Garam Masala

Recipe Details

Garam means ‘spicy’ or ‘hot’ in Hindi or Urdu and masala means spice. Everyone has their own version of this spice mixture that is essential in South Asian cooking.

Depending on the recipe, some people add red chillis, fenugreek seeds, or black mustard seeds, as there is no set recipe or formula for this spice combination. A lot of garam masala recipes don’t include cinnamon sticks and include red chili powder - as I said, there are MANY variations of the same spice. Sharing the version that my mum taught me how to make, that she learned from her grandmother!

Tips: Dry roasting the spices helps to release a rich aroma and takes the spices to the next level of taste. Please use this mixture for recipes that call for ‘garam masala’.

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What you’ll need

• 1 tbsp cumin seeds

• 1 tbsp cloves

• 1 tbsp coriander seeds

• 1 tbs black peppercorns

• 2 X 1-inch cinnamon sticks

• 1/2 tbsp cardamom pods

• 1/2 tbsp black cardamom seeds

• 2 curry leaves

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• Dry roast the cinnamon sticks and curry leaves in a large pan for about 2 minutes

• Add the cumin seeds, cloves, coriander seeds, and black peppercorns and dry roast for an additional 5 mins. Shaking the pan side to side until the spices start to darken in color and become aromatic

• Let the mixture cool down

• Take the seeds off of the cardamom pods and dispose of the outer peel

• Add the cardamom seeds, black cardamom pods with the cooled spices to a spice mill

• Grind the mixture down to a fine powder

• Store in an airtight container.