Homemade Garam Masala

Ingredients

• unspecified N/A Cardamom seeds (Whole seeds, lightly toasted)
• unspecified N/A Fennel seeds (Whole seeds)
• unspecified N/A Cumin seeds (Whole seeds)
• unspecified N/A Coriander seeds (Whole seeds)
• unspecified N/A Whole black peppercorns (Whole peppercorns)
• unspecified N/A Cinnamon stick (One stick, broken into chunks after roasting)
• unspecified N/A Nutmeg (whole) (Whole nutmeg, removed after roasting and later grated)
• unspecified N/A Chili powder (Adjust heat to taste)
• unspecified N/A Ginger powder (Adds warm depth)

Instructions

1. Roast whole spices

   Place the cardamom seeds, fennel seeds, cumin seeds, coriander seeds, whole black peppercorns, cinnamon stick and whole nutmeg in a dry skillet over very low heat. Stir continuously for 3 minutes, then turn off the heat and continue stirring for another 30 seconds. Remove from heat and let the spices cool completely (about 5 minutes).

   Time: PT3M30S

2. Prepare cinnamon and nutmeg

   Once cooled, remove the whole nutmeg and the cinnamon stick. Break the cinnamon stick into small chunks for easier grinding.

   Time: PT30S

3. Grind the toasted spices

   Place the toasted cardamom, fennel, cumin, coriander, peppercorns, cinnamon chunks, and nutmeg into a coffee grinder. Pulse until a fine powder forms.

   Time: PT2M

4. Sift the powder

   Transfer the ground spices to a small bowl and sift through a fine mesh sieve to remove any larger particles.

   Time: PT1M

5. Add fresh nutmeg

   Using a microplane, grate a pinch of fresh nutmeg directly into the sifted powder and stir to combine.

   Time: PT1M

6. Incorporate chili and ginger powders

   Add the chili powder and ginger powder to the mixture. Mix thoroughly until the blend is uniform.

   Time: PT1M

7. Store the garam masala

   Transfer the finished garam masala to an airtight glass jar, seal tightly, and label with the date. Store in a cool, dark place.

   Time: PT30S

Nutrition Facts

Calories

8

Protein

0.3g

Carbohydrates

1g

Fat

0.5g

Fiber

0.5g

Ingredient Substitutions

• Instead of Cardamom seeds: Green cardamom pods (seeds removed)
• Instead of Fennel seeds: Anise seeds (use half amount)
• Instead of Cumin seeds: Ground cumin (use less)
• Instead of Coriander seeds: Ground coriander (use less)
• Instead of Whole black peppercorns: Ground black pepper (use less)
• Instead of Cinnamon stick: Ground cinnamon (use less)
• Instead of Nutmeg (whole): Ground nutmeg (use less)
• Instead of Chili powder: Paprika, cayenne pepper
• Instead of Ginger powder: Ground fresh ginger (dry it first)

Equipment Needed

• Heavy‑bottomed skillet or pan
• Stove
• Wooden spoon or heat‑proof spatula
• Coffee grinder or spice grinder
• Small bowl
• Fine mesh sieve (sifter)
• Microplane or fine grater
• Airtight glass jar with lid
• Measuring spoons (optional) (optional)

Critical Steps — Do Not Skip

• Roasting the spices without burning them
• Allowing the spices to cool completely before grinding
• Grinding to a fine powder for optimal texture

Chef Tips from the Video

• For an even deeper aroma, toast the spices in a dry skillet for an extra 30 seconds before grinding.
• If you don’t have a coffee grinder, a high‑speed blender works well but may need extra sifting.

Troubleshooting

Storage

Refrigerator: Not necessary; keep in airtight jar at room temperature.

Freezer: Not recommended; moisture can affect flavor.

Room temperature: Store in a cool, dark place in an airtight jar for up to 6 months.

Make-Ahead Tips

• Roast a larger batch of whole spices and store them in an airtight container; grind fresh portions as needed.