This is very popular and commonly used aromatic mixture of several spices. It comprises of various spices (anything
between 5 - 10). The combination varies from region to region within Indian. It is readily available as a commercial
mixture in most Asian shops. However, it can also be easily prepared at home.
Garam Masala - 400 gm:
Preparation time: 20 minutes
- Cloves - 40 gm
- Cinnamon Stick - 50 gm
- Cumin Seed - 100 gm
- Coriander Seed - 50 gm
- Black Peppercorn - 60 gm
- Brown Cardamom - 40 gm
- Green Cardamom - 40 gm
- Nutmeg - 15 gm
- Bay Leaves - 6
- Dry roast all the ingredients in a non-stick frying pan, stirring continuously. Do this over very low heat to ensure they
do not burn.
- When it starts giving out a pungent odour remove from heat and allow it to cool.
- Grind the whole spices and allow it to pass through a very fine sieve or very fine muslin cloth. Throw away any big
lumps leaving behind the fine spice mixture..
- Store this home-made Garam Masala in an airtight container for later use.
My favourite variation is that of only using three whole spices, i.e. small green cardamom, cloves and cinnamon
sticks. This is a very popular and commonly used version of Garam Masala in Eastern India.
For best impact, along with adding Garam Masala while cooking, sprinkle a small portion (1 teaspoon) on top of a
dish just before serving it on the table!