Home-Made Garam Masala – Authentic and Home-Made Masala
Garam Masala Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Roast Coriander Seeds
Take a pan and add 1/2 cup of coriander seeds. Roast them for on a slow flame, ensuring they do not burn.
Cool Coriander Seeds
Transfer the roasted coriander seeds to a large plate and spread them out to cool down.
Roast Remaining Spices
In the same pan, add the remaining spices: 3 tbsp black peppercorns, 1 tbsp fennel seeds, 2 tbsp cloves, 3 tbsp cumin seeds, 1 tbsp shah zeera, 8 black cardamom pods, 5 star anise, 2 tbsp green cardamom, 2 tbsp cinnamon sticks, 1 whole nutmeg, 2 mace blades, 1 tbsp stone flower, 1/2 cup small dry red chilies, and 8 bay leaves. Roast these spices for on a slow flame until they become aromatic and slightly , making sure they do not burn.
Cool All Spices
Transfer all the roasted spices to the plate with the coriander seeds. Allow them to cool down completely to room temperature.
Transfer to Mixer Jar
Once all the spices have cooled, transfer them into a mixer grinder jar.
Grind to Fine Powder
Grind the spices to a super fine powder. Ensure there are no large pieces remaining.
Store Garam Masala
Transfer the freshly ground garam masala to a clean, dry bowl or an airtight container. Allow it to cool completely before sealing the container. This aromatic and fresh garam masala is ready to be used in your vegetarian or non-vegetarian recipes.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- StoreUp to 4 months
Store the freshly ground garam masala in an airtight container to maintain its freshness and potency for up to 3-4 months.
- Store
Transfer the freshly ground garam masala to a clean, dry bowl or an airtight container.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from @cocinanispolina
Other recipes converted from @cocinanispolina's cooking videos.
Ghonta Sansav – Goan/Konkani Style
Cuisine
Indian · Goan/Konkani
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Bhandare Wale Kaddu ki Sabzi | No Onion, No Garlic recipe
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Chicken Tandoori - Spicy and Tasty
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Quick Pressure Cooker Lemon Pickle (Narangaya Achar)
Cuisine
Indian · Kerala
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Onion Pancake / Pyaaz Cheela
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Chana Poha Chaat
Cuisine
Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Easy
Vegetarian Indian Feast: Chole, Paneer, Pakora, Roti & More
Cuisine
Indian · North Indian
Prep + Cook Time
4 hr
Difficulty Level
Medium
Drumstick Soup
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...