Basic Garam Masala Recipe
Make warm, aromatic garam masala at home. Toast whole spices, grind, and store airtight for 3-4 months.
Garam Masala, which means 'warming spices,' comes from northern India. While our handcrafted Garam Masala blend is immensely popular, many cooks enjoy toasting their own mixture of whole spices and grinding at home. This basic Garam Masala recipe will add delicious depth to your recipes.
- Toast whole spices over medium heat until fragrant and slightly darker, then cool and grind.
- Store the ground mix in an airtight container out of light and heat; it keeps 3 to 4 months.
- Optional additions: 2 tsp ground turmeric for color and 1/2 to 1 tsp ground ginger for heat.
Preparation Instructions:
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind. Store in an airtight container. The mixture will keep for 3-4 months.
You can add 2 teaspoons of ground tumeric after grinding to add a golden color to the curry and/or add 1/2 to 1 teaspoon ground ginger to give some heat, or to taste.
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Frequently Asked Questions
What is garam masala used for?
Garam masala is a warm spice blend used to add depth and aroma to curries, marinades, soups, stews, and rice dishes. Add it near the end of cooking to preserve its fragrance or use it in rubs and spice mixes.
How do I roast the whole spices properly?
Heat a heavy frying pan for 2 to 3 minutes, add the whole spices, and dry roast over medium heat. Stir or shake often until the spices darken slightly and smell fragrant. Avoid burning by keeping the heat moderate and removing them as soon as the aroma changes.
How long should I roast the spices?
Roasting typically takes about 3 to 7 minutes depending on your stove and pan. Look for a slightly darker color and a strong toasted aroma. If any spice starts to blacken, remove the pan from heat immediately.
What is the best way to grind the cooled spices?
Use a dedicated spice grinder, coffee grinder, or a mortar and pestle for a coarser texture. Make sure the spices are fully cooled before grinding to prevent steam and clumping. Sift if you want a finer powder.
Can I use pre-ground spices instead of whole spices?
You can, but fresh-ground from whole spices gives a brighter, more complex flavor. If you use pre-ground spices, reduce roast time since ground spices burn easily, and expect a shorter shelf life.
How long does homemade garam masala keep and how should I store it?
Store the blend in an airtight container in a cool, dark place. Use within 3 to 4 months for best flavor. Make smaller batches to keep the spice mix fresh.
Can I change the recipe or scale it up?
Yes. Scale each ingredient proportionally to make larger or smaller batches. You can adjust levels of pepper, cinnamon, or cardamom to suit your taste. Keep notes so you can repeat a mix you like.
Should I add turmeric or ginger to the mix?
You can add 2 teaspoons of ground turmeric after grinding to give a golden color, and 1/2 to 1 teaspoon ground ginger if you want extra warmth. Add these after grinding to keep the blend balanced.
What is garam masala used for?
Garam masala is a warm spice blend used to add depth and aroma to curries, marinades, soups, stews, and rice dishes. Add it near the end of cooking to preserve its fragrance or use it in rubs and spice mixes.
How do I roast the whole spices properly?
Heat a heavy frying pan for 2 to 3 minutes, add the whole spices, and dry roast over medium heat. Stir or shake often until the spices darken slightly and smell fragrant. Avoid burning by keeping the heat moderate and removing them as soon as the aroma changes.
How long should I roast the spices?
Roasting typically takes about 3 to 7 minutes depending on your stove and pan. Look for a slightly darker color and a strong toasted aroma. If any spice starts to blacken, remove the pan from heat immediately.
What is the best way to grind the cooled spices?
Use a dedicated spice grinder, coffee grinder, or a mortar and pestle for a coarser texture. Make sure the spices are fully cooled before grinding to prevent steam and clumping. Sift if you want a finer powder.
Can I use pre-ground spices instead of whole spices?
You can, but fresh-ground from whole spices gives a brighter, more complex flavor. If you use pre-ground spices, reduce roast time since ground spices burn easily, and expect a shorter shelf life.
How long does homemade garam masala keep and how should I store it?
Store the blend in an airtight container in a cool, dark place. Use within 3 to 4 months for best flavor. Make smaller batches to keep the spice mix fresh.
Can I change the recipe or scale it up?
Yes. Scale each ingredient proportionally to make larger or smaller batches. You can adjust levels of pepper, cinnamon, or cardamom to suit your taste. Keep notes so you can repeat a mix you like.
Should I add turmeric or ginger to the mix?
You can add 2 teaspoons of ground turmeric after grinding to give a golden color, and 1/2 to 1 teaspoon ground ginger if you want extra warmth. Add these after grinding to keep the blend balanced.
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