Garam masala

The secret of Indian cooking is in the spice mixes we use. Purity, proportion and  freshness of the ingredients is crucial.  As the wife of an army officer, my mother lived  in different towns and cities all over the country and learnt a number of recipes from other army wives. Her recipe for garam masala is one that she learnt from a Punjabi friend and we have used this at home since as far back as I can remember. I continued using this masala after I got married and of course, the tradition continues with my daughters. 

Garam masala is to North Indian cooking as Sambar powder is to the South Indian cuisine. Unadulterated  masalas are assured when you make it at home, where you know what has gone into it. 

Coriander seeds – 5 tbsp
Black pepper – 2 tbsp
Jeera (dry roasted) –  1 tbsp
Cloves – 1 tbsp
Black cardamom – 10 

Cinnamon – 1 tbsp

Nutmeg – 1/4 
Dry ginger – 2 pieces
Turmeric – 4 pieces
Stone flower (kalpaasi) dry roasted – 2 tbsp
Mace (jathipathri) – 1 tbsp
Nagkesar (nagappoo) – 1 tbsp
Star anise – 5
Kala namak – 1 tbsp
Fennel seeds – 1 tbsp

All the ingredients except the cumin seeds and kalpaasi are ground raw. Grind till you get a fine powder for use in your North Indian dishes. A simple recipe that will keep fresh in the fridge for many months and I guarantee you will never buy store bought garam masala once you have tasted this.

3 thoughts on “Garam masala”

  1. I think you have forgotten to mention cinnamon in the list of ingredients. The photo you have posted shows cinnamon. Thanks for your wonderful recipes. I tried the horsegram togayal. All of us at home really liked it?

    1. Vasundhra Rajagopal

      Thank you so much. Yes, I did leave out cinnamon, which I have now added. Thanks for pointing it out.

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