Note: Original post published in March 2016 has been updated with new photos and a video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
What is Garam Masala
Garam Masala literally translates to “warm spice mix”, and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chili for a hearty, aromatic flavor. Every region (and family) across India has its own version of homemade garam masala. My mom’s authentic garam masala calls for twenty whole roasted spices, some of which can be hard to find. I still remember her yearly ritual of making the garam masala, which involved shopping for the best whole spices, cleaning and roasting them, grinding them, and then carefully storing them in beautiful glass jars. Over the past several years, during mom’s visits to the US, she taught me how to create a simplified version with a similar authentic flavor using just five whole spices. This is the garam masala I use in most of the recipes that I share on the blog, so you can recreate the exact same flavors of Indian dishes at home.
Why make Garam Masala at home?
Flavors of homemade masala powder have no comparison to store-bought spice blends in terms of taste, quality, or freshness. Just 1 teaspoon of freshly made garam masala will elevate the taste of your dishes to a different level making it easy to make your favorite Indian food at home. Best of all it takes 10 minutes and 5 basic whole spices from your pantry to make it at home.
Ingredients
To learn about other Indian spices, read this Guide to Essential Indian Spices which includes all the spices I like to stock up on.
How to Make Garam Masala
Lightly roast each spice in a small pan on low-medium until they get hot, about a minute, stirring frequently so they do not burn. The goal is to make them a bit toasty so they are easy to grind.
Allow the spiced to completely cool down.
Add them to a coffee or a spice grinder and grind to make a fine powder. Store in an airtight container away from direct sunlight.
Best Way To Grind Whole Spices
Tips for Best Garam Masala
Roast the spices individually on medium heat, stirring them frequently until they start to release aromas. Roasting spices removes any moisture in them, making them crisp and easy to grind into fine powder. Roast and grind the whole green cardamom pods. In addition to the seeds, the outer skin also adds flavors and aroma to the masala For the full flavor, avoid pre-ground cinnamon powder and use whole cinnamon sticks instead. Gently hammer the whole cinnamon stick with a pestle and break it into smaller pieces to make it easier to roast and grind. Shahi Jeera also known as black cumin seeds, are available in most Indian grocery stores. You can substitute regular cumin seeds if you do not have shahi jeera on hand. Allow the spices to completely cool down before grinding them.
Recipes Using Garam Masala
Butter Chicken - Also known as Punjabi murgh makhani this popular Indian dish has tender chicken cooked in a creamy sauce with the heavenly aroma of garam masala. Tandoori Chicken - Using a modern cooking method to the traditional Tandoori Chicken, this recipe uses Airfryer for a quick and easy dinner. Chicken Biryani - A one-pot meal made with fragrant basmati rice, tender spiced chicken, and caramelized onions, and cooked in less than an hour using the Instant Pot Aloo Gobhi - A go-to weeknight staple, this cauliflower curry is cooked with potatoes, onions, tomatoes, and warm earthy spices Palak Paneer - A classic vegetarian dish from north India, made with fresh spinach and cottage cheese, seasoned with fresh ginger, garlic, and garam masala Daal Makhani - A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice
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