Garam Masala
The Quirky Foodster Team
Ingredients
- Coriander seed — 4 tbsp
- Cumin seed — 2 tbsp
- Black peppercorns — 1 tbsp
- Green cardamom pods — 1 tbsp
- Cloves — 1 tsp
- Cassia/cinnamon sticks — 2 (2-inch)
- Black cardamom pods — 2
- Fennel seed — 1 tsp
- Bay leaves (or Indian bay/tejpat) — 2
- Whole nutmeg — 1/4
Method
- Toast whole spices together in a dry pan until fragrant, cool, then grind to a fine powder in a spice grinder.
- Toast over medium-low heat, shaking constantly, until aromatic (2-4 minutes); do not let any component scorch.
Origin: India, pan-regional — the foundational warming spice blend of North Indian cooking, with countless household and regional variations.
Use: Finishing spice, typically added toward the end of cooking or sprinkled over a finished dish, distinct from the ‘curry powder’ style blends added early.
Classic Dishes: Virtually all North Indian curries, dals, and rice dishes.
Storage: Ground blend keeps 2-3 months in a sealed, dark container before losing potency; whole spices can be stored premixed for over a year and ground fresh as needed.
Variations: Compare the Punjabi, Bengali and Mughlai garam masalas — regional formulations vary the proportions and additions substantially enough to be a family of related blends rather than one fixed recipe.
Substitutions: Pre-made commercial garam masala varies enormously in quality; a fresh, home-toasted-and-ground version is markedly more aromatic than most shelf products.
- Coriander seed — 4 tbsp
- Cumin seed — 2 tbsp
- Black peppercorns — 1 tbsp
- Green cardamom pods — 1 tbsp
- Cloves — 1 tsp
- Cassia/cinnamon sticks — 2 (2-inch)
- Black cardamom pods — 2
- Fennel seed — 1 tsp
- Bay leaves (or Indian bay/tejpat) — 2
- Whole nutmeg — 1/4
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