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Have you ever made a recipe that calls for garam masala? Do you stop, drop, and roll on over to the store to grab a prepackaged bottle of it? Well, what if I told you I have a way for you to create your own amazing homemade garam masala that’s waaaaaaay better?
Listen, it’s not that storebought spices are not good. I promise I’m not a hater to the companies that supply spice blends. I really enjoy spice blends. What a fun way to explore new flavor combinations and cuisines! I just don’t know how long jarred spices have lived on a shelf. And the thing is, the longer a spice (particularly a ground spice) is sitting, the less potent and aromatic it gets. It’s just like a lightly-flavored colored powder. Not a waste, but just not all that great.
Make Your Own!
Sooooo… this is my official announcement and PSA to you. Buy whole spices!! Grind them youself! And then make your own spice blends!! Spice blends like this deliciously fragrant homemade garam masala!
For spices I don’t use often, I like to buy smaller quantities in bulk from the grocery store or my local cooperative.
The composition of garam masala varies by region, and as you may suspect it varies even within regions — so no two blends will be the same. The version I’m sharing is warming and sweet, as it highlights my bff, cardamom and some sister spices, nutmeg and mace. Although since mace is a less common ingredient, feel free to omit it, or otherwise order it online.
However you obtain your whole spices, I hope you make this and find the joy that is homemade garam masala as you explore Indian cuisine in your kitchen!
Homemade Garam Masala
Ingredients
- 3 tablespoons fennel seeds
- 20 cloves
- 20 black peppercorns
- 3" cinnamon stick
- 1 star anise
- 40 cardamom pods
- ½ nutmeg
- ¼ mace (optional)
Instructions
- Dry roast all the spices in a pan until fragrant and beginning to brown.
- Cool and then transfer the whole spices to a spice or coffee grinder. You can use a mortar and pestle as well.
- Grind until a fine powder.
- Store in an airtight jar.
