Garam Masala – How to make and use it

Garam Masala is probably one of the first spices to hit mainstream spice racks is fragrant and easy to make. The most common variety is the blend found in the Nothern parts of India. Made with familiar spices it is a great addition to any spice cabinet. Used correctly it also adds a flavor boost to most dishes. This recipe that I have been using for years is my mother-in-law’s recipe and something that stands the test of time.

There are regional and even global variations to garam masala. In my kitchen, I also use Bengali Garam Masala which is of course Bengali.

What Does Garam Masala Mean

The word garam means hot in Hindi. This references the warming effect that spices like cinnamon, cloves and cardamom have on the body. The world masala means a blend. So essentially it means a warming spice blend.

Spices In Garam Masala

This recipe is made with seven spices- cinnamon, cardamom, cloves, nutmeg, cumin, black pepper and star anise. Sharper spices like cumin and black pepper balance out the sweeter spices to ensure a bouquet of nuanced flavors.

How to use Garam Masala

To keep the garam masala fresh make this in small batches. The blend is a finishing spice. Use this to finish stews and dishes like Chana Masala or Alu Gobi. It is great in baked goods, instead of pumpkin pie spice. The stronger flavor screams winter and fall with a much louder voice. It is great for roasting root vegetables as well. Try to avoid letting it cook for too long, as this dulls the sweetness and results in a slightly bitter taste. It is the base spice for tandoori masala, so it is great for roasting or finishing roast chicken with. It is super easy to make, but if you have to buy it from the store buy a small bottle. Replenish it when needed.  The best part of making garam masala is that the kitchen smells magical for hours.

PrintGaram Masala – How to make and use it

Ingredients

2 tablespoons of whole cumin seeds
1 tablespoon whole black peppercorns
2 large pieces of cinnamon (about 3 inches long, broken into smaller pieces)
1 tablespoon cloves
1 tablespoon cardamom seeds (about 20 cardamoms shelled)
2 whole pods nutmeg, broken into smaller pieces
10 pieces star anise

Instructions

Place the whole cumin seeds, black peppercorns, cinnamon, cloves, cardamom seeds, nutmeg and star anise on a small skillet and gently toast the spices until just fragrant. This takes about 4 to 5 minutes. The smell is very rich, and it is tempting to keep the spices cooking longer, but do not do this.
Place the roasted spices in a coffee grinder and grind the spices until they are ground into a smooth powder. Check consistency and continue powdering until is a fine and uniform blend.
Pour this in a non-reactive jar with a tight-fitting lid and use as needed.
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