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Homemade Garam Masala Powder/Garam Masala
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Homemade Garam Masala Powder/Garam Masala

Homemade Garam Masala Powder is prepared by roasting various whole spices and then grinding it to make smooth powder.
Course Home Made Masala, Spice Powder, Spices
Cuisine Indian
Keyword Garam Masala, Homemade Garam Masala
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings 250 gram
Calories
Author Recipe by Chits

Equipment

  • 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.
    Homemade Garam Masala Powder/Garam Masala
  • When it cools down completely, transfer the masala into an air tight container. Store it in cool and dry place.
    Homemade Garam Masala Powder/Garam Masala

Notes

  1. 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.
  2. Do not leave the whole spices unattended while roasting. Keep stirring it continuously so that it is roasted evenly and does not burn.
  3. 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.
  4. 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.
  5. After the whole spices are roasted, allow it to cool down completely before blending them into smooth powder.
  6. When the spices are blended into smooth powder, allow it to cool down completely before storing it.
  7. 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.