Once you make this Garam masala recipe at home you'll never want to buy store-bought again.
Garam masala is a staple in every Indian home. There is no exact recipe, each household develops a certain style that defines their heritage. While you can buy a ready made Garam masala with no shame, it’s also fun to make your own.
The spice mixture lasts a long time when frozen or refrigerated.
To keep the spices fresh, store in air tight container.
TIP: Dry roast the spices prior to grinding to release the oils. This results in a Garam masala with a more robust flavour.
(Makes 1/2 cup | Serving size = 1 teaspoon)
4 tablespoons fennel seeds
10 to 15 cardamom pods (with skins)
5 to 6 whole cloves
2-inch piece cinnamon stick
1 star anise
2 tablespoons whole black peppercorns
1/4 teaspoon fresh nutmeg
In a small skillet over medium-high heat, add the whole spices. Slightly dry roast them for 1 to 2 minutes being careful to not burn.
Transfer roasted spices to a stone mortal and pestle or spice grinder (a coffee grinder also works well). You may need to work in batches. Grind spices to a fine powder, mixing them together to blend all the spices evenly.
Transfer to an air-tight container and use as needed.
Nutritional Information Per Serving:
total calories = 6 | total fat = 0.17g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 1.25mg | net carbohydrates = 0.46g | dietary fibre = 0.49g | sugars = 0g | protein = 0.18g