Homemade Garam Masala is a quick and easy to make spice powder prepared from different whole spices. These whole spices are first slow roasted and are then blended to make smooth and fine Garam Masala Powder. This Homemade Garam Masala is pure and fresh which is also free from preservatives and adulteration. We use Garam Masala in almost every masala recipe that we prepare at home. Garam Masala adds extra flavour and aroma to our dishes. It is a blend of a large number of whole spices.
Homemade Garam Masala Powder is very easy to make. The standard and quality of homemade masala is far more superior to readymade masala. The main advantage of homemade masala is that it is free from any preservative and is pure. Preparation of spices at home requires only few minutes. Prepare it once and store in air tight container for using it for many months. Store the masala in cool and dry place.
From my initial days of cooking I have been using Readymade Masala bought from the market for preparing different types of recipes. But now I prepare almost every spice at home only. The idea of preparing the masala at home came from my sister. My sister prepares each and every type of masala at home only. She never buys the spices from the market.
It was at her place where I tasted a particular type of recipe which was awesome. I asked about the secret of the recipe. She said that it was due to the homemade masala that added a unique flavour and aroma to the recipe. This usually doesn’t happen with the readymade masala. It was then that I too decided to make masala at home only. You will not believe that Garam Masala was my first homemade masala powder.
Garam Masala was my first Homemade Masala that I started preparing few years ago only. However I could not share it for long time. I have already shared other Homemade Masala in my previous posts in spite Garam Masala being the first masala prepared by me. You can visit and prepare different types of spices at home only. I would suggest you to try preparing all the spices at home. Prepare it once and I am sure that next time you will never visit the market for buying readymade spices. Prepare it and do share your feedbacks.
We can prepare Garam Masala in two different varieties. The first variety is the simple one where we use only few ingredients of whole spices. While in the second variety we use some additional whole spices to add extra flavour and spiciness to the masala. In the first variety we use spices which are easily available such as Coriander Seeds, Cumin Seeds, Cloves, Black Cardamom, Black Peppercorns, Cinnamon, Bay Leaves, Nutmeg and Star Anise.
While in the second variety we use additional spices such as Mace, Red Chilli, Kashmiri Chilli, Caraway Seeds (Kala Jeera/Shahi Jeera), Fennel Seeds, Green Cardamom, Dry Ginger Powder (Sonth), Asafoetida, etc. Apart from this, we can also add spices such as Trifala, Lichen (Black Stone Flower), Fenugreek Leaves, Dried Rose Petals, Saffron, Pippali (Magh), Dry Coconut, Curry Leaves, Onion Seeds, etc. All these spices are roasted and then grinded to make the Garam Masala. Today I am sharing the Garam Masala that I have prepared from the ingredients used in the second variety.
To prepare Garam Masala, dry roast the whole spices under low flame. Slow roast them till they slightly change their colour and starts releasing fragrance and aroma. Switch off the stove and allow them to cool down completely before blending them. Roast them slightly and do not over roast since it can change the taste of the masala. After the whole spices completely cools down, transfer them to mixer grinder jar. Blend the spices into fine powder. Transfer the powder through sieve to get smooth fine Garam Masala powder.
To prepare Garam Masala Powder at home, please follow below tips:
- While roasting the Whole Spices, do not leave them unattended for long time. Keep stirring them continuously to roast evenly and prevent them from burning.
- Roast the spices under low flame to roast them evenly and properly. It also prevents from burning. Roast the spices till they slightly change their colour and starts leaving fragrance and aroma.
- Blend the roasted whole spices into smooth powder only when they cool completely.
- After you blend the spices, pass the powder through sieve to get smooth fine powder. On sieving coarse powder is left behind. Grind it again to make smooth powder.
- Store the masala powder in an air tight container. Store the masala after it cools completely. You can use the masala for few months if stored in a packed container. Do not use wet hand or spoon while using the masala.
Please check our other Homemade Masala Powder,
Let’s start preparing Homemade Garam Masala……
Homemade Garam Masala Powder/Garam Masala
Equipments:
- Heavy Thick base nonstick Pan or Kadai
- Mixer Grinder
- Sieve
Ingredients:
- 1/2 cup Coriander Seeds (Dhania)
- 4 pieces Dried Red Chillies
- 4 pieces Kashmiri Chillies
- 1/4 cup Cumin Seeds (Jeera)
- 1 tablespoon Caraway Seeds (Kala Jeera/Shahi Jeera) (Optional)
- 1 tablespoon Black Pepper Corns (Kali Mirch)
- 2 tablespoon Cloves (Laung)
- 1 tablespoon Fennel Seeds (Saunf)
- 1 piece Cinnamon Stick (Dalchini) (1 piece of 2 inch)
- 1 piece Star Anise (Chakri Phool)
- 2 tablespoon Green Cardamom (Choti Elaichi/Hari Elaichi)
- 3-4 pieces Black Cardamom (Badi Elaichi/Kali Elaichi)
- 4 leaves Bay Leaves (Tez Patta)
- 3 strands Mace (Javitri)
- 1/2 piece Nutmeg (Jaiphal)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Dry Ginger Powder (Sonth)
- 1/2 tablespoon Asafoetida
Instructions:
- Heat nonstick pan or kadai over low heat.
- Add Coriander Seeds and dry roast it under low flame. Do not use oil or ghee for roasting.
- Roast the Coriander Seeds with continuous stirring so that it is evenly roasted and does not burn.
- Just roast for few minutes till it turns slightly brownish and fragrance is released. Remove the roasted Coriander into a plate. Spread it and allow it to cool.
- Take the Red Chilli and Kashmiri Chilli. Remove the seeds from them and keep them aside. Also slightly crush the Black Cardamom, Green Cardamom and Nutmeg. It will help in roasting them easily.
- Now in the same pan, add the whole spices such as Cumin Seeds, Caraway Seeds, Red Chillies, Kashmiri Chillies, Black Peppercorns, Cloves, Fennel Seeds, Cinnamon, Star Anise, Green Cardamom, Black Cardamom, Bay Leaves, Mace and Nutmeg.
- Roast all the whole spices under low flame till it starts leaving fragrance and aroma. Roast by continuously stirring it to prevent it from burning.
- Switch off the stove and transfer the roasted spices into a plate. Spread it and allow it to cool down completely.
- When all the roasted whole spices cools down, transfer them to mixer grinder jar.
- Add Turmeric Powder, Dry Ginger Powder and Asafoetida into the grinder jar.
- Close the lid of the jar and blend all the spices into smooth powder.
- After blending, take out the masala powder and pass it through a sieve to get fine smooth powder. It will separate the coarse material from the powder.
- Blend the coarse material again and then again pass it through sieve. Smooth and fine powder is obtained. Hot and Spicy Homemade Garam Masala is ready.
- Allow the Garam Masala to cool down completely before storing. If the powder is directly transferred to air tight container, there are chances of built up of moisture which will decrease the life of the masala. So it’s necessary to cool it.
- When it cools down completely, transfer the masala into an air tight container. Store it in cool and dry place.
Notes:
- Some people add Salt while preparing the Garam Masala. If you wish you can add it in small amount. Apart from it, to add extra spiciness in the masala, you can also use Trifala, Lichen (Black Stone Flower), Fenugreek Leaves, Dried Rose Petals, Saffron, Pippali (Magh), Dry Coconut, Curry Leaves, Onion Seeds, etc.
- Do not leave the whole spices unattended while roasting. Keep stirring it continuously so that it is roasted evenly and does not burn.
- Roast the whole spices under low flame. It helps in proper and even roasting. Also the chance of burning is prevented. Burning of the whole spices can completely change and ruin the taste. So be careful.
- Garam Masala can be prepared without roasting also. Simply keep all the whole spices in sun for a day to completely remove the moisture. Then grind it into smooth powder. However the real taste of the masala powder comes when it is prepared by roasting all the whole spices. Also it can be stored for longer time.
- After the whole spices are roasted, allow it to cool down completely before blending them into smooth powder.
- When the spices are blended into smooth powder, allow it to cool down completely before storing it.
- Store the Garam Masala in an air tight container and use for months. Store it in cool and dry place. Also never touch the masala with wet hand or spoon, otherwise it will not last longer.
