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    Home

    Garam Masala Recipe

    February 2, 2023 By Aarthi 20 Comments

    Jump to Recipe Jump to Video Print Recipe

    Flavourful garam masala recipe which is an essential powder in Indian cooking. You can never miss this spice in curries. This perfect homemade garam masala takes your curries to a whole next level.

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    TABLE OF CONTENTS
    1. About Garam Masala Recipe
    2. Garam Masala Ingredients
    3. Video for Garam Masala Recipe
    4. 📖 Recipe
    5. Version 1 : Shahi Garam Masala Recipe (Biryani Garam Masala)
    6. Version 2: Garam Masala Powder (Easy Version)
    7. Tips & Tricks
    8. Storage Suggestions

    Garam Masala Recipe

    Shahi Garam Masala Powder Recipe - Dum Biryani Masala Recipe with step wise pictures.

    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 don't 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.

    About Garam Masala Recipe

    A really special shahi garam masala powder which can be added in biryanis, kurma and gravies. This gives a very heady aroma and taste.

    This is a special masala powder specially made for dum biryanis and gravies. It is a perfect proportion of all the aromatics which gives it unique scent.  I used this in my mutton dum biryani and it is perfect.

    Similar Recipes,

    Indian Curry Rice Recipe
    Homemade Red Pepper Powder
    Bombay Sandwich Masala
    Sambar Powder
    Rasam Powder
    Bachelor Sambar Powder
    Biryani Masala Powder

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    Garam Masala Ingredients

    Mixture of different whole spices are roasted and powdered to make garam masala. Sometimes garam masala ingredients (spices) are powdered raw. If you are making raw garam masala, then you have to add it at the beginning of making curries. Roasted garam masala can be sprinkled at the end. Each person have their own spice mixtures to make garam masala. Usually garam masala has these following spices.

    • Cinnamon
    • Fennel seeds
    • Cumin seeds
    • Cardamom (both black and green)
    • Cloves
    • Bay leaf
    • Black stone flower
    • Star anise (optional)
    • Nutmeg (optional)
    • Mace
    • Coriander seeds (depends)

    Video for Garam Masala Recipe

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    How to Make Garam Masala at Home

    Choosing the Spices 

    Use fresh good quality spices to make garam masala. Fresher the whole spices the more aroma your masala tends to have. 

    Measuring the spices

    You can play around with the measurements of the whole spices as per your preferences. I like to try different measurements each time and this measurment is what came up with to my personal preference.

    Roasting the Spices

    Roasting the spices plays an important part in making garam masala. I like to roast on a heavy bottom dry pan. Roasting the spices releases the natural oils from the garam masala which makes it aromatic. 

    You can roast your spices in oven, sometimes when I don't have much time, I like to follow this method of roasting spices in oven

    How to Roast Garam Masala Spices in oven

    It is very easy to roast garam masala in oven. Preheat oven to 180 degree C. Take all your spices in a baking tray. place the tray in oven and bake for 8 to 10 mins. keep mixing the spices half way through. Now remove the tray from oven and cool it on countertop. Once cooled take the spices in a blender and powder till fine. 

    Grinding

    Always cool your toasted spices completely before grinding which helps in even grinding. You can grind whole spices to the texture you prefer. I like to make my garam masala fine but not super fine. You can grind them coarse if you wish to. If your garam masala is coarse you might need to add more powder in your curries. The finer the powder the more pungent your masala is. 

    Storing

    Storing plays an important part. Cool your powdered masala and store in a glass air tight container for many weeks. Always use dry spoon when using your masala. Make small batches of masala so it doesn't lose its potency.

    📖 Recipe

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    Garam Masala Recipe | Garam Masala Powder Recipe | How to Make Garam Masala at Home

    Flavourful homemade garam masala recipe which makes any curries special. Shahi Garam masala recipe included.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 1 cup

    Ingredients
      

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

      Version 1: Shahi Garam Masala

      • ¼ cup Fennel Seeds / Sombu / Saunf
      • 2 tbsp Cumin Seeds / Jeerakam
      • ¼ cup Cinnamon / Pattai
      • 1 tbsp Black Pepper
      • 10 Black Cardamom
      • 20 Green Cardamom
      • 1 tbsp Cloves
      • 5 Mace
      • 4 StarAnise
      • 5 Black Stone Flower / Kal Paasi

      Version 2 : Garam Masala Powder

      • ½ cup Coriander Seeds / Mullu Malli
      • ½ cup Fennel Seeds / Saunf / Sombu
      • ½ cup Cinnamon Stick / Pattai Broken pieces, Filled like a mount
      • ½ cup Cumin Seeds | Jeerakam
      • 15 Bay Leaf / Punnai Ilai / Brinji Leaf
      • 20 Cardamom | Yelakai
      • 20 Cloves Cloves | Krambu
      • 10 piece Star Anise / Annachi mokku

      Instructions
       

      Version 1: Shahi Garam Masala

      • Take all ingredients in a dry pan and roast on a very low heat 5 to 7 mins.
      • Cool it down.
      • Take it in a blender and powder fine.
      • Store in an air tight container.

      Version 2 Garam Masala Powder

      • 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 an air tight container.

      Video

      Notes

      • This is a strong garam masala, so use a tsp to flavour the meals.
      • I store the whole amount in an 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.
      • You can use this in biryani, dum biryanis, kurma and gravies.
      • This can be stored for more than a month at room temp.

      How to Roast Garam Masala Spices in oven

      It is very easy to roast garam masala in oven. Preheat oven to 180 degree C. Take all your spices in a baking tray. place the tray in oven and bake for 8 to 10 mins. keep mixing the spices half way through. Now remove the tray from oven and cool it on countertop. Once cooled take the spices in a blender and powder till fine. 
      Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
      Prevent your screen from going dark

      Version 1 : Shahi Garam Masala Recipe (Biryani Garam Masala)

      1)Take it in a dry pan

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      3)Roast gently till toasted

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      4)Now it is well roasted.

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      5)Cool this and take it in a blender.

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      6)Powder till fine.

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      7)Store in an air tight container. You can use this for biryani, dum biryani, gravies and kurmas.

      Pin

       

      Version 2: Garam Masala Powder (Easy Version)

      This is my everyday garam masala which i use on a daily basis for my curries. 

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      Pictorial:

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      Take all your spices
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      Heat a heavy bottom pan
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      Add all the spices in
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      toast, toast, toast
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      Remove to a plate and let them cool down
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      Now take them in a blender
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      and powder them finely
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      Put them on a paper, and let them cool down
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      Store in a air tight container

      Tips & Tricks

      • This is a strong garam masala, so use a tsp to flavour the meals.
      • I store the whole amount in an 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.
      • You can use this in biryani, dum biryanis, kurma and gravies.
      • This can be stored for more than a month at room temp.

      Storage Suggestions

      Garam Masala powder can be stored in an air tight container for more than a month. Spices tends to lose their potency over time. So I like to make my garam masala fresh every month.

      If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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      IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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      Aarthi

      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!

      Reader Interactions

      Comments

      1. ♥LOVE2COOK MALAYSIA♥

        at

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

        Nice shots dear!

        Reply
      2. Priya

        at

        Nothing will beat homemade masala powders,well done.

        Reply
      3. Priya Yallapantula

        at

        Love this 🙂

        Reply
      4. pria

        at

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

        Reply
      5. Veena Theagarajan

        at

        love the home made powders.. This is nicely done

        Reply
      6. Jessica | Cajunlicious

        at

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

        Reply
      7. chitra

        at

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

        Reply
      8. Caroline - All That I'm Eating

        at

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

        Reply
      9. Anonymous

        at

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

        Reply
      10. Aarthi

        at

        @AnonymousU can have it for months

        Reply
      11. sujithra neharika

        at

        Thank u for sharing

        Reply
      12. Sonali Agarwal

        at

        Can u pl share masala for chai ( tea)

        Reply
      13. Anonymous

        at

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

        Reply
      14. Aarthi

        at

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

        Reply
      15. Anonymous

        at

        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

        at

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

        Reply
      17. Kalyani Gayathri

        at

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

        Reply
      18. sharon josephine

        at

        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
        • Syed Ashraf

          at

          4 stars
          In ingredients list what I observed you have missed an important item by which name the powder stand i.e to say you need to add Shah zeera black carrom seeds without this your recipe is incomplete.

          Reply
      19. Aarthi

        at

        @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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