Garam Masala.

The quintessential Indian spice.

I could write an entire essay about the history, techniques and variations that I found through all the research, but I’ll leave that for another post… I know you may be “in a pinch” for some and don’t need the explanation right now ;). 

While you can find Garam Masala at most grocery stores, there is something special about whipping it up yourself. This is by no means the most authentic recipe, as those are usually made from whole spices, which are toasted, then ground, but it is a perfect substitute for when you want a strong, warming version of Garam Masala. It is almost as easy as buying it in store but gives you a much deeper flavor. The fresher your ground spices, the more flavorful your Garam Masala will be. 

Another thing to consider, is that there is no one recipe for Garam Masala. Each region and even family has their own unique blend and this is based off of what I found I liked in a Garam Masala when I used it in recipes. You can definitely tweak it to your liking and make it yours, but I found this to be a simple, but winning combination. 

Make some for yourself now and keep it on hand for when the craving for my Chicken Tikka Masala Pizza hits… or just for any time you’re craving Indian. 

Garam Masala in a Pinch

2016-09-01 11:35:20

Yields 3

A simple, homemade version of Garam Masala that you'll always want to keep on hand.

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Prep Time

5 min

Total Time

5 min

Prep Time

5 min

Total Time

5 min

Ingredients

1. 3 Tbsp Coriander
2. 2 1/2 Tbsp Cardamom
3. 2 1/2 Tbsp Black Pepper
4. 1 1/2 Tbsp Cumin
5. 1 Tbsp Cloves
6. 2 tsp Cinnamon
7. 1 tsp Nutmeg
8. 1 tsp Ginger

Optional

1. 1 tsp Anise
2. 1 tsp Fennel
3. 1 tsp Mace
4. 1 tsp ground Bay Leaf

Instructions

1. Whisk all the ingredients together until evenly combined. Store in an airtight container and use as called for in your recipe. Makes about 3/4 cup of Garam Masala.

Notes

1. For a deeper, more authentic flavor, you can lightly toast the ground spices in a skillet over medium heat until fragrant, about 3-5 mins. Allow the spices to cool, then store and use as above.

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