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Didi's Garam Masala

Garam masala can be translated as a warming blend of spices and that also sums up their role in Indian cooking. Garam masala can be used instead of using whole spices or using a variety of spices. Since it is made with a large number of spices, it tends to be concentrated in flavor and hence just a small amount does the trick.
Prep Time30 minutes
Cook Time15 minutes
Course: Masala
Cuisine: Indian
Keyword: bay leaves, black pepper, cardamom, cinnamon, cloves, cumin, garam masala, masala, nutmeg, spices
Servings: 150 grams
Author: Madhavi

Equipment

  • Coffee or nut grinder

Instructions

Measure the following whole spices on a weighing scale:

  • 50 g cumin seeds
    50 g black cardamom
    25 g whole black pepper
    10 g whole cloves
    5 g cinnamon sticks
    4 bay leaves
    1 mace flower
    1 tsp nutmeg, ground
  • Slow roast each spice individually on a low flame in a pan or kadhai for a few seconds until lightly warmed, set aside.
  • Once all the spices are dry roasted, allow them to cool completely, then grind in a nut grinder or the dry masala attachment of your food processor.
  • Grind a couple of handfuls at a time, pour into a bowl until all the spices are ground.
  • Mix the ground masala with a spoon and grind it again in the blender.
  • Grind the spices 3 times to ensure that the masala is really fine and blended well together.
  • Fill in small glass jars for storage.
    Masalas do not need to be refrigerated and last easily for a year in your kitchen cabinet.
  • Use as needed.