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Garam Masala Recipe
I learned the hard way that garam masala isn't a spice you just dump in at the end like cinnamon. The first time I made it from scratch, my kitchen smelled amazing but my dal tasted flat—I'd forgotten to toast the seeds before grinding them. Once I started taking the extra ten minutes to wake up those whole spices with heat, everything changed. Now this blend lives on my counter permanently, and every jar of store-bought garam masala that expires feels like a waste.
Ingredients
Method
- Heat a heavy skillet over medium-low heat. Add the coriander seeds and toast for 1–2 minutes, shaking the pan frequently, until fragrant and slightly golden. Transfer to a plate and let cool briefly.
- In the same dry skillet, add the cumin seeds, fennel seeds, peppercorns, cardamom seeds, cloves, ginger slices, bay leaves, cinnamon stick, and nutmeg (if using whole). Toast for 3–4 minutes total, stirring every 30 seconds to prevent burning. You should smell a deep, warm aroma—almost like something is baking in the oven.
- Remove from heat and let everything cool completely on the plate (about 15 minutes). This step matters: hot spices will steam themselves in the grinder and turn clumpy.
- Transfer cooled spices to a spice grinder or clean coffee grinder. Pulse until you have a fine powder, about 30–60 seconds. Stop and scrape down sides as needed.
- Sift through a fine-mesh strainer into a bowl if you want an extra-fine texture (optional). Return any larger pieces to the grinder for another pulse.
- Store in an airtight glass jar away from heat and light. Use within 3 months for best flavor, or freeze for up to 6 months.
Nutrition
Notes
I make it in batches so I'm never scrambling when a recipe calls for "a tablespoon." The trick is letting the ground spice cool completely before sealing it up—hot spices trapped in a jar will sweat and clump, then lose their punch. Once cooled, store in an airtight glass container away from heat; it stays bright for about three months on my shelf.
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