Looking for an alternative to store bought garam masala powder, try making your very own Homemade Garam Masala Powder. My mom used to place all the whole spices in the sun for 2-3 days. Why? Because whole spices retain their natural oils and aroma inside them and when they are heated in the sun their full flavors are released. Well, we hardly get any sun in the winters so for me it is roasting all the whole spices using dry heat method. Like sun roasting also brings out those hidden aroma and makes the spice mix richer, and flavorful. A pinch of garam masala is what it takes to make a gravy tasty and flavorful.
Perfect combinations of warm spices that adds great authentic flavor to Indian gravies without adding too much heat. So easy to make and remember there is no substitution to roasting. Roasting all the whole spices together in a dry kadhai is what makes a huge difference. Roast until you could smell the aroma and be careful not to burn the spices or they’ll become bitter. Maintain your heat on a low setting and you will hear a little popping sound here and there in the kadhai as the whole spices roast. Allow it to cool down completely and grind them all up. Roasted spices are easier to grind than the un-roasted ones.
I always use homemade spices mix (homemade tandoori masala and homemade garam masala powder) in my recipes. I would like to share a little secret here, whenever I am making garam masala I make it in large batches and after filling up my regular jar, I fill up a small bottle and keep it separately. This is my back up in case I run out of garam masala and a reminder to prep-up a fresh batch.
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Homemade Garam Masala Powder
- 8 whole sticks of Cinnamon (Dalchini)
- 10 pods of Whole Black Cardamom (Moti eliachi)
- 2 tablespoon Black Peppercorns (Sabut Kali mirch)
- 20 pods of Green Cardamom (Hari eliachi)
- 5 tablespon Coriander seeds (Sabut sukha dhaniya)
- 1 whole Nutmeg (Jaiphel)
- 6 pieces of Mace (Javitri)
- 10 pieces of Bay leaves (Tej patta)
- 1 cup Cumin seeds (Jeera)
- 8-9 pieces of Star Anise (Chakra phool)
- 20 pieces of Cloves (Laung)
- 1/2 cup Fennel seeds (Sanuf) (optional)
- Assemble and measure all the ingredients.
- Transfer all of them in a kadhai and dry roast them on a medium low flame. Roast until you could smell the aroma and be careful not to burn the spices or they'll become bitter. Maintain your heat on a low setting and you will hear a little popping sound here and there in the kadhai as the whole spices roast. Allow it to cool down completely.
- Add the roasted spices to the food processor and grind it to a powdered form - very fine.
- Store it in an airtight container and use as required.