Garam masala is a mixture of ground spices that originated in Southern Asia. It is an integral part of Indian, Pakistani, Sri Lankan, Nepalese, and Bangladeshi cuisines. Each of these cuisines can be subdivided into distinct culinary regions and each one has its own blend of garam masala spices.
Almost every home cook from these regions has his or her preferred blend that is sometimes kept secret. Each blend of spices adds its own unique flavor to various dishes. It is generally accepted that garam masala originated in Northern India. Ayurvedic medicine says that the proper use of spices balances the body, mind, and spirit and helps to create well being.
How Garam Masala Is Used
Garam masala is used in different curries, marinades, pickles, stews, as well as fried and sauteed dishes. It is often added in the end like pepper to lend fresh flavor and a wonderful aroma. In fact, the name ‘garam masala’ literally means ‘hot or warm spice mix’ in Hindi. It also can be spicy if the blend contains chili powder, but it does not have to be.
It is best when it is made at home since store-bought garam masala has been sitting on a shelf for a long time and has lost a lot of its pungency, aroma, and flavor. It is a potent spice so it is used somewhat sparingly. It is often used in conjunction with other spices in the dish.
How to Make Garam Masala at Home
As mentioned earlier, homemade garam masala is much better than store-bought because it adds a uniquely fresh flavor and aroma. It also is not difficult to make once you have the right ingredients.
Garam masala is generally made with dried spices like coriander seeds, cumin seeds, cloves, cardamom, cinnamon sticks, bay leaves, nutmeg, etc. The specific spices used depend on the country, the regions in those countries, as well as personal preference.
In order to make it easy to identify and purchase the various spices used, we recommend referring to this comprehensive list of Indian spices In English and Hindi with photos.
Authentic Garam Masala Recipe
¼ Cup Cumin Seeds
¼ Cup Coriander Seeds
1 Tablespoon Fennel Seeds
1 Tablespoon Black Peppercorns
1 ½ Tablespoons Green Cardamom Pods
2 Tablespoons Cloves
2 Black Cardamom Pods
7 Grams Cinnamon stick
3 Dried Bay Leaves (do not roast)
2 Large Star Anise
2 Grams Ground Nutmeg (do not roast)
Instructions:
- Some people do not roast their spices, but we highly recommend roasting them. This accentuates the flavor and aroma. You can roast all the spices together, but we recommend roasting them individually since it is much easier to control and it prevents burning or over-roasting. After roasting each spice, put them into separate bowls since we recommend grinding them individually. This is because each spice needs to be ground finely and some take longer than others.
- Start with the coriander seeds and roast them on medium low heat until they turn slightly brown and you smell the aroma. They might make a crackling sound and that is perfect. Do not over roast or burn them. Take them out and place in a small bowl.
- Next, roast the cumin seeds until lightly toasted. They will roast faster than the coriander seeds so be careful not to burn them. Put them in a separate bowl.
- Roast the fennel seeds for about 1-2 minutes until you smell its anise-like aroma. Place in a bowl.
- Roast the black peppercorns for a minute or two and place them in a bowl.
- Lightly toast the green cardamom pods and place them in a bowl.
- Roast the cloves for a minute and place in a bowl.
- Roast the black cardamom pods and place in a bowl.
- Roast the cinnamon sticks for a minute or two and place in a bowl.
- Roast the star anise for 1-2 minutes and place them a bowl.
- Your kitchen should now smell divine!
- After everything is roasted, it is important to cool it down. After it is cooled, grind each spice in a coffee grinder or spice grinder until fine. Add everything to an airtight container. Do not forget to add the ground nutmeg which was not roasted.
- Store the garam masala in a cool dark place.