A homemade masala recipe is the secret to recreating the authentic flavours and aromas of Indian cooking. This potent mix of spices is easy-to make and will add that WOW factor to your curries and other Asian dishes! (See the bottom of the page for other recipes)
What You'll Need: (makes about 9-10 tablespoons)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp long pepper (or black peppercorns)
1 tbsp fennel seeds
2 tsp chili powder
1 tsp ginger powder
3 inch stick of cassia-cinnamon
7-8 dried bay leaves
8-10 black cardamom pods
2 tsp cloves
1 tsp grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store your garam masala mix in an airtight jar out of direct sunlight and use within 6 months.
Note: For more flavours, dry toasting the fennel, coriander, long pepper, cloves and cumin seeds prior to cooling and grinding is a recommended process. Read more about toasting spices. (Link opens in new window)
Long Pepper Note: As you may notice I used long pepper, a member of the pepper family, as I had some available.
However, there is every chance you won't have them, so just use black peppercorns. It won't make too much difference to the finished powder.
Ingredient Note: This recipe uses a few whole ingredients as these give the best flavours. However, if you don't have them all available whole, simply use their pre-ground versions. If you do, reduce the amounts you add by half. For example instead of 2 tablespoons cumin seeds you would use 1 tablespoon pre-ground cumin. Reduce any others you don't have whole by half as well.
Chaat Masala - A
A Milder Garam Mix