Homemade Garam Masala Spice Mix – Indian Cooking Basics
Homemade Garam Masala Spice Mix – Indian Cooking Basics.
A Garam Masala Spice Mix is a blend of warm spices used in Indian cooking. Often you add it to dishes such as tandoori, tikkas and curries. This simple, esasy and effortless recipe for homemade garam masala spice mix will turn your every day cooking to a gourmet master piece with just a pinch of this warm spice.
Homemade Garam Masala Spice Mix – Indian Garam Masala Spice Blend
What really is Garam Masala?
First – it’s pronounced as gah-ram mah-sah-lah. (there is no ‘h’ in the spelling but it’s very much in the pronunciation). In Hindi which is the national language of India, the word garam means ‘warm or hot’ and the word masala means -spices’. So basically garam masala is a blend of warm spices.
So it’s a blend of warm spices that are used in Indian cooking. Though garam masala is an Indian spice there are many version and variations of it depending on the region. The garam masala coming from the north will be a little different from another part of India . Often you will get families that have a secret recipe for their garam masala that has been passed down over the years and guarded as family secrets.
If you like spice mixes like pumpkin spice, gingerbread spice guess what you probably will love garam masala. Because a lot of these spices are quite similar like cinnamon and cloves etc.
Just as ginger bread spices can pep the ginger bread dough or pumpkin spice as depth of flavor to an apple pie similarly garam masala adds tons of flavor to an Indian dish.
Make your own spice mix – Homemade Garam Masala Spice Mix – aka Garam Masala Spice Blend
Garam Masala Spice Mix has health benefits too!
There are plenty of health benefits to garam masala! Remember my 5 spice ginger tea for cold and soar throat ? All these spices apart for adding flavor and warmth to our body have been used for thousands of year by our ancestors for medicinal purposes. If you read the Indian literature you will see, there is a long history of the uses of the spices found in garam masala in Ayurvedic medicine. These spices are packed with antioxidant properties.
A little goes a long with them, just add a sprinkle of garam masala in your next cookie dough to see what I mean. While there are many different variations of the garam masala – the most common spices used are black pepper, cinnamon, cardamon, cloves, mace, bay leaves.
Some times you get other spices added like coriander, cumin, fennel, and turmeric. I personally think these do not belong in garam masala! They are to be put in the specific dish separately depending on the dish. For example fennel goes really well with lamb but not necessarily with fish or chicken.
Today, I’m going to share with you my mom’s secret recipe for Homemade Garam Masala. The best part of this recipe is you can use it not just in Indian cooking but also in pies, and cookies dough just as you would use pumpkin spice or gingerbread spice. These warm spices will warm you up in winter or add depth of flavor to you next comfort food.
Make your own spice mix – Homemade Garam Masala Spice Blend aka Garam Masala Spice Mix
Tip to buying store bought garam masala spice mix
Now I know that I’m crazy about making my own spice mixes but I don’t expect everybody else to be the same. Should you make your own garam masala at home. Absolutely !! But what if you don’t have all those spices? Yes, you can buy a store bought garam masala. Which one should you choose? Here are a few clues I would use personally. Now this is my opinion and it’s not meant for or any particular brand.
- I would not buy a garam masala that is not brown in color! No matter how many variation of garam masala I have seen over the years in India, they are mostly brown.
- Turmeric – would not buy one that has turmeric powder in there. It’s a wonderful spice but does not belong in garam masala (again this is my opinion)
- For me coriander, cumin, paprika belong in curry powder not garam masala. Often I see a commercial brand that tries to sell their garam masala as the one and only spice you will need for your next Indian curry. Nah, garam masala is used to enhance the flavor not as the only flavor.
- The issue with this ‘one and only spice you will need” is that often garam masala is used in addition to curry powder which again has coriander, cumin, turmeric, paprika ! So when you add both curry powder and garam masala in your recipe you now have an over dose of some spices which don’t necessarily work well.
- So next time you buy garam masala read the label it will tell you what it has in it.
Make your own spice mix – Homemade Garam Masala Spice Mix aka Indian Garam Masala Spice Blend
Here’s a look at what some of these spices look like
![Brown cardamom hole 100g Brown Cardamon Whole big cardamom wild cardamom cardamom prototype spice spice business for Corby professional food [Parallel import]](https://images-na.ssl-images-amazon.com/images/I/51r5lsS55LL._SL160_.jpg)
Price Disclaimer
Let’s talk ingredients and Substitutes (Save/Pin)
- Brown Cardamon – Often referred to as a queen of spices by many Indian chefs. Very different to the green cardamon. It add a delicious strong smokey taste and flavor and is often used in meat dishes like chicken biryani as well as in Indian Chai Spice Mix. But can be added to stews, slow cooked and braised dishes too. I highly recommend looking for this spice as it does add so much depth of flavor. Having said that if you must substitute I suggest you add two more green cardamons.
- Green Cardamon – Has a very strong pungent flavor. Very commonly used in middle eastern coffee. The cardamon has a number of seeds inside the pods which are usually what are ground and sold as cardamon powder. In this we use the whole spice including the outside green cover.
- Star Anise – Does actually look like a star with a seed in the middle and eight segments. Had a slightly bitter flavor and is very popularly used as medicine. I remember when we had the flu, mom would boil star anise in milk, then add a pinch of turmeric, pepper and honey. We didn’t have a choice we had to drink it up! Now I do it with my babies too.
- Mace – Unfortunately this wonderful spice is very rarely used. My mom used it often. Mace is the outer cover of the nutmeg which has a tan yellowish and red color. It has a nutty, sweet and warm flavor. You can use a pinch of mace powder in desserts just like you would use nutmeg.
I know mace can be hard to find so if you can’t find it you can omit it. Do not use nutmeg as a substitute as it is has a strong flavor and does not do with all dishes. - Bay Leaf and Cinnamon these are very easily found in most super markets and are often used in cooking stews, soups and pot roast. For garam masala spice mix I prefer to use the dried variety as it blend to a powder more easily.
Recipe – Homemade Garam Masala Spice Mix (Save/Pin for later)
Ingredients
- Pepper corns – 12 corns or 2 tsp powder
- Brown Cardamon – 2 large (1 tsp powder)
- Green Cardamon – 4 pods (2 tsp powder)
- Bay Leaf – 4 (1 tsp powder)
- Cloves – 20 cloves (2 tsp powder)
- Cinnamon – 6 inch stick (or 2 tsp powder)
- Caraway Seeds – 2 tsp seeds or powder
- Star Anise – 1 star (or 2 tsp powder)
- Mace – 2 inch piece (or 1 tsp powder)
Method
- Heat a heavy bottom sauce pan or fry pan on medium low heat.
- Add the garam masala whole spices (not powder) and lightly toast them
- This will bring out the flavor of the spices but will also help grind them to a smooth powder.
- Toast them for no more than 2 to 3 minutes until you smell the aroma of the spices
- Pour them in a grinder or food processor.
- Blend to a smooth powder scraping the sides as needed.
- You can also use a sieve to separate the fine powder from the coarse bit and continue blending.
- Once you have a fine powder pour into a spice jar and label it with the date.
Storage & Shelf life.
- This blend will stay in a cool dry place in your pantry for over a year.
- Always seal the lid properly when you open and close it. This will prevent it loosing aroma.
- If you live in a climate that is hot and humid and have a problem with spices getting ruined –
close the lid tight and store the garam masala jar in a plastic box in the fridge. It will stay fresh and last a year in the fridge. - All spices loose their intensity over time which is why making a small batch as I have given above better than making a bit batch.
- Once you have used this batch make a fresh new batch.
- If you find the intensity of the garam masala has gone from your current batch make a new one – the small batch works best!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Homemade Garam Masala Spice Mix – Best Indian Garam Masala.
Homemade Garam Masala Spice Mix - Indian Cooking Basics
Prep
Cook
Total
Yield 31 grams
A Garam Masala Spice Mix is a blend of warm spices used in Indian cooking. Often you add it to dishes such as tandoori, tikkas and curries. This simple, easy and effortless recipe for homemade garam masala spice mix will turn your every day cooking to a gourmet master piece with just a pinch of this warm spice
Ingredients
- Pepper corns - 12 corns or 2 tsp powder
- Brown Cardamon - 2 large (1 tsp powder)
- Green Cardamon - 4 pods (2 tsp powder)
- Bay Leaf - 4 (1 tsp powder)
- Cloves - 20 cloves (2 tsp powder)
- Cinnamon - 6 inch stick (or 2 tsp powder)
- Caraway Seeds - 2 tsp seeds or powder
- Star Anise - 1 star (or 2 tsp powder)
- Mace - 2 inch piece (or 1 tsp powder)
Instructions
- Heat a heavy bottom sauce pan or fry pan on medium low heat.
- Add the garam masala spices and lightly toast them
- This will bring out the flavor of the spices but will also help grind them to a smooth powder.
- Toast them for no more than 2 to 3 minutes until you smell the aroma of the spices
- Pour them in a grinder or food processor.
- Blend to a smooth powder scraping the sides as needed.
- You can also use a sieve to separate the fine powder from the coarse bit and continue blending.
- Once you have a fine powder pour into a spice jar and label it with the date.
Notes
Storage & Shelf life.
- This blend will stay in a cool dry place in your pantry for over a year.
- Always seal the lid properly when you open and close it. This will prevent it loosing aroma.
- If you live in a climate that is hot and humid and have a problem with spices getting ruined - close the lid tight and store the garam masala jar in a plastic box in the fridge. It will stay fresh and last a year in the fridge.
- All spices loose their intensity over time which is why making a small batch as I have given above better than making a bit batch.
- Once you have used this batch make a fresh new batch.
- If you find the intensity of the garam masala has gone from your current batch make a new one - the small batch works best!
Courses Lunch, Dinner
Cuisine Indian
Nutrition Facts
Serving Size 31 grams
Amount Per Serving | ||
|---|---|---|
Calories 96 | ||
% Daily Value | ||
Total Fat 2 g | 3% | |
Sodium 7 mg | 0% | |
Total Carbohydrates 20 g | 7% | |
Dietary Fiber 9.4 g | 38% | |
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you love Indian Food?
Well then you must check out some of my other Indian recipes from slow cooked curries to quick and easy as well as Indian Biryani and desserts
A Collection of Modern Indian Recipes by Veena Azmanov
I don’t find garam masala here so I always omit it from my recipes. I didn’t know it was so easy to make at home. I made some last week using your recipe and wow..what a difference it can make. I will never buy store bought again. Love the smell!!
Thank you so much Patty . Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
What a great idea making garam masala at home! I always use the store bought spice, but definitely have to try this recipe as well!
Thanks Natalie. I always make mine at home
Oh this is such a useful post, thank you! We get through quite a lot of garam masala, but I’ve always bought it ready blended.
Thank you Jane. Yes, when you buy it’s quite a big quantity. Personally I love to make small batches and keep the spices fresh.
I just pinned your recipe and will be making a batch soon ! Never thought of making my own garam masala until now – thanks for sharing !
Thank you Linda. I hope you try it.
We use this in so many different dishes, so we always have a big jar of it in the kitchen. It never lasts long as we love it so much.
Thanks Dannii. Happy to hear you use a lot. As long as it does not sit on the shelf for more than a year it’s great.
I love garam masala spice mix and use it with tea and milk to drink. I buy mine from the shops, and now I wonder which part of India does my mix come from 🙂
Thanks Diana. It does not matter which part it comes from – what’s important is what is inside the garam masala.
Hi Veena,
Awesome work…love to go through your site, beautifully done.Most of all its really nice that you are sharing your passion… Thank you for this recipe
Regards
Neetha Pereira
Sorry for the delayed reply Neetha. Thanks for the comment. Makes me happy to see that you like my work find my blog useful.
Thanks
Veena
Superb..It’s always amazing how beautifully you explain your recipes. I love your blog because there is always so much to learn.
Thanks so much Shalu – Happy to hear that my blog is useful and educational to you.