Roasted Garam Masala
Roasted Garam Masala Recipe – This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!
Homemade Spice Blends
As the weather cools, we tend to SPICE up our food. Fall and winter are both wonderful times to explore the limitless depths of Indian flavors.Â
Indian flavors are a comfort to me, warming the belly and soul. The fragrance of dark earthy spices conjures up hazy memories of rickshaws, colorful markets, and old friends. The colors and rustic flavors of Indian cooking awaken the senses and complement many fall ingredients such as pumpkin, butternut squash, apples, and root vegetables.
What is Garam Masala?
Garam Masala is a northern Indian spice blend that literally translates to “hot mix.” That’s not to say that Garam Masala is always spicy hot. There are many variations of Garam Masala, however, the base generally consists of cinnamon, coriander seeds, cumin seeds, cloves, and cardamom. The emphasis on “hot” is completely optional. I like to add a little heat to mine, but not so much that it takes away from the other flavors. In this batch, I used tiny Piquin peppers for an extra punch!
People are often perplexed by how to incorporate Indian spice blends into their meals. Garam Masala, I believe, is the most versatile of Asian spice blends because of the strong reliance on cinnamon. Just for kicks, try Garam Masala in Hot Chocolate, Spiced Nuts, Cookies, and Dry Rubs.Â
You won’t be sorry.
How To Make Garam Masala
What Ingredients You Will Need
- Coriander Seeds
- Cumin Seeds
- Peppercorns
- Dried Ginger
- Green Cardamom Pods
- Whole Star Anise
- Cloves
- Cinnamon Sticks
- Bay Leaves
- Small Whole Nutmeg
- Dried Cayenne Chile – or 1 teaspoon Piquin chiles (optional)
Step by Step Instructions
- Pour all the spices in a large skillet and place over medium-high heat.
- Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
- Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
- Store in an airtight container for months.
Get the Complete (Printable) Roasted Garam Masala Recipe Below. Enjoy!
Frequently Asked Questions
Why Should You Make Your Own Garam Masala?
- Cost. A 2 ounce jar of Garam Masala can cost around $7 a pop. Yet, if you use restraint at the grocery bulk bins, you can buy the ingredients to make 1/2 cup for about $1.50.
- Freshness. Roasting your own spices releases the oils in each spice, bringing the flavors to the surface. Therefore the spices taste fresher and more robust.
- Flavor. There is no “official” Garam Masala recipe, because it is made to taste. Making your own, allows you to adjust the heat and ingredients to your liking.
Can I Add Ginger Powder Instead of Dried Ginger?
Yes, try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
How Long Does This Spice Last?
You can keep this spice blend stored in an airtight container for up to 6+ months.
Use Garam Masala In These Recipes
Other Great Spice Recipes
- Easy Adobo Seasoning Recipe
- How To Make Italian Seasoning Recipe
- Best Ever Blackened Seasoning Recipe
- The Best Steak Seasoning Recipe
Garam Masala Recipe
Ingredients
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 4 teaspoons peppercorns
- 2 pieces dried ginger
- 1 tablespoon green cardamom pods
- 3 whole star anise
- 2 teaspoons cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1 whole nutmeg small
- 1 dried cayenne chile or 1 teaspoon Piquin chiles, optional
Instructions
- Pour all spices in a large skillet and place over medium-high heat.
- Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
- Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
- Store in an airtight container for months.
Hi I do not have dry ginger for the garam masala recipe please let me know how much dry ginger powder I should add..thanks
Hi Gillian!
Try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
Great post. I was checking continuously this blog and I am inspired!
Extremely useful information particularly the last section :) I handle such info much.
I was seeking this particular information for a long
time. Thanks and best of luck.
This is amazing! thanks for sharing. I have just started cooking and i think this will somewhere impress my mother.
Hi Sommer. Thanks so much for this recipe. I always love making spice mixtures from scratch as nothing compares to the freshness and POP of toasting and grinding your own. Making chicken tikka masala this week and although I do have garam masala in my pantry I’m going all the way and making your recipe for it! It looks fabulous! Great pics BTW. Life it too short for OLD SPICE!
Whole star anise isn’t used in Indian cooking -it’s a Chinese spice.
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