Home-made Garam Masala – Indian Spice Blend

Garam Masala4

This home-made garam masala is the secret ingredient to my Chop n’ Drop Chicken Curry recipe that will be posted next week. It is definitely a chicken curry recipe you will want to bookmark and save. It is also a great recipe for your children who may want to try their hand at cooking.

Garam masala in Hindi means “hot spice mixture.” However, it is not hot like chilli pepper, but rather a pungent, warm, blend of exotic spices. The spices are roasted and then ground to a fine powder. In India, the composition of garam masala differs from region and household. Families take pride in preserving their recipes for their own special blend of garam masala, which they hand down from generation to generation.

You can buy garam masala powder from an India grocery store. It is usually added to a dish as the finishing touch in the cooking process. Once you make your own garam masala and you taste the difference it makes to your dish, you will never go back to buying store-bought garam masala again!

Home-made Garam Masala – Indian Spice Blend
Prep time: 5 minutes
Cooking time: 30 minutes
Makes: Half a cup

2 tablespoons whole coriander seeds
2 tablespoons whole black pepper
2 tablespoons whole cumin seeds
2 teaspoons cloves
4-inch piece cinnamon, broken into bits
12 black cardamoms
1 teaspoon grated nutmeg

Dry roast coriander seeds, black pepper, cumin seeds, cloves, cinnamon, and black cardamom in a small non-stick pan over medium-low heat. Stir occasionally to ensure even roasting. When the spices release their sweet aroma, it is time to turn off the heat and transfer the spices to another bowl. This process will take about 15-20 minutes. Cool the spices completely. Remove the outer covering of the black cardamoms and discard. Use only the seeds.

Grind all the roasted ingredients to a powder in a coffee grinder. You may want to do this in batches if your coffee grinder is small, like mine. I also sifted mine to make sure it was well ground. Once all the spices have been ground, add the grated nutmeg and mix well. Store in an airtight bottle in a cool, dry place. This recipe makes half a cup of garam masala.

6 thoughts on “Home-made Garam Masala – Indian Spice Blend

  1. Dear aunty Maggie:

    Thank you so much for this Garam Masala recipe.

    I hardly check my e-mail but after I start subscribing your recipes….I will not miss to check my e-mail everyday.

    I did try the Corn pudding and came out nice…Dr. Lissie George tasted it and she said it was good. I am planning to have this as one of the desserts for the Ladies’ prayer group Christmas party in our campus. Thank you so much…I am so encouraged!

    God bless your ministry.
    Kind regards,

  2. Dear Hoihnu,

    I am thrilled to hear from you and to know that you tried my corn pudding recipe. Glad it turned out well and that you liked it. I think it will make a great dish for your Christmas party.

    Merry Christmas and Happy New Year to you and your family. God bless you.
    Aunty Maggie

    • My dear Jenn,

      Thank you for your lovely comment on my blog. Nice of you to take the time to write. Hope you will try some of the recipes and give me some feedback.

      Merry Christmas and Happy New Year to you.


  3. My Dearest Maggie,
    Thanks a million for the Gram masala recipe. I just love it. No more store brought masala. The chicken/ vege. puffs has become a hit in my family. Some of them could not believe that I made it. I really enjoy all your recipes. Can not wait for the book. God bless you in all that you do for family and friends.
    Love ,

    • Dearest Bernie,

      What a lovely message. Thank you so much. Glad you enjoyed the recipes for chicken/vege puffs and garam masala. You made my day!

      Love you, girlfriend,

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