Name: Garam Masala Recipe | Garam Masala Powder Recipe | How to Make Garam Masala at Home
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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; 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

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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.

TABLE OF CONTENTS

1. About Garam Masala Recipe

2. Garam Masala Ingredients

3. Video for Garam Masala Recipe

4. 📖 Recipe Card

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

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

7. Version 2: Garam Masala Powder (Easy Version)

8. Tips & Tricks

9. 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.

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

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 Card

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

1)Take it in a dry pan

3)Roast gently till toasted

4)Now it is well roasted.

5)Cool this and take it in a blender.

6)Powder till fine.

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

Version 2: Garam Masala Powder (Easy Version)

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

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 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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Comments

♥LOVE2COOK MALAYSIA♥

at

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

Nice shots dear!

Priya

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Nothing will beat homemade masala powders,well done.

Priya Yallapantula

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Love this 🙂

pria

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

Veena Theagarajan

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love the home made powders.. This is nicely done

Jessica | Cajunlicious

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

chitra

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

Caroline - All That I'm Eating

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

Anonymous

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

Aarthi

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@AnonymousU can have it for months

sujithra neharika

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Thank u for sharing

Sonali Agarwal

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Can u pl share masala for chai ( tea)

Anonymous

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

Aarthi

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

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?!

Aarthi

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

Kalyani Gayathri

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

sharon josephine

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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)

- Syed Ashraf
  
  at
  
  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.
  
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