About this dish
Garam (hot) masala (spice) is one of the most important spice blends in North Indian cuisine. Here's our family recipe for making this pantry essential. If you are interested in cooking North Indian food, Garam Masala is one of the spice blends that you must stock up on. It's versatile and is used in numerous North Indian dishes from home-style vegetable dishes like Aloo Matar and Gobi Aloo to restaurant-style dishes like Palak Paneer and Shahi Paneer - Garam Masala is the spice blend that flavours all of these dishes. You can also use it in marinades, stir-fries and to temper dals.
- 10g or 2 tsp black pepper
- 5g or 1.5 tsp cloves
- 5g or 1.5 tsp shahi jeera (optional)
- 5g or 1.5 tbsp green cardamom
- 7g or 7pcs black cardamom
- 15g or 7 inch long sticks kerala cinnamon
- 5g or 1pc nutmeg
- 2g or 2pcs mace
- 1g or 1 whole star anise
- 2g or 3 pcs kashmiri red chillies (optional)
- 1g 3-4 indian bay leaves
- 1 tsp salt
- Gather all the spices needed an measure them out.
- Heat up a pan on low heat, we will toast the spices to awaken the flavours.
- Add the bigger spices like black cardamom, cinnamon and nutmeg first.
- Once the spices are warm to touch, add the other spices.
- Stir for about 30 seconds to make sure the spices don't get burned.
- Transfer them to a plate and spread them out, so that they can cool completely.
- When the spices are cooled down, mix them into a powder.
- Fill the garam masala into a air sealed container. This makes sure that it stays flavourful for a long time.