Garam Masala, an essential ground spice used in Indian cooking…
One of the unavoidable spices in Indian cooking is garam masala. I call it: the queen of all ground spices. Garam masala is a blend of several aromatic whole spices. It is easily available at all the Indian stores. However, store-bought garam masala lacks flavor and aroma. For that reason, I don’t buy store-bought garam masala. Instead, I make my own garam masala from scratch in my own kitchen. My recipe is the easiest and the best.
There are many recipes for making homemade garam masala out there. I don’t follow any of those recipes as I’ve my own recipe that I’ve been following for many years. I don’t add a whole lot of whole spices for making my garam masala. A few aromatic whole spices ground well and my garam masala is ready in just a few minutes. It’s packed with flavor and aroma; store in an air-tight container and you should be good to use for a couple of months.
I make small batches, this helps to retain the flavor and aroma. Increase the amount of whole spices accordingly to make a large batch.
Follow my recipe and you will get to make the best garam masala.
You can add 1/2 to 1 tsp of garam masala to Indian curries, biryanis or to other Indian dishes that call for garam masala.
Watch the video of making homemade garam masala
- Whole cardamoms- 30
- Whole cloves- 15
- Whole cinnamon- 3-inch stick
- Whole dried mace- 1
- Into a spice grinder jar, add all the whole spices and grind to a coarsely fine powder.
- No need to roast the whole spices.
- Make small batches to retain flavor and aroma.
- Store in an air-tight container- will be good for a couple of months.