What is Garam Masala?
Garam masala is a spice blend that’s used in almost all North Indian curries. It’s generally added to curries at the very end because the spices are already toasted and do not need to cook with the curry.
Garam masala recipes vary from region to region in India. This is my family’s recipe!
Can I just buy garam masala?
Yes you can! There’s always some added freshness when it’s homemade, but I’ve found the MDH garam masala works pretty well and is the closest option to the homemade one.
- 125 g jeera (cumin seeds)
- 100 g kali mirch (black peppercorns)
- 50 g moti elaichi (black cardamom)
- 20 g dalchini (cinnamon)
- 10 g laung (cloves)
- 1 tsp soond (dried whole ginger) ground
- 5-6 tej pata (bay leaves)
- 1/2 tsp hing (asafoetida)
- Heat a flat pan on medium-low heat.
- Add black cardamom, cloves, cinnamon, black pepper, dried ginger, and bay leaves. Dry roast these until fragrant, about 3 minutes.
- Add cumin and continue dry roasting until the cumin becomes dark brown in color.
- Once all the spices are toasted, add asafoetida and turn off the heat.
- Allow the blend to come to room temperature and transfer into a spice grinder. Grind until everything is powdery.
- Optionally strain through a sieve.