garam masala recipe | how to make homemade garam masala spice mix powder with a detailed photo and video recipe. a unique and flavoured spice mix powder, prepared with a blend of whole spices. it is one of the essential magic spice powder used in most of the indian recipes to enhance the flavour. every region and part of india has its own unique and custom recipe for this spice mix, but this recipe is inspired by mtr garam masala.
i have always been a huge fan of homemade recipes. the main reason being the flexibility it has to offer in terms of taste and flavour. for instance, if you wish to buy a ready-made garam masala mix from the grocery shop, there are multiple options. initially, i use to buy from the store but was never happy with most of the brands, except mtr brand spice mix (not a promotional post). but unfortunately, i do not get mtr brands spice mix in my place, and hence i thought to decode it from the displayed packet ingredients. i was really surprised with the outcome and hence there was no going back to store-bought. also, the other advantage is no use of preservative chemical while preparing this. this would reduce the shelf life, but you can prepare it frequently and using a fresh spice whenever needed.
furthermore, i would like to add some more tips, suggestions and variations to homemade garam masala spice mix. firstly, as i was explaining earlier, there are myriad ways to prepare this spice mix and none of them is right or wrong. this my variation inspired by mtr brand which is more concentrated in spice heat. secondly, i personally feel i have used minimal set of spice variations. some traditional recipes include many other whole spices, hence if you do not have the set of spices mentioned below in my recipe card, avoid making this. lastly, there is a belief that red chillies or byadgi chillies should be used for winter and fennel for summer while preparing this. however, i have used both as i like the combination of both.
finally, i request you to check my other masala recipes collection with this post of homemade garam masala recipe. it mainly includes my other related recipes like garam masala, chana masala powder, biryani masala, pav bhaji masala, bisi bele bath masala powder, bombay sandwich masala, vangibhath masala powder, sambar powder, pizza sauce, rasam powder. further to these i would also like to mention my other related categories like,
garam masala video recipe:
recipe card for garam masala recipe:
garam masala recipe | how to make homemade garam masala spice mix powder
Ingredients
- ¾ cup coriander seed / dhaniya
- ½ cup cumin / jeera
- 1 tsp caraway / shah jeera
- 2 tbsp pepper / kali mirch
- 3 dried red chilli
- 5 star anise / chakra phool
- 3 inch cinnamon / dalchini
- 2 mace / javitri
- 5 black cardamom
- 2 nutmeg / jaiphal
- 3 tsp cardamom / elachi
- 1 tbsp clove / lavang
- 2 tsp fennel / saunf
- 5 bay leaf / tej patta
- 1 tsp ginger powder
Instructions
- firstly, in a heavy-bottomed pan take ¾ cup coriander seed and roast on low flame.
- roast until the spices turn aromatic. keep aside.
- in the same pan add ½ cup cumin, 1 tsp caraway and roast on low flame.
- roast until it turns aromatic. keep aside.
- further, take 2 tbsp pepper and 3 dried red chilli.
- roast until the chilli turns crisp. keep aside.
- now add 5 star anise, 3 inch cinnamon, 2 mace, 5 black cardamom, 2 nutmeg, 3 tsp cardamom, 1 tbsp clove, 2 tsp fennel and 5 bay leaf.
- roast until all the spices turn aromatic without burning. keep aside.
- cool all the spices and transfer to the mixi.
- also, add 1 tsp ginger powder and blend to a coarse powder.
- finally, garam masala is ready. store in an airtight container and use as required for curries.
Nutrition
how to make garam masala with step by step photo:
- firstly, in a heavy-bottomed pan take ¾ cup coriander seed and roast on low flame.
- roast until the spices turn aromatic. keep aside.
- in the same pan add ½ cup cumin, 1 tsp caraway and roast on low flame.
- roast until it turns aromatic. keep aside.
- further, take 2 tbsp pepper and 3 dried red chilli.
- roast until the chilli turns crisp. keep aside.
- now add 5 star anise, 3 inch cinnamon, 2 mace, 5 black cardamom, 2 nutmeg, 3 tsp cardamom, 1 tbsp clove, 2 tsp fennel and 5 bay leaf.
- roast until all the spices turn aromatic without burning. keep aside.
- cool all the spices and transfer to the mixi.
- also, add 1 tsp ginger powder and blend to a coarse powder.
- finally, garam masala is ready. store in an airtight container and use as required for curries.
notes:
- firstly, make sure to roast on low flame until all the spices turn aromatic.
- also, roast all the spices separately, else there are high chances for it to burn.
- additionally, you can increase or decrease the spices depending on the flavour of your choice.
- finally, garam masala recipe stays good for months when prepared with fresh spices and roasted well.