Garam masala is widely used in South Asian countries, particularly Pakistan, India, Bangladesh, and Nepal. Garam masala enhances the taste and aroma of various dishes, including curries, lentils, rice dishes, vegetables, and meats. It's added towards the end of the cooking process or used as a garnish to preserve its aromatic qualities. You can adjust the ingredients to suit your taste preferences.
Garam masala Ingredients
| Ingredient | Quantity |
|---|---|
| whole green cardamom pods | 5 |
| whole cumin seeds | 5 tablespoons |
| whole cloves | 1 tablespoons |
| whole black pepper | 1 tablespoons |
| cinnamon sticks | 2 (about 2 inches long) |
| Bay leaf | 3 small |
| Ground nutmeg | 1/2 teaspoon |
| Mace | 3 strands |
| Star anise | 2 |
| Black cardamom | 3 (only seeds) |
Directions
Dry roast the spices
Step 1: Heat a frying pan over medium-low heat. Add cumin seeds, cardamom pods, cloves, black pepper, cinnamon sticks, Star anise, and bay leaves to the pan. Toast the spices, stirring frequently, for 2-3 minutes or until fragrant. Be careful not to burn them, but release their aromas.
Step 2: Transfer the toasted spices to a plate or bowl and let them cool completely.
Step 3: Grind the spices in a spice grinder once the spices have cooled. Lastly, add ground nutmeg and mace. Grind the spices into a fine powder. You may need to grind them in batches if your grinder is small. Transfer the ground garam masala to an airtight container, like a glass jar with a tight-fitting lid.
Step 4: Store the garam masala in a cool, dark place. It will retain its flavor for several months, but for the freshest taste, eat it within a few weeks of making it. You can adjust the proportions. Enjoy experimenting with this homemade spice blend in your cooking.
Tips to make garam masala
- Whenever possible, use whole spices rather than pre-ground ones. Whole spices retain their flavor and aroma longer.
- Make sure your spices are fresh. Check the expiration dates and consider buying whole spices and grinding them before use.
- In the process of toasting the spices, you must use a dry pan. It enhances the flavor of the spices by bringing out the essential oils. Be careful not to burn them.
- Let the toasted spices cool completely before grinding them.
- Invest in a dedicated spice grinder for grinding your spices.
- While garam masala typically contains spices like cumin, cardamom, cloves, black pepper, cinnamon, and bay leaf, you can adjust the proportions to your taste.
- Store your homemade garam masala in an airtight container in a cool, dark place. In this way, its freshness and flavor are preserved longer.
- Feel free to experiment with different spice combinations and ratios to create a garam masala that suits your taste and the dishes you plan to use. Tasting and adjusting are key to making it your own.