Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe.
This mix will be good for a few months.
This recipe will make about 5oz of Garam Masala
- 1/3 cup cumin seeds (jeera), 40 gram
- 2-1/2 tablespoons black pepper (kale mirch), 20 gram
- 1/4 cup whole black cardamom (kali ilachi), 20 gram
- 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
- 1 cup packed bay leaves (tajpat), 20 gram
- 1/4 cup cloves (long), 20 gram
- 2 teaspoons mace powder (javantri), 8 gram
- 2 teaspoons nutmeg powder (jaiphal), 8 gram
Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.