Everyday Garam Masala Recipe
Recipe type: Spice Blend
Cuisine: Indian
Cook time: 
Total time: 
  • 6 heaping tablespoons coriander seeds
  • 6 heaping tablespoons cumin seeds
  • 5 teaspoons black peppercorns
  • 4 heaping tablespoons fennel seeds
  • 3 teaspoons cloves
  • 1 3" piece cassia bark or cinnamon stick
  • 5 dried bay leaves
  • 20 green cardamom pods
  • 2 large pieces of mace
  1. Roast each different spice type in a dry, non-stick frying pan until they become warm and fragrant. To save time you can roast all the spices together but individually is best.
  2. Place the roasted spices in a bowl to cool completely.
  3. When all of your spices have been toasted and cooled, place them in a good quality spice grinder and grind to a fine powder.
  4. You could use a pestle and mortar but it is difficult and time consuming to grind to a fine powder.
  5. Place the garam masala powder in an air-tight container in a dark place and use as needed. Use within three months as the spices will begin to lose flavour.
Recipe by Recipes For Indian Restaurant Style Cooking | at https://greatcurryrecipes.net/2015/02/22/garam-masala-recipe-homemade-is-so-much-better-that-store-bought/