Find my version of an Authentic and easy Garam Masala Recipe that gathers in under 20 minutes and is full of aromatic flavors from Indian whole spices.
I never had spicy food before marriage, but my husband taught me that red chili is not the same as spicy; it is just a part of spicy food. Fast Forward to 17 yrs and here we are- I have learned the best ways to use spices in the kitchen and most Indian dishes are void without the addition of the Authentic Garam Masala.
Everyone has their way of mixing Indian whole spices to make their style of Garam Masala blend. Since I am from North India, my version has more black peppercorns, little black cardamom, and no coriander. Also, we add Garam masala at the end, that is, when the vegetable or curry is done, we add garam masala and Amchur at the last.
While I roasted whole spices for the Chana masala blend and for chaat masala, I skipped that for Garam Masala and kept them in the sun for 20 minutes. Either roasting or showing the sun ensures a long shelf life by eliminating any ounce of moisture.
Enjoy your favorite Indian recipes - Paneer Tikka Masala, Paneer Tikka, Paneer Jalfrezzi, Chana Masala, Saag Paneer by topping them with this amazing homemade garam masala. Trust me, you won't regret Not buying it from the store!
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Ingredients
See the recipe card for the exact measurements of the ingredients.
- Whole Black pepper- Sabut Kali Mirch-This is the most important ingredient and the highest in the ratio of usage.
- Cloves- Laung
- Cinnamon stick- Dalchini
- Mace- 1 flower of outer covering of nutmeg (also called Javitri)
- Green Cardamom and Black Cardamom- Choti and Badi Eliachi
- Cumin Seeds- Jeera
- Bayleaf- Tejpatta
- Powdered Nutmeg- Jaiphal
- Ginger Powder- Saunth
How To Make Garam Masala Powder-Authentic and Easy
Step 1. Gather the spices
Gather the spices on a dry clean plate in direct sunlight. Leave them 20 minutes in high sun to dry completely. This step can be done ahead of time.
Tip
Ensure the spices are fresh and clean.
Step 2. Blend the Spices
Grate the nutmeg, then add it along with ginger powder and the other sun-dried spices into a grinder. Grind into a fine or slightly coarse powder.
Step 3. Store the garam masala
Transfer the ground spice blend into an airtight container. Store it in a cool, dry place, and use it within six months for the best flavor.
Tip
Ensure that the spoons, jars used are sun dry for the best shelf life.
Expert Tips
- Ensure that the spoons, jars used are sun dry for the best shelf life.
- Don't skip the step to keep whole spices in the sun. You can do this a day before and keep the plate covered with a kitchen cloth till grinding step.
- The spices used should be fresh and clean else the garam masala won't last for long.
You May Also Like:
More Indian Recipes:
- Kala Chana Recipe (Black Chickpeas Curry)
- Baingan Bharta Recipe (Eggplant Bharta)
- Makki Ki Roti (Punjabi Maize Flour Flatbread)
- Methi Paratha Recipe
- Methi Matar Malai
- Indian Mango Rice
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Authentic Garam Masala Recipe
Equipment
- 1 Blender
Ingredients
- 1.25 cups whole black peppercorns
- 1 medium cinnamon stick
- 1 piece mace
- 6 piece bayleaf
- 1 tablespoon cumin seeds
- 7-8 piece green cardamom
- 2 piece black cardamom
- 20 piece cloves
- 1 teaspoon ginger powder
- 1 tsp freshly grated nutmeg
Instructions
- Gather the spices on a dry clean plate in direct sunlight. Leave them 20 minutes in high sun to dry completely. This step can be done ahead of time.Ensure the spices are fresh and clean.
- Grate the nutmeg, then add it along with ginger powder and the other sun-dried spices into a grinder. Grind into a fine or slightly coarse powder.Ensure that the spoons, and jars used are sun-dried for the best shelf life.
- Transfer the Ready and aromatic Garam Masala spice blend into an airtight container. Store it in a cool, dry place, and use it within six months for the best flavor.
Notes
- Ensure that the spoons, jars used are sun dry for the best shelf life.
- Don't skip the step to keep whole spices in the sun. You can do this a day before and keep the plate covered with a kitchen cloth till grinding step.
- The spices used should be fresh and clean else the garam masala won't last for long.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tsp | |
| Servings: 30 | |
| Amount per serving | |
| Calories | 15 |
| % Daily Value* | |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.6g | 1% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 0.1g | |
| Protein 0.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 27mg | 2% |
| Iron 2mg | 9% |
| Potassium 65mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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