This garam masala recipe comes from the excellent Indian cookbook Indian for Everyone by Anupy Singla. The book is full of authentic recipes with tips on how to make them gluten-free, dairy-free, and vegan Indian food.
Making your own spice blends is easy, as long as you source all the ingredients ahead of time. Having spice blends on hand quickly adds complex flavours to your dishes. Use them in traditional Indian recipes and sprinkle on your everyday cooking as well.
Garam masala boosts warm flavours that are not spicy, so perfect even for those who don’t like spicy food. I use this spice blend in my gluten-free and dairy-free Butter Chicken recipe, and in this Indian Beef Curry.
I have cut the quantities in half in my version of this recipe, if you end up using it up quickly, just double it next time.
Toasting Spices
Toasting the spices gently before blending brings out their aroma and deepens the flavour. My preferred choice for toasting spices in a cast iron pan, if you don’t have one, use the pan with the thickest bottom. Don’t walk away when dry toasting (that means no oil/fat in the pan) the spices over medium-high heat. Give the pan a stir and/or a shake every 15 seconds to avoid burning and to ensure even toasting.
After 4 min, or when spices are aromatic and lightly toasted, remove from the pan right away and let cool on a plate for at least 15 minutes.
Grinding Spices
Now it’s time to blend the spices. First make sure they have cooled completely. To blend use a Vitamix or other high-speed blender, or a spice/coffee grinder. I have the Vitamix dry container, and it is perfect for this job. If using a spice or coffee grinder, you may need to batch the grinding.
Place all spices in the blender and cover with a tea towel before gradually increasing the speed to high and blend until you have a fine powder. When done, let the blender sit with the towel on top of at least 10 minutes to let the “dust” settle before transferring the the Garam Masala spice blend into an air tight glass jar, I like to use mason jars. Store in a cool, dark and dry place for up to 6 months.
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Garam Masala
- Total Time: 35
Description
Garam masala boosts warm flavours that are not spicy, so perfect even for those who don’t like spicy food. I use this spice blend in my gluten-free and dairy-free Butter Chicken recipe, and in this Indian Beef Curry.
Ingredients
- 1/2 cup | 50 g cumin seeds
- 1/4 cup | 20 g coriander seeds
- 2 tbsp | 12 g green cardamom pods
- 6 3″ | 8 cm cinnamon sticks
- 2 tbsp cloves
- 2 tbsp black peppercorns
Instructions
- Add all ingredients to a heavy, thick bottomed shallow pan, such as a cast iron frying pan. Over medium heat dry roast the spices for 4 minutes, shaking and stirring the pan every 15 seconds to keep spices from burning. You are done when the spices are aromatic and lightly toasted. Remove from heat right away and transfer to a plate to cool for at least 15 minutes.
- In a powerful spice grinder or Vitamix (use the dry container if you have one) add the cooled spices. Gradually increase the speed and blend until you have a fine powder. Place a towel over the blender to prevent spice dust from escaping, and let the grinder sit for at least 10 minutes to allow the “dust to settle” before opening and moving the spice mix into a glass jar with an air tight lid. I like to use mason jars.
- Label your spice blend with name and date. Store in a cool, dry and dark place such as your pantry, for up to 6 months.
Notes
- This is fast in a Vitamix but may take longer if your spice grinder is small and requires you to blend in batches.
- Prep Time: 10+15
- Cook Time: 10
- Category: spices
- Method: grinding
- Cuisine: Indian
Keywords: garam masala, spice blend, Indian cooking, Indian spices
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