This is a step-by-step guide on how to make homemade Garam Masala. This fresh blend of whole, ground, raw and toasted seeds, and spices adds something special to any dish in just minutes.
David and I have fallen in love with Indian cuisine. Garam masala is a key ingredient in many Indian dishes we love, including some tandoori lamb chops that I will be sharing with you soon.
This spice blend is easy to make and healthy for you, made up of simple pantry ingredients. If you love Indian cuisine or want to try something different and new, this is a spice blend you will want to try!
What is Garam Masala?
In Hindi, the term “garam” translates to hot, and “masala” means spice mix. So, loosely translated, garam masala means warm spice mix. Historically, this Indian spice blend is added to dishes to offset the cold winter because of its warming qualities.
What is the Difference Between Indian Masala and Garam Masala?
Garam Masala should not be confused with Indian masala, a wet base in Indian cuisine made of a mix of onion, tomatoes, ginger, and garlic.
How Is It Different from Curry?
The major difference between Garam Masala and curry is that while both spice blends add warmth, curry uses turmeric to add a yellow hue to dishes.
What Spices are in Garam Masala?
The ingredients of this authentic Indian spice can vary from region and the cook. For example, the northern portions of India usually have less heat than the southern portions, which are hotter.
As a general rule, spice blends contain four basic ingredients: Savory, Fragrance (Spices & Herbs), Sweet, and Heat.
Spices Used:
- SAVORY: Cumin and Coriander
- FRAGRANCE: Cardamom and nutmeg
- SWEET: Cinnamon and Cloves
- HEAT: Black pepper and cayenne pepper
The exact amounts for each spice are in the recipe card at the end of this post. Regardless of what this and any recipe calls for, you can adjust it to suit your own taste.
What Does It Taste Like?
Garam masala is a complex medley of spices that can add a zing as well as medicinal properties. This fragrant blend of spices tastes both warm w/ sweet things of spice. However, it is not overwhelmingly hot, especially if you leave out the cayenne pepper.
Useful Equipment
- Whisk
- Spice Grinder or Coffee Grinder
- Mortar and Pestle
- Funnel
- Spice Jar
How to Make Garam Masala
- Whisk together all of the spices together inside a bowl.
- Transfer the mixed spices to a mortar and pestle or spice grinder and grind to wake up and infuse the flavors of the spices together.
- Funnel the garam masala into an airtight container, and store it in a cool, dry place for up to 6 months.
Tips for Making this Spice Blend
- Buying whole spices will produce the most flavor, but as long as your existing spices are fairly new,
- Grinding spices will wake them up.
- Spices start to lose their intensity as soon as you grind them up. To really boost flavor and fragrance before each use, lightly toast the amount needed for your recipe.
- Add more heat with cayenne pepper, to taste.
How to Toast Whole Spices
- Place a dry stainless steel saute pan over medium heat.
- Sprinkle the spices in an even layer across the bottom of the pan.
- To ensure the spices toast evenly, gently shake the pan.
- The spices are ready when they start to release their aroma, wiggle or make noise.
- Dry spices can burn easily, so transfer the spices into a bowl as soon as they are ready.
- Allow the toasted spices to cool before using.
What’s Garam Masala Used For?
This spice blend is used to season everything from meat to vegetables. It’s excellent sprinkled into rice, sweet potatoes, and even butternut squash. It’s great on meat, in curries, stews, and lentils.
Learn more about spice blends HERE.
You will love this spice and will be able to use it often. What will you use it for?
Garam Masala
Useful Equipment:
Ingredients
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoons ground black pepper fresh
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg fresh
- cayenne pepper OPTIONAL for more heat!
Instructions
- Mix all the spices inside a bowl. Transfer the mixed spices to a mortar and pestle and grind to wake up and infuse the flavor. Pour the garam masala into an airtight container, and store it in a cool, dry place.
Notes
How to Toast Whole Spices
- Place a dry stainless steel saute pan over medium heat.
- Sprinkle the spices in an even layer across the bottom of the pan.
- To ensure the spices toast evenly, gently shake the pan.
- The spices are toasted when they start to release their aroma, wiggle or make noise.
- Dry spices can burn easily, so transfer the spices into a bowl as soon as they are done.
- Allow the toasted spices to cool before using.
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