Garam masala
Fresh whole spices for making garam masala
Let me first start with a disclaimer here; I am gonna give you a recipe for garam masala, but I am convinced that there are 100′s, 1000′s of recipes out there that are possibly more authentic, better or whatever then mine. I don’t know much about the Indian kitchen other then what I have tasted and cooked myself. So this is from a recipe from a book I have on spices.
So that’s all for the disclaimer.. 
Now on to the recipe itself!
The spices are roasted and into the pestle and mortar
Garam masala is not one particular spice, it is a combination of different spices that you roast to create a blend. You can use it to flavor curries or as in this case a lovely salad. (recipe for that will follow later, but you need this to make the salad)
I got this recipe from the book The Spice Bible by Jane Lawson
She gives the base recipe for garam masala and some suggestions of other spices you can throw into the mix. I added a bit of other herbs as I know I like their flavors. Most importantly when making this mix is that you use fresh spices. I made the mistake once of trying to create a curry using old and bland spices. Trust me; that does not work. If they don’t smell anymore get rid of them.
The ground and finished garam masala
Garam Masala
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Ingredients:
- 10 green cardamom pods (remove the seeds from the pods and discard the shells)
- 1 stick cinnamon
- 2 tablespoons cumin seed
- 2 teaspoons cloves
- 1 teaspoon black pepper corns
- 1 teaspoon nutmeg (freshly ground)
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
Directions:
| Remove the seed from the cardamom and throw the pods away. Break the cinnamon in pieces. | |
| Roast the cardamom seeds, cinnamon, cumin, cloves, peppercorns, coriander and mustard seed for 1-2 minutes in a dry frying pan. Make sure not to burn them (and watch out as the mustard seed can be quite jumpy) | |
| Fry until you smell the aroma’s. | |
Leave to cool. Ground in a magimix or pestle and mortar and make sure you have no whole cloves left as that is not very tasty.
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Airtight it will be good to use for about 1 month.
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Note
There is no such thing as one recipe for garam masala as each household might have it's own version. Add the spices that you like and keep trying until you have a blend that works for you!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
I’ve been told by Indian friends that there are many versions of garam masala. I believe each household makes their own type. I always find it gives a curry a good (and essential) lift!
[Reply]
Simone (junglefrog) — September 3rd, 2011 at 10:12
Yes even in the book I used it gave ton’s of options for adding this or that spice. So I used a little of the recipe and a little of myself..
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Mmhhh, fantastic! That is a spice blend I adore. Using a mortar and pestle is very therapeutic… ;-P
Cheers,
Rosa
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Simone (junglefrog) — September 3rd, 2011 at 10:13
O hahaha Rosa, I can see you pounding away at the pestle and mortar each time your cat has a little …eh… accident..lol. Good idea actually!
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The spices are smelling till here:)0 tikka is great dish
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Simone (junglefrog) — September 3rd, 2011 at 10:13
I used these spices in an Indian salad (that will follow soon!)
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U nailed it Simone…….
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Simone (junglefrog) — September 3rd, 2011 at 10:14
Thanks Alpana!
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Wonderful! I’ve been very disappointed by many pre-mixed garam masala blends in the past, so it’s about time I just made my own. I love that combination of sweet, mild spices.
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Simone (junglefrog) — September 3rd, 2011 at 10:14
And it’s so easy to make your own that I was surprised that I didn’t do it any earlier..
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As living in Asia, I love Indian spices and it is very lucky we have a little India town here where we can buy fresh spices at the Indian shop.
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Simone (junglefrog) — September 3rd, 2011 at 10:15
I have to travel quite a bit to get to a fresh spice store but since I don’t have to do that every week, it’s worth the little trip!
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What a cool photo of all the spices that go into garam masala! Lovely.
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Simone (junglefrog) — September 3rd, 2011 at 10:15
Thanks Sara!
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Never realized that masala is such a complex and rich blend of spices, I always bought them in powder form, maybe it is time for me to do it on my own, thanks for sharing! And love your pictures, as always
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Simone (junglefrog) — September 3rd, 2011 at 10:16
You should really do that Kris. It’s so incredibly easy to make your own that it’s just a shame to buy the ready made packages (unless you have access to really good ones that is)
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I will give this a try when my ready-made batch runs out!
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Simone (junglefrog) — September 3rd, 2011 at 10:23
Thanks Gerlinde… it’s worth it!
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We have a huuuuuge bag of it because I wanted it for one little recipe…and somehow it was a better deal to buy lots.
I have no idea how we’ll ever use it up…but I love the flavour!
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Simone (junglefrog) — September 3rd, 2011 at 10:24
That’s the good thing about making your own. You can make just a little. Ofcourse… that does mean you have to buy bags of all the separate spices..lol.. Not sure if that’s gonna help in the storage department.
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I make my own garam masala too and it’s in my blog too and I agree with you … every other home has their own version of it. Love your blog and the pictures are gorgeous.
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Simone (junglefrog) — September 3rd, 2011 at 10:25
Thanks Kankana. You have a gorgeous blog yourself. I just took a look and love it. Have fun on your trip!
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yes there are so many variation this looks wonderful
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Simone (junglefrog) — September 3rd, 2011 at 10:25
Thanks!
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I love masala chicken so i keep your recipe ! Looks very delicious ! Have a nice week-end, xx
Delphine
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These spices are warming, which will come in handy with the fall season approaching — looking forward to it!
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Simone (junglefrog) — September 5th, 2011 at 09:12
Ah yes… almost fall isn’t it?
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I love the first photo, Simone!
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I need to try blending my own spices!
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Looks really good Simone! Yes every home has a diff. version. I make the Punjabi Garam masala and do not roast the spices. (some do in the Punjabi version too).. and I use a whole lot of coriander. (have one in my blog). But whatever spice you use and in whatever amount, combining all the fragrances has to be good! I hate the store bought packed ones.
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Simone (junglefrog) — September 10th, 2011 at 11:15
Yeah, I think that now I have made my own version once I will probably not go back to store bought. Apart from the fact that garam massala as a spice blend is not really easy to find here
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I love that you used a mortar and pestle! The masala looks fresh and inviting to use! I use a coffee grinder if I am making batches and mortar-pestle when I make enough for one-time-use. The fragrance is so intoxicating! I use a lot of cardamoms. I too hate packaged masalas.:)
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Simone (junglefrog) — September 14th, 2011 at 22:24
It was quite a bit of grinding before everything was fine enough but yeah, love the flavors!
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There are few things that smell better to me than garam masala – love it. And it is also one of the things that makes the biggest difference if you make it yourself – the shop-bought versions are just not the same…
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Thanks so much, Simone! I’m sick of looking for Garam Masala in the supermarket and never find it…. This recipe will be very useful (and I do have all the ingredients!
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