. While sun-drying, cover the spices with a wire-meshed lid or a muslin cloth to prevent dust from settling on them. Bring the plate indoors at night.
4. Once dried, the spices should be free from moisture and slightly crisp.
5. Coarsely crush the nutmeg using a mortar and pestle.
6. Transfer all the whole spices to a dry grinder or coffee grinder. Break the cinnamon and tej patta before adding. Add ginger powder, excluding it if you plan to roast the spices.
7. Grind the spices into a smooth powder, working in 1 or 2 batches. If using rose petals, add them during grinding.
8. Optionally, sift the powder to remove any coarse bits.
9. Allow the powder to cool before transferring it to a clean glass jar. Seal tightly and store in a cool, dry place, or in the fridge/freezer. This recipe yields approximately 190 grams of garam masala.

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Notes:

• The provided nutritional information is for 1 teaspoon of Garam Masala.