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Garam Masala

Garam Masala

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Manjula Jain

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Garam Masala

Garam Masala

Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
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Course spices
Cuisine Indian
Servings 5 oz of Garam Masala

Ingredients
  

Ingredients:

  • 1/3 cup cumin seeds (jeera), 40 gram
  • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
  • 1/4 cup whole black cardamom (kali ilachi), 20 gram
  • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
  • 1 cup packed bay leaves (tajpat), 20 gram
  • 1/4  cup cloves (long), 20 gram
  • 2 teaspoons mace powder (javantri), 8 gram
  • 2 teaspoons nutmeg powder (jaiphal), 8 gram

Instructions
 

Method

  • Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
  • All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
Tried this recipe?Let us know how it was!

Comments

28 responses to “Garam Masala”

  1. rohit

    Tried this time with your combination for making Garam Masala and it was a really good one. We tried using spices we bought online through http://www.trupery.com that delivers fresh kerala spices

  2. pooja shah

    I Like your Garam Masala Recipe. Thank you for sharing us.

  3. Mohan kumar

    mam,, apka jabab hi nahi,,, achha rasgulla banana koi apse sikhe,, meri Mom bahut try Karti hai.. par apke jaisa toh kV nahi ban pata.. av Mai try kaunga..

  4. Gayathri

    Hello Manjula aunty, i like all yr recipes. All are very simple and homely which I can well try..:).. I need recipe for making gulab jamun powder in home itself.. Thank you..

  5. Romi

    Don’t we need to dry roast these?
    My grinder is strong. So should I not use the powder form and use the khada form

    1. Manjula Jain

      Romi, both will work, use what will be easy for you

  6. Made In Horse

    What kind of Bay leaves do you use? Apparently there is an Indian Bay Leaf (Cinnamomum tamala, Lauraceae) which tastes more like cinnamon, and then the Bay Laurel Leaf (Laurus nobilis, Lauraceae), which is the kind familiar to my friends in North America.

    Thanks – love your work Manjula!

    1. Diane

      Cinnamomum tamala, Indian bay leaf, also known as tejpat

  7. paro

    how to make homemade Khoya

  8. Daniele

    Hello,

    I am in Brazil and We don’t have black cardamom in here. Is there any item that I could replace the black cardamom?

    Regards.

    1. Manjula Jain

      Daniele, use green cardamom but just 2-3.

  9. Jayshree

    Coriender seeds are main ingredient in any garam masala.
    Your garam masala don’t have coriender seeds.

    1. Manjula Jain

      Jayshree, There are many recipes so far I have not seen garam masala with coriander.

  10. aruna

    l like your dishes so much. I want to reg.

  11. Lalitha

    Dear aunty,

    black cardamom quantity in garam masala is with the skin ar with out skin .Please clarify

    Thank you

    1. Manjula Jain

      Lalitha,
      With the skin.

  12. Meera

    Hi manjula……the garam masala recipe is excellent,…it enhances the taste of the food ten folds

  13. sumodiner

    Hi, what spice grinder do you recommend for grinding indian spices?

    1. Manjula Jain

      Sumodiner,
      I like to use coffee grinder, I just use for spices.

    2. threenorns

      you can use a spice grinder but be careful: just pulse, pulse, pulse – don’t hold the button down and whir away. if you do, this makes the spices heat up and that can alter the flavour, give it an unpleasant note, or hasten the rate at which it goes stale.

      best is to use a mortar and pestle. it’s not as convenient but it’s gentler on the spices and you can grind to the consistency that you prefer.

  14. Ruth M-H

    All of your recipes look marvellous. I really liked making the Aloo Jeera and I especially appreciate that you are now giving out ingredient measurements in metric as well. Thank you so much!

  15. almas hashmi

    I will try this ,your recipes are real authentic,great fan of you & your recipes.

  16. sadaf

    aunty please let me now k6how to participated in your contest.and your registeration is free.

  17. parshottam mathur

    Thank you for this grate recipes.

  18. Chidu

    Hi Aunty, your recipes are great, I have tried a few of them and I love your spirit.. keep rocking 🙂

  19. Archana

    Dear Aunty,
    what is mace powder or Javantri ? How does it look like ?
    Thanks.

    1. threenorns

      mace comes from the nutmeg plant – it’s the red lacy membrane that covers the nutmeg seed.

      http://i.istockimg.com/file_thumbview_approve/16882241/2/stock-photo-16882241-nutmeg-mace-spice-indian-cuisine.jpg

      it can be difficult to get in some places. if you cannot find it, substitute nutmeg (you might want to reduce the amount just a bit). this will work nicely but of course the flavour will not be as authentic as if you follow the recipe perfectly.

  20. sadaf

    how to participated in your contest.and your registeration is free.

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