Mom's Garam Masala - A Family Recipe

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Break the whole turmeric, asafetida and nutmeg into smaller pieces with a mortar and pestle, one at a time, and set them aside.
2. Remove the stems from the red chillies.
3. Heat a few drops of oil in a heavy-bottomed pan over medium-low heat. Roast the red chillies for 2 to 5 minutes, stirring often, until aromatic, then move them to a large bowl.
4. Roast the coriander seeds until aromatic without browning them, then add them to the bowl.
5. Add 2 to 3 drops of oil at a time and slow-roast each remaining spice until it smells aromatic and feels hot to the touch, adding each one to the bowl.
6. Spread all the roasted spices on a large baking tray and let them cool completely.
7. Grind the cooled spices in a spice grinder in batches to a fine powder. Sift the powder and return the coarse bits to the grinder.
8. Repeat the grinding with any remaining spices, then store the sifted garam masala in an airtight glass jar away from direct sunlight. It can also be refrigerated or frozen for longer freshness.

Summarized from Ministry of Curry's video. Watch it for the details.