Homemade Garam Masala
Prep time
Total time
Garam Masala is an essential spice in a desi. The word “garam masala” translates to “hot spice” though there is nothing hot, such as pepper, in the spice mix. It is a warm and exotic spice mix made from combination of different spices.
Author: Lail Hossain
Recipe type: Condiment
Cuisine: Bangladeshi
Serves: 1 cup
Ingredients
- ½ cup coriander
- ½ cup cumin
- 2-3 stick of cinnamon
- 15-20 cloves
- 7-8 black cardamom
- 2-3 bay leaves
Instructions
- Break the cinnamon sticks into smaller pieces (optional).
- Dry roast each spices in low medium heat. About 3-4 minutes each stirring continuously to prevent burn.
- Let cool.
- Using a food processor or coffee grinder grind them to dust.
- Store in an air tight container.
Notes
Mix all the ingredients and store in airtight container if the recipe calls for whole garam masala mix(example : pulao, khichuri, etc.)
I use a manual can opener to break the cinnamon sticks for easier grinding.
Be cautious when roasting so that the spices do not burn.
Garam masala can last 6+ months in an airtight container.
I use a manual can opener to break the cinnamon sticks for easier grinding.
Be cautious when roasting so that the spices do not burn.
Garam masala can last 6+ months in an airtight container.
Recipe by WithASpin at https://withaspin.com/2013/03/09/garam-masala/