Garam Masala Recipe

Garam Masala making at home with step by step guide, pictures and video. Garam Masala is a flavourful and aromatic spice blend widely used in Indian cuisine. It’s a magic ingredient for enhancing the taste, aroma and flavour of food. Simple and authentic way of Garam Masala Recipe is presented here with step by step pictures and video.

Garam Masala is an essential spice powder used in most of the Indian curries. Making it at home is so fragrant, flavourful and aromatic that you will not look back to buying from stores. Now lets get on to learn garam masala recipe with step by step pictures and video.

About Garam Masala

Garam Masala is a blend of various fragrant spices which can be customised accordingly to our preferences and liking. The method and the quantities suggested here will get authentic garam masala that will get us addicted to its flavour, taste & aroma and make us not go to store for future buying. The spices are good for digestion and has good medicinal properties too.

Why this recipe works?

This is my mothers recipe which she had written in her cooking diary which was passed on to me. From the day I’ve started making my own spice powders at home this is always a must have in my kitchen. This is my family keeper recipe which will surely give you the best garam masala that you will not look back for any other variation.

Garam Masala – Magic Ingredient at home

The taste and medicinal value that this spice blend adds to food make it a magic ingredient. Dishes that are bland can be magically be made tasteful with a teaspoon of this spice blend. It stimulates appetite and boosts digestion by promoting release of gastric juices in the stomach.

Some of the recipes that Garam Masala is added are Butter Paneer Masala, Kadai Paneer, Mushroom Masala and lot of other veg & non–veg curries.

Garam Masala Ingredients

These are the following spices that go into the making of Garam Masala:

• Coriander seeds or Dhaniya : Coriander seeds is one of the key ingredient of this spice blend. The seeds have a lemony citrus flavour when crushed and thus the sharp differentiating taste of Garam Masala. They help in blood clotting and are a good antioxidant too.
• Red chillies or laal mirch : gives the hot / spicy taste. The quantity can be adjusted based on the family likings (mild spicy to very spicy).
• Fennel seeds or Saunf : adds aromatic sweetness. Fennel is widely consumed as Saunf / natural mouth freshener as they are known for reducing bad breath. It also helps in regulating blood pressure and digestion.
• Cumin seeds also called as Jeera adds earthy, warming and aromatic flavours to Garam Masala. Jeera also aids in building up our immunity and has anti-bacterial properties.
• Black pepper or Kali Mirch helps in digestion and weight loss by improving the metabolism of the body. It also helps to reduce cough and has anti-diarrhoeal properties.
• Cardamom or elaichi adds slight citrusy sweet & slaty flavour . Cardamom has anti-inflammatory properties and also aids in respiration ailments.
• Cloves or lavang provides a warm slightly bitter taste and provides an electrifying sensation when consumed raw. It is rich in antioxidants and helps in tooth care & reducing throat pain.
• Nutmeg or Jaiphal is known for its nutty flavour with mild sweetness and pungent fragrance. Nutmeg prevents ageing and protects against cancer and heart diseases.
• Star Anise or Chakra Phool have a sweet fragrance with a strong licorise like flavour and helps improve digestion and treats cough & flu.
• Cinnamon or Dalchini gives strong, rich, slightly bitter flavour. It has anti-viral, anti- bacterial, anti fungal properties, reduces blood pressure and lowers sugar.
• Bayleaf or Tej patta have a sharp bitter & pungent taste. They have good anti-diabetic properties and reduces inflammation.
• Black Cardamom or kali elaichi adds a distinct smoky aroma and menthol flavour to Garam Masala. It stimulate digestive juices secretion and hence aids in digestion and treating ulcers.

Pin

Garam Masala Recipe (2 methods)

Garam Masala can be prepared in many ways. I have presented 2 ways, both are great recipes which are easy to prepare too. I usually make the classic version and go in for punjabi version only when I need a flavour change. I have shared stepwise pictures and video for both the versions.

1.Garam masala the classic and authentic version.

2.Punjabi version of garam masala.

Garam Masala Ways – Sundrying vs Roasting

The spices can be either sundried or dry roasted. I prefer the stove top roasting method for regions where the climate is unpredictable. In India during hot summers it is best to sundry spices in hot sun for 2-3 days then grind them. Alternatively if you want a instant garam masala then slow roasting and grinding is the best option.

If you have any more questions about this garam masala do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  garam masala recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

How to make Garam Masala 

1.First measure and get ready with all your ingredients. Take a wide pan first add coriadner seeds and red chillies.

2.Dry roast for 2-3mins or until a nice aroma comes.

3.Transfer to a plate.

4.Now add fennel seeds, pepper and cumin seeds.

5.Roast for 3 mins or until nice aroma comes.

6.Transfer to the same plate.

7.Finally add the whole spices like bayleaf, cinnamon, cloves, cardamom,nutmeg and staranise.

7.Dry roast for 3 mins or until noce aroma comes.

8.Transfer to a plate, cool down completely.

9.Transfer to a dry mixer jar.

10.Grind it to a fine powder, slightly coarse it also ok.

11.Garam masala ready!

13.Cool down completely then store in a clean dry airtight container.

Expert Tips

• Make sure you cool down completely after roasting else it will form lumps while grinding.
• You can grind it to a very fine powder or mild corase like what I’ve done.
• Amma says slightly corase gives a nice flavour than the very fine one.
• I’ve given the cup measures as it is easy to weigh.
• For the above measurement, it yields around 1 cup of this spice blend.

Storing & Usage

• This spice mix loses flavour and aroma through evaporation & when exposed to too much of light, so store in airtight container.
• ½ to 1 teaspoonful of Garam Masala is good for most of the recipes. Excess usage will overpower the dish and make it slightly bitter.

FAQs

1.What is Garam Masala?

Garam Masala is a traditional aromatic spice blend which is widely used in Indian cuisine. The word ‘Garam’ in Hindi translates to warm or hot in English. The word “Masala” means a blend of spices. Hence the word Garam Masala means a ‘hot spice blend’.

2.Is Garam Masala and Curry Powder one and the same?

No they are not. While Garam Masala will have a greater flavour of coriander seeds with a balance of other spices, Curry Powder has a flavour of turmeric & chillies along with coriander seeds and other spices. It is the reason why Garam Masala has a brown tint and Curry powder has a slight yellowish tint. Garam masala is added both at initial stages & final stages of cooking based on the recipe needs while Curry powder is added usually at initial stages and needs to be cooked thoroughly because of its turmeric content.

3.Is Garam Masala and Chaat Masala one and the same?

No they are not. Chaat Masala has an amchur flavour and uses asafoetida (hing), salt additionally. Also the ratio of quantity mix is slightly different. However when we run short of them, one can be an alternative or substitute to another.

4. Where can we use garam masala?

Garam masala is used in many dishes including curries, gravies, rice varieties. Some of the recipes are Kadai Paneer, Mushroom Masala , Vegetable biryani and many nonveg dishes too,

Punjabi Garam Masala

Punjabi Garam Masala Powder is a blend of Indian Spices which can stored and used in cooking. This spice mix is a must have in every Punjabi home. This is a strong and aromatic spice blend can be used in many dishes especially Punjabi dishes. Usually for this version the whole spices are mostly sundried but for ease and convenience I have alternatively dry roasted them.

This can be used in many dishes like Aloo Bhindi, Rajma masala and many more such dishes.

From the day I started making spice powders at home, I have never bought garam masala powder from shops, once or twice is an exception when I needed it in the rush hour. So when my batch got over this time, I wanted to try a different version and chanced to see this punjabi version so immediately tried it and stored it. It is so flavorful and aromatic, I have already started using it in my cooking.

Punjabi Garam Masala Ingredients

Ingredients

• 1/2 cup cumin seeds
• 15 nos cardamom
• 5 nos black cardamom
• 1/4 cup black pepper corns
• 1/3 cup coriander seeds
• 3 tablespoon fennel seeds
• 2 tablespoon cloves
• 10 nos one inch cinnamon
• 10 nos bayleaves
• 1 teaspoon nutmeg
• 1 teaspoon dry ginger powder

How to make Punjabi Garam Masala

1. Measure and get ready with all your ingredients.Roughly tear bayleaf and add it to the pan.In a pan add all other ingredients except dry ginger powder and nutmeg.Roast till golden brown and nice aroma comes.
   Pin
2. Cool down and transfer to a mixer jar.Add grated nutemeg and dry ginger powder.Grind it to a powder.
   Pin

Cool down and store in an airtight container.

The punjabi version has more pepper and jeera so this spice blend has a darker shade but very aromatic.