Garam masala powder, easy homemade garam masala powder recipe with step by step photos. It’s so handy and double the flavor.
Garam means ‘Hot’ in Hindi and masala means ‘spice mix’. So pretty much you would have concluded this spice powder is a mixture of various Indian spices to jazz up your curry, sabzi or dal, vegetables preparation.
It is widely used through out India in all the preparations in everyday cooking.
Why Homemade is best
I have never thought before on making my own garam masala. But things changed when I saw this recipe in a library book I borrowed, it was so simple to try. And I tried. I am glad that I tried.
Because now a days a lot more aroma in my dishes. I am not sure about the recipe if it is authentic, but I can assure you, this smells great and if added in place of store bought masala, it does a magic😊.
From a home where they say No to garam masala, to making my own garam masala powder at home now 🙄
Actually, the spices used in garam masala varies with the region. From state to state, even the one we get from Malaysia might be so different from the Indian ones.
So there is no hard fast rules when it comes to ingerdients keeping certain spices as main ingredients.
Cardamom (green or black), clove, cinnamon, biryani leaf, red chillies, coriander, cumin, black pepper and fennel are the main ingredients. Others can be added in traces accordingly. Mine is the simplest one you can make at home with ingredients easily available.
I used kali mirch (black pepper) in this recipe. In case you are using red chilli, the color may vary slightly according to the red chilli variety you use. Kashmiri or Baydgi chilli may give reddish color while others will result in brownish hue.
homemade garam masala powder recipe
- ¼ cup Coriander seeds
- 2 tbsp Cardamom
- 2 tbsp Pepper
- 2 tbsp Cloves
- 1 tbsp Fennel seeds
- 3 Star anise
- 4 Cinnamon 1 inch each
- ¼ Nutmeg
- 2 Bay leaves
- Gather all the ingredients. Dry roast over medium flame with constant stirring to ensure even roasting.
- Cool down and powder it well in a mixer.
- Sieve it through a big metal strainer to make sure to eliminate any big pieces.
- The color depends upon the ingredients color you use. But since we do not use red chilli in this, the color will be on brown shade.
- Since the flavors are string, we may need only less in places where we use the store bought ones.
Step by step photos
1. Gather all the ingredients. Dry roast over medium flame with constant stirring to ensure even roasting.
2. Cool down and powder it well in a mixer.
3. Sieve it through a big metal strainer to make sure to eliminate any big pieces.
Store in an airtight container and use it for all your garam masala needs in your kitchen.