Homemade Garam Masala recipe made by blending twelve warm spices, to give a fresh, unique, strong and authentic flavor that will hook you forever. Making this at home using organic spices, gives you assurance that your homemade Garam Masala is free of any adulterants and you can add it freely to all your recipes, chaats or drinks.
Adding Homemade Garam Masala to your Recipes
Garam Masala is spice is usually added towards the end of recipe, when the dish is almost ready or when it is served. This spice may also be used to enhance the flavors of mocktail, cocktail, teas, coffees, smoothies and also baked items. Possibilities are endless! It enhances the taste of your dish or drink to the next level. Hence, Garam Masala is claiming its spot in the pantries around the world.
Homemade Garam Masala may also be used to enhance the flavors of mocktail, cocktail, teas, coffees, smoothies and also baked items. Possibilities are endless!
Health Benefits of Homemade Garam Masala
Garam Masala (Warm Spices) is a blend of warm spices commonly used in Indian sub-continent to enhance the flavor of any dish. It is an effective immunity builder and pain killer. Additionally, it slows the aging process and increases the body’s ability to absorb proteins, vitamins & mineral in food we eat. Lastly, it also reduces heart burns, bloating and relives gas.
Why make your own Garam Masala?
You can buy garam masala in most high-end grocery stores or international grocery stores, however tends to lose it flavors, fragrance and strength after a few days. Hence, it tastes best when made from whole spices fresh at home. This also helps make sure that it is free of any adulterants or additives. You can make it and store it for few weeks if you’d like. This will give you quality assurance and better taste. When you compare the home and market blends, the difference in quality is clearly visible. Most recipes on this website use this spice.
You’ll be Hooked to this Garam Masala Recipe
Depending on the regional and cultural preference, the flavor and texture of garam masala may vary from one house hold to another. However, after trying this recipe garam masala flavor, you’ll be hooked. One unique difference is that, this recipe does not use coriander seeds which gives this spice blend a strong flavor.
Garam Masala Recipe Ingredients:
Twelve warm spices that are used for making this Garam Masala Recipe are:
- Cloves (Laung) – 25 gms
- Black cardamon (Badi illaichi) – 25 gms
- Green cardamoms (Choti illaichi) – 10 gms
- Black peppercorns (Kaali mirch)– 25 gms
- Bay leaves (Tej patta) – 10 gms
- Cinnamon (Dal chinni) – 12 gms
- Mace (Javitri) – 5 gms
- Dry ginger (Saunth) – 12 gms
- Nutmeg (Jaiphal) – 2 pieces
- Star anise (Chakra phool) – 5 gms
- Cumin seeds (Jeera) – 25 gms
- Black cumin seeds (Shahi jeera) – 10 gms
Please click on any of the ingredients above to view the suggested buying options.
Garam Masala Recipe Method:
- Check all the raw spices to make sure that there are no foreign material (chaffs & husks) in the spices.
- Next step is to dry the spices. If you live in a warm climate place with lot of sunlight, then you can leave the spices out in the sun for a day. Alternatively preheat the oven to 200oF. Once it reaches the temperature switch it off. Then spread all the ingredients on a baking sheet and place it inside the oven until all the spices are warm.
- Crush big pieces of spices in a mortar and pestle before grinding. This is to make sure that large and hard spices do not damage the grinder jar.
- Put all the spices in a dry grinder jar and grind till you get a fine powder. I used Vitamix mixer with dry grains jar.
- Sieve the ground mixture to separate out the coarse pieces.
- Do not discard the coarse pieces, just reground them or use them in curries that take whole spices.
- Your garam masala is ready. Store in an air-tight container in cool and dry place.
If you don’t have any of the equipment used in making the above recipe, please click on the equipment link in ‘Method’ for suggested buying options.
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Recipes in which this Homemade Garam Masala is used to enhance flavors:
Homemade Garam Masala recipe made by blending twelve warm spices, to give a fresh, unique, strong and authentic flavor that will hook you forever. Making this at home using organic spices, gives you assurance that your homemade Garam Masala is free of any adulterants and you can add it freely to all your recipes, chaats or drinks.
- 25 grams Cloves Laung
- 25 grams Black cardamom Badi illaichi
- 10 grams Green cardamom Choti illaichi
- 25 grams Black peppercorns Kaali mirch
- 10 grams Bay leaves Tej patta
- 12 grams Cinnamon powder Dal chinni
- 5 grams Mace Javitri
- 12 grams Dry ginger Saunth
- 2 pieces Nutmeg Jaiphal
- 5 grams Star anise Chakra phool
- 25 grams Cumin seeds Jeera
- 10 grams Black cumin seeds Shahi jeera
-
Check all the raw spices to make sure that there are no foreign material (chaffs & husks) in the spices.
-
Next step is to dry the spices. If you live in a warm climate place with lot of sunlight, then you can leave the spices out in the sun for a day. Alternatively preheat the oven to 200oF. Once it reaches the temperature switch it off. Then spread all the ingredients on a baking sheet and place it inside the oven until all the spices are warm.
-
Crush big pieces of spices in a mortar and pestle before grinding. This is to make sure that large and hard spices do not damage the grinder jar.
-
Put all the spices in a dry grinder jar and grind till you get a fine powder. I used Vitamix mixer with dry grains jar.
-
Sieve the ground mixture to separate out the coarse pieces.
-
Do not discard the coarse pieces, just reground them or use them in curries that take whole spices.
-
Your garam masala is ready. Store in an air-tight container in cool and dry place.
Visitor Rating: 5 Stars
Nutmeg 2 pieces means two whole nutmegs or just two small pieces. Please clarify. Thank you
It means two whole nutmegs.
Thank you for reaching out to me for the clarification.
Rupali Agarwal
Hi! Do you take the skin off the black & green cardamom or grind with the skin on?
No, you don’t take skin off. Grind everything together and then sieve it at the end.