Garam Masala Recipe – One Of The Best Indian Spice Mix

Garam Masala Recipe - One Of The Best Indian Spice Mix

Ratings 5/5

Preparation Time – 10 to 12 minutes

A very common ingredient found in every Indian household happens to be Garam Masala. Without this aromatic and rich Indian spice mix, all your meals would be incomplete! Whether you are making a flavourful curry or a tangy pickle, a bit of Garam Masala can truly take your dish to the next level. Thus, on popular demand, here is one of the most authentic and traditional recipes of garam masala.

Invention Of Garam Masala

  • Origin – The very roots of Garam Masala lie in South Asia. Flipping through the pages of history, Garam Masala was first used in the Mongol Empire! The history of this versatile Indian spice mix dates back to the 13th century.
  • Inspiration – Garam masala literally means “hot spice”. As per the information gathered by us, garam masala was mainly invented to add a generous touch of warmth to food! Many sources say that to combat the extremely cold weather conditions of North India, the people of India started putting garam masala in various dishes.
  • Popularity – The use of Garam Masala is quite common in India, Pakistan, Nepal, Bangladesh and Sri Lanka! Even in Caribbean cuisine, many mouth-watering curries and stews are prepared with garam masala. You will be highly surprised to know this but according to Ayurveda, garam masala can increase an individual’s metabolism rate and also raise body temperature.

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Garam Masala Ingredients

  • 1 small cup of coriander seeds
  • 3 tsp of white cumin seeds
  • 1 tsp of black cumin seeds
  • 2-3 black cardamom
  • 2 tbsp of black peppercorns
  • 1 cinnamon stick, 2-inch long
  • 8 green cardamom
  • 8 cloves
  • ½ Nutmeg, small-sized
  • 1 star anise
  • 2 mace
  • 2 bay leaves, medium-sized
  • ½ tsp of salt

Garam Masala Recipe – Learn It Step-By-Step

Step 1

There are three particular levels of a perfect garam masala recipe. Firstly, we will start by prepping for the main body of our garam masala. The very base of this popular Indian spice mix depends on coriander and cumin seeds.

Step 2

On a pan, put the measured quantity of coriander seeds and dry roast it for a few minutes on low flame. Sauté for a while until your coriander seeds are 70 to 80 percent cooked. Once you have roasted the coriander seeds, switch off the heat, keep this aside and move ahead to the next step.

Step 3

Heat up the pan again and this time add black and white cumin seeds in it. Remember to take the correct ratio of the ingredients used. Sauté it on low flame for a few minutes and once it is 70 percent cooked, turn off the heat and keep this aside.

Step 4

For the next step, let’s move ahead to the second and third levels of this recipe. In the same pan, add the measured quantity of black cardamom, black peppercorns, cinnamon stick, green cardamom, cloves, star anise, mace, nutmeg, bay leaves and some salt. Roast these spices for a few minutes on low flame.

Step 5

Since the winter season is around the corner, we have used a bit of nutmeg here. To add a bit of color, if you want you can also add one piece of dry red chilli in the pan. Remember to remove the seeds from the dry red chili before adding it to the pan. Just like we have roasted the coriander and cumin seeds, here as well, do not cook all the spices to 100 percent.

Step 6

Once you have roasted these spices, switch off the heat and keep them aside. Always remember to cool down the roasted spices before putting them in a blending jar. This will ensure that the essential oils present in these spices remain intact.

Step 7

Now, once everything has come down to room temperature, transfer all the roasted spices from coriander seeds to bay leaves in a blending jar. Blend it until you get a fine garam masala powder. A quick tip here would be to not blend the spices for a long period of time.

Nutritional Value (Per 5 grams)

  • Calories – 16 kcal
  • Fat – 0.6 grams
  • Carbohydrates – 1.8 grams
  • Protein – 0.7 grams
  • Sodium – 2.8 milligrams
  • Dietary fiber – 0.8 grams

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