Garam Masala Recipe

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Clean the bay leaves and the inner part of the cinnamon sticks with a dry or damp cloth to remove dirt. Break open the nutmeg and check for infestation. Pick out stones and debris from all the spices.
2. Dry roast the cardamoms, bay leaves, star anise, nutmeg, mace, cinnamon, cloves and pepper on low heat until fragrant and crunchy, without burning. Move them to a large tray.
3. Roast the coriander seeds on low heat until slightly deep golden or light brown, not burnt. Move them to the same tray.
4. Dry roast the fennel seeds briefly until aromatic, then move them to the tray.
5. Roast the cumin on low heat until fragrant and slightly deeper in colour, not burnt. Move it to the tray and let all the spices cool completely.
6. Grind all the spices to a fine powder in a spice grinder, in bursts of 40–60 seconds.
7. If the powder is coarse, sieve it and grind the coarse bits again. With a small grinder, grind in 2 batches.
8. Store the garam masala in an airtight, dry glass jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.