Homemade Garam Masala is much more flavorful than store-bought versions! Here’s a simple, aromatic blend you can make at home.
Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp cardamom pods (green or black)
1 tsp cloves
1 tsp fennel seeds (optional)
1 tsp black cumin seeds (shahi jeera) (optional)
2-inch cinnamon stick
2 dried bay leaves
1 tsp nutmeg, grated (optional)
2 dried red chilies (optional, for extra heat)
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp cardamom pods (green or black)
1 tsp cloves
1 tsp fennel seeds (optional)
1 tsp black cumin seeds (shahi jeera) (optional)
2-inch cinnamon stick
2 dried bay leaves
1 tsp nutmeg, grated (optional)
2 dried red chilies (optional, for extra heat)
Instructions:
Dry roast the spices:
Heat a pan over low-medium heat.
Add all the whole spices (except nutmeg).
Dry roast for 2-3 minutes until fragrant, stirring continuously to avoid burning.
Add all the whole spices (except nutmeg).
Dry roast for 2-3 minutes until fragrant, stirring continuously to avoid burning.
Cool and grind:
Let the roasted spices cool completely.
Transfer to a spice grinder or mortar and pestle.
Grind into a fine powder.
Store:Mix in grated nutmeg (if using).
Store in an airtight container in a cool, dark place.
This garam masala stays fresh for up to 3 months and adds warmth and depth to curries, lentils, and rice dishes. 🌿✨
Would you like variations for different regional flavors?
Transfer to a spice grinder or mortar and pestle.
Grind into a fine powder.
Store:Mix in grated nutmeg (if using).
Store in an airtight container in a cool, dark place.
This garam masala stays fresh for up to 3 months and adds warmth and depth to curries, lentils, and rice dishes. 🌿✨
Would you like variations for different regional flavors?
