Garam Masala is a fragrant blend of ground spices commonly used in Indian cuisine. Here’s a detailed recipe to make your own garam masala at home:
Ingredients:
- 2 tablespoons whole coriander seeds
- 2 tablespoons whole cumin seeds
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole cloves
- 1 tablespoon whole green cardamom pods
- 1 tablespoon whole black cardamom pods
- 2-3 Star Anise
- 2-3 flowers of Mace
- 1 cinnamon stick (about 2 inches)
- 1 nutmeg, cracked into small pieces
- 2-3 dried bay leaves
- 2-3 dried red chilies (optional)
Instructions:
- Heat a dry skillet or pan over medium heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom pods, black cardamom pods, cinnamon stick, Star Anise, Mace, nutmeg pieces, bay leaves, and dried red chilies (if using).
- Toast the spices, stirring constantly, until they become aromatic and slightly darker in color. Be careful not to burn them, as this can make the garam masala bitter.
- Once the spices are toasted, transfer them to a plate and let them cool completely.
- Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.
- Once ground, pass the mixture through a fine sieve to remove any coarse bits, if desired. This step is optional but will result in a finer garam masala powder.
- Store the garam masala powder in an airtight container in a cool, dark place. It will retain its flavor for several months.
Garam masala adds depth and warmth to a variety of dishes, including curries, stews, soups, and marinades. Adjust the quantities of spices according to your taste preferences, and feel free to experiment with additional spices like fennel seeds, star anise, or bay leaves to create your own unique blend.
