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You are here: Home / Back to Basics / Homemade Garam Masala Powder – My Version

Homemade Garam Masala Powder – My Version

March 8, 2013 By Aarthi 19 Comments

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The one question i often get from my readers are what spice powders you use. Which brand of garam masala you use and stuff like that. So i am now going to reveal my favorite and my version of garam masala which i use in my cooking. I make a batch of my garam masala often, and store in fridge so i can brighten up my curries using this spice powders. You know there is nothing better than homemade spice mix added to your curries.

This is my version of garam masala. The measurements are so basic. Just use the same cup or bowl to measure all the spices in the given proportion of the written recipe. For me it works all the time, this is quite a strong garam masala with intense flavours so you dont need to use much, you can use just a tsp or two to brighten your curries. My mum’s version is a little different which i will post soon.

Now comes the main part. THE SPICES. You should get the best spices for this recipe, because that’s what make it really unique. Try to buy the fresh spices available and use it immediately. I hope you will try this out and let me know what you think..



IMP: All the spices are not measure by weight, just use the same cup and fill with the spices.


Preparation Time : 5 mins
Cooking Time : 15 to 20 mins
Makes – 2 cups of spices


Ingredients:

Coriander Seeds / Mullu Malli – 1/2 cup
Fennel Seeds / Saunf / Sombu- 1/2 cup
Cinnamon Stick / Pattai – 1/2 cup( Broken pieces, Filled like a mount)
Cumin Seeds / Jeerakam – 1/2 cup
Bay Leaf / Punnai Ilai / Brinji Leaf- 15 big leafs
Cardamom / Yelakai – 20
Cloves / Krambu – 20
Star Anise / Annachi mokku – 10

Method:

Heat a heavy bottom pan, and add the spices in that. 

Toast it on a low flame till it gets toasted and golden. It will take around 15 – 20 mins.

Now remove them to a plate and let them cool down.

Now add this to a good blender and make into a fine powder.

Transfer this powder to a paper and allow them to cool down.

Now store them in a air tight container.


Notes:

1)This is a strong garam masala, so use a tsp to flavour the meals.

2)I store the whole amount in a air tight container in fridge and take as much as i need in a small container and store in the cupboard. This way the spices stay fresh.


Pictorial:

Take all your spices

Heat a heavy bottom pan

Add all the spices in

toast, toast, toast

Remove to a plate and let them cool down

Now take them in a blender

and powder them finely

Put them on a paper, and let them cool down

Store in a sir tight container

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Filed Under: Back to Basics, Basic Masala, bay leaf, Cardamom, Cloves, Homemade Powders, Powdered Spices, Recent Recipes, Spice Mix, Start Anise

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. ♥LOVE2COOK MALAYSIA♥

    March 8, 2013 at 9:56 am

    I love making my own garam masala and rasam powder too 😉

    Nice shots dear!

    Reply
  2. Priya

    March 8, 2013 at 11:38 am

    Nothing will beat homemade masala powders,well done.

    Reply
  3. Priya Yallapantula

    March 8, 2013 at 5:12 pm

    Love this 🙂

    Reply
  4. pria

    March 8, 2013 at 5:19 pm

    hmm, now that would have made your kitchen smell wonderful 🙂

    Reply
  5. Veena Theagarajan

    March 9, 2013 at 6:41 am

    love the home made powders.. This is nicely done

    Reply
  6. Jessica | Cajunlicious

    March 10, 2013 at 7:58 pm

    Aarthi thanks for sharing…I love making my own spices too!

    Reply
  7. chitra

    March 11, 2013 at 1:05 pm

    thanks for sharing aarthi. hereafter i am not going to buy in store.

    Reply
  8. Caroline - All That I'm Eating

    April 19, 2013 at 12:07 pm

    Great idea and really useful instructions. Good to know to keep it in the fridge for freshness!

    Reply
  9. Anonymous

    December 17, 2014 at 8:21 am

    How long v can use this powder once stored in fridge?

    Reply
  10. Aarthi

    December 17, 2014 at 5:16 pm

    @AnonymousU can have it for months

    Reply
  11. sujithra neharika

    January 4, 2015 at 3:32 am

    Thank u for sharing

    Reply
  12. Sonali Agarwal

    January 8, 2015 at 5:14 am

    Can u pl share masala for chai ( tea)

    Reply
  13. Anonymous

    January 8, 2015 at 8:31 am

    Hi Aarthi.
    How do I keep these masalas fresh and bugs free. ??
    Sarah..

    Reply
  14. Aarthi

    January 8, 2015 at 4:42 pm

    @AnonymousI store it in fridge, it stays good for months

    Reply
  15. Anonymous

    January 29, 2015 at 4:37 pm

    Hi aarthi
    it's a nice preparation for garam masala,but you have omitted black pepper, may I ask why, in my family method of preparing pepper is a must…just curious…will it alter the taste?!

    Reply
  16. Aarthi

    January 29, 2015 at 5:58 pm

    @AnonymousI dont add pepper..so i can control the spiciness in my curries..u can add if u need..

    Reply
  17. Kalyani Gayathri

    August 2, 2015 at 3:48 pm

    I like you website …its too good to learn cooking…thank you

    Reply
  18. sharon josephine

    February 5, 2016 at 1:58 am

    Hi Aarthi ,
    I prepared this powder but it tastes more like fennel seeds smell but i want it to be like hot taste. Does that garam masala actually taste like that because i cooked exactly as u said hmmm what can i do to make it tasty hot (spicy)

    Reply
  19. Aarthi

    February 7, 2016 at 11:26 am

    @sharon josephinenormally garam masala is not at all spicy. it is a blend of aromatic spices which gives aroma to your food. Since we dont add chilli in this

    Reply

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