Garam masala is an Indian spice blend. Garam means “hot” while masala means “spices,” but it’s not necessarily hot and spicy. The name refers to “warming spices,” meant to warm the body and increase metabolism. There is no single garam masala recipe, rather the ingredients change according to region and cook. Garam masala is usually added toward the end of cooking so that it seasons the dish and adds its aroma.
Ingredients: I used a small bowl (shown in the ingredient pic) for measurements
- Coriander Seeds ¾ bowl
- Cumin seeds ½ bowl
- Shahjeera (Caraway) 1 tsp
- Dry Coconut ¼ bowl
- Cloves 1 tbsp
- Cinnamon 3 inch
- Fenugreek Seeds ½ teaspoon
- Bay Leaves 5
- Dagad phool (black stone flower) 3 tbsp
- Star anise 4-5
- Cardamom 5
- Black cardamom 4-5
- Poppy seeds 2 tbsp
- Oil 1-2 teaspoon for roasting
- Asafoetida (Hing) 1 tsp
Method:
- Dry roast Coriander seeds until light brown and transfer to a plate
- Dry roast Cumin seeds until light brown and transfer to a plate
- Dry roast Coconut separately till light brown
- Dry roast Bay leaves, cardamom, black cardamom, dagad phool and star anise and transfer to a plate
- Dry roast poppy seeds until it changes color and transfer to a plate
- Lastly, add 1 tsp oil to the pan and add methi seeds (Fenugreek), cinnamon, cloves and roast until Fenugreek seeds are dark brown
- Transfer them to a plate
- Add hing to the roasted stuff
- When the mixture comes to room temperature, grind into a little coarse powder
- Store it in air tight container
- This lasts for about a year without refrigeration.
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