Garam Masala Recipe

India is famous for its rich and flavoursome food not only because of the way it’s cooked but also majorly for the spices traditional Indian cooking incorporates. And not just one spice, but an amalgamation of a bunch of spices gives desi food the delicious taste and zest that makes it so irresistible and popular. One such wallet of flavour is Garam Masala.

Anybody who is even remotely familiar with Indian and/or Pakistani cuisine will know about the prowess of garam masala. Used in powdered form and even as is (khada garam masala), this combination of spices can turn around even the dullest of dishes. So what makes it so special? It is simply the powerful blend of the spices.

The name garam (hot) masala (spice) is derived from the fact this combination of ground spices is known to spike body heat, owing to its powerful flavors. Although, garam masala can be easily found in grocery sores, nothing matches freshly home-ground spices. Follow these steps to grind up a batch.

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Freshly Ground Garam Masala

A mix of ground Indian spices.

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Prep Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tbsp ground cumin
• tsp ½ground coriander seeds
• 1 tsp ½ground cardamom
• 1 tsp ½ground black pepper
• 1 tsp ground cinnamon
• tsp ½ground cloves
• ½ ground nutmeg

Prep Time 10 minutes Servings MetricUS Imperial Ingredients 1 tbsp ground cumin tsp ½ground coriander seeds 1 tsp ½ground cardamom 1 tsp ½ground black pepper 1 tsp ground cinnamon tsp ½ground cloves ½ ground nutmeg

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Instructions

1. Take a clean and dry bowl.
2. Put all the ground spices in the bowl and mix well to form a homogenous powder.
3. Store the garam masala powder in an air tight container.

Recipe Notes

Keeping the above mentioned ratio in mind, you can make greater quantities of garam masala as per your requirement.

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