How to make fresh garam masala at home in 2 easy steps

Garam masala is widely used in Indian cooking be it vegetarian or non-vegetarian.  As the name suggests Garam means warm and masala refers to combination of numerous spices hence it is known as garam masala. This is an amazing combination spice mixture which keeps our body free of toxins by providing it warmth. This masala is readily available in all grocery stores and supermarkets.

I use both readymade and homemade garam masala.  Preparing homemade garam masala is very simple and easy. I will be sharing with you in detail how to prepare garam masala at home. Readymade garam masala may have aroma but it’s not equivalent to that prepared at home. Homemade garam masala have longer storage life as they can be prepared in small batches and can be used as per one’s convenience. The flavour and colour can be different depending upon the spices available locally.

Spices used in preparation of garam masala

Green cardamom also known as small eilachi. A spice with nice aroma that has its own distinct flavour. Many people keep this spice in their mouth to keep bad breath away. It helps to keep the digestion smooth.

Black cardamom is known as badi eilachi. This spice has very pungent and strong flavour. Many people use this pungent spice to add smoky flavour.

Coriander seeds is the base for preparing garam masala. This spice contains a very nice aroma which helps to balance the strong flavours of other spices.

Black Pepper also called as kali mirch. This spice gives our spice mixture the warmth. It is used to give smoky flavour too.

Bay leaf is yet another name of tej patta. The very meaning of the name refers to pungent and strong flavour. It is used in many Indian recipes and curries.

Cumin seeds or jeera as we Indians call it in Hindi is a spice which is used to create numerous Indian recipes. They are often added in the very beginning along with oil/ ghee. This spice is a great digestive too and it gives the spice mixture the strong flavour.

Cinnamon is another name of dalchini. It is used to add a nice and sweet taste to the curries.

Cloves in India is known as laung and it has numerous benefits. It aids to boost the body’s metabolism. This spice has a dominating flavour.

Fennel or saunf is found in many restaurants as a mouth freshener. Apart from being a mouth freshener it is a wonderful spice which has a nice smell. It aids in maintaining the balance of all the other spices.

Star anise many of us may have known by its very name. It is also called as chakra phool in Hindi. It makes the digestion smooth.

Nutmeg is a seed spice and is called as jaifhal in Hindi. This spice has a nutty and woody taste.

Mace is another name of javithri. It gives the spice mixture a strong smell.

How to prepare garam masala

I am sharing the method which I personally prefer to use to make garam masala at home. If you are staying in the area where there is not much sunshine don’t worry, I have solution for that.

First method is to roast the spices for 2 minutes in kadai until they give a nice aroma. Remember we don’t have to make them red or burn them. After they are done with the roasting spread them on a plate until they are cooled down. Add them to a grinder and make a fine powder. Store in an air tight container for long shelf life. Use as required.

Second method is to sundry them for a day covered with a fine muslin cloth. Slightly crush the black pepper, cinnamon and black cardamom so that if there are any worms they will come out. Grind them to fine powder after they are cooled.

How to use this spice mixture

This masala is used in numerous recipes worldwide. It depends upon the dish which is being prepared. Excess quantity can spoil the taste and balance of other spices. It is recommended to follow the steps given in the recipe that you are preparing. In many recipes it is added in the beginning and in the mid stages.

Conclusion

Garam masala is a blend of numerous spices. It provides warmth from within keeping away the toxins. This amazing masala is prepared from blending green cardamom, black cardamom, black pepper, cinnamon, cumin, bay leaf, coriander seeds, fennel, cloves, star anise, mace and nutmeg

This spice mixture is used in vast variety of vegetarian and non-vegetarian recipes. It is very simple to prepare at home.

One can also buy readymade garam masala from the market. The aroma of readymade masala is not equal to that of homemade masala. The homemade masala has longer shelf life and can be prepared in the required quantity when needed.