Homemade garam masala is very easy to make and is anytime better than the store bought.
- 1 cup coriander seeds/dhaniya
- ½ cup cumin seeds/jeera
- 2 tablespoons green cardamom/choti elachai
- 8 black cardamom/ moti elachai
- 2 tablespoons black peppercorns/kali mirch
- 2 tablespoons cloves/laung
- 4 dry red chillies
- 3 bay leaves/tej patta
- 2 large cinnamon sticks /dalchini
- 2 star anise/chakra phool
- 1 nutmeg/jaiphal
- 1 inch pieces dry ginger
- 4 mace/javitri
- 1 tablespoon fennel seeds/sauf
Note– Please read recipe notes in the end.
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Homemade Garam Masala
- Place a pan over medium flame and dry roast coriander seeds for 2-3 minutes or until aromatic. Transfer them in a plate.
- Similarly dry roast cumin seeds for couple of minutes, till they turn aromatic. They will also become slightly dark in colour. Remove them in a plate.
- Now add green and black cardamom and dry roast for couple of minutes and then transfer them into a plate.
- Add cloves and black peppercorns and dry roast them for a couple of minutes.
- Now dry roast the dried red chillies and bay leaves for a minutes and transfer them in a plate.
- Now add cinnamon stick, star anise, nutmeg, dry ginger and mace and dry roast for a minute and then transfer it in a plate
- Lastly add fennel seeds and dry roast for a minute.
- Let all the spices cool down for 10 minutes.
- Add them in a mixer grinder and grind for 2-3 minutes until it forms into a fine garam masala powder. Keep scraping the sides in between with a spoon for even grinding.
- Let the garam masala cool down completely before storing. Can be stored for upto 4 months.
- Always dry roast the spices separately, as every spice has a different roasting time. If you will roast them together then they might burn.
- After grinding the garam masala let it cool down completely before storing it in a jar, else it will not last long because of the moisture.
- You can increase the quantity of some spices as per your preference. If you want the garam masala to be more spicy then add extra cloves, black pepper corns and dried red chillies.