How to make garam masala

Ready powdered spices reign supreme in my kitchen. But for that extra special moment, a cheap coffee grinder doubles up as the spice grinder of my dreams.

Cheap equals value here, as grinder blades eventually dull. The best of the best are the ones with removeable bowls, for easy clean up. I confess now that I hate pestle and mortars: hard work and not worth the rough specks of spices that fly everywhere.

Garam masala is one of the most special spice mixes to make at home. Blindingly fragrant made fresh, it lifts the simplest of dishes with a sprinkle towards the end of cooking. In fact, adding it too early can turn the dish a tad bitter.

The actual spices that go in vary from household to household. I keep mine simple with 4 cardamoms, 8 black peppers, 8 cloves, 2 small bay leaves, 1 inch cinnamon and 1 tsp cumin. All whole, of course. You can add coriander seeds, dry dinger and even nutmeg to make yours as you like it.

My new video shows you how to make garam masala. How do you like yours?

2 responses to “How to make garam masala”

  1. Thanks for this, Mallika – it sounds SO easy that I will have to try making some! I have a spare coffee grinder that I use for spices so I’ll give it a whirl.

  2. Dragonlady says:

    I use more or less the same amounts, but no bay leaves. I like to have the taste of cinnamon and geera predominant, and maybe less cloves. But I am a bit old-fashioned I have this idea that a metal grinder will alter the taste.

    So, I use a ceramic pepper grinder and grind everything by hand, doesn’t take that long and I finish it off in the mortar to get it really fine. I actually love using the mortar and pestle I find it relaxing. I smash the cinnamon with the pestle before putting it in the grinder so it gets through. Might take a little longer but I like to take the time, nothing beats freshly ground spices.

    I might blog about my version next time I make some.

Leave a Reply

Your email address will not be published. Required fields are marked *