Garam Masala is universally associated with Indian food. For good reason, I think! It is such a rich and flavorful spice blend that works magic on your palette when prepared and used right. I am amazed at how mainstream it has become in the US. One can find it in most supermarkets in the spice rack. So you may ask why make it at home?
Because you bought a spice grinder you are itching to use? Perhaps you want the best flavor possible? Maybe you like the smell of freshly ground spices? And of course your mother has the best recipe! I do it for all of the above 🙂
Here’s my mother’s recipe for Garam Masala 🙂
(Hindi/English)
dalchini/cinnamon sticks – 2 large or 4 small
laung/cloves – 1 heap teaspoon
kalee mirchi/black peppercorns – 1 level teaspoon
jeera/cumin seeds – 1 heap teaspoon
dhaniya/coriander seeds – 1 heap teaspoon
choti elaichi/green cardamom – 2-4
Procedure:
Finely grind all ingredients in a spice grinder. Store in an opaque (preferable) airtight glass container to ensure lasting freshness.
Flavorful Garam Masala is ready for you to do some cooking 🙂
This homemade version tends to be significantly more potent than store-bought varieties. So please use accordingly. For most dishes, I start at 1/2 teaspoon and then adjust by taste testing.
Lastly, I know Garam Masala is synonymous with Indian cooking but it makes for a great ingredient in fusion cooking. For example, here’s a Mexican twist on the classic Chana Masala – Chole Mole.
To spiced up life 😉
