Garam Masala | Wonderful Warm Spice Blend |

Indian food is one of my favorites, and Garam Masala is a must have ingredient.  There are lots of garam masalas to make, but the Punjabi version is my favorite. In my last job I traveled to India, specifically Gurgaon and Delhi quite frequently, and stayed for long periods of time.  Being a foodie I began to cook with my friends and coworkers.   My dahl, which uses this masala, is quite tasty now, thanks to Vishal, he is a dahl perfectionist.    

Masalas are base spice blends, and there are almost as many versions as there are people in India.  I prefer the warming spice blend from Punjab, it is a bit complex, but has the richest flavor, it is so versatile.  This Garam Masala came to me from one of the many Sikh’s with whom I had the fortune of working.  

Building A Masala

The most difficult part is assembling all the spices, lots of little bits in this one. 

Garam Masala Spices

Then it is just a quick toast,

Toasting the Garam Masala

To make a smooth blend we need to have the spices toasted, flavorful, and most important brittle. Then they need to cool.

Cooling Toasted Garam Masala

When cool, its just a few minutes in the food processor.

Hope you enjoy, this warm blend, its my favorite.

Print Recipe

Garam Masala

(1 votes, average: 5.00 out of 5)

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By Rick Britt – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 2 minutes

A warming spice blend from my Indian travels.

Ingredients

• 2 Black Cardamom Pods
• 1 Tablespoon Coriander Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Whole Cloves
• 1/2 Teaspoon Black Peppercorns
• 1/2 Teaspoon Cardamom Seeds from Black Pods
• 2 Cinnamon Sticks Broken Into Smaller Pieces
• 3 Dried Bay Leaves
• 1/2 Teaspoon Fenugreek Seeds

Instructions

1

Preheat a medium skillet over medium high heat, to toast spices it requires a little room.

2

Add the spices and bay leaves.

3

Toast for about 2 minutes flipping every 5 seconds or so.

4

It should be well toasted, and very fragrant. Look for the spices to darker and the bay leaved to crinkle.

5

It should be brittle.

6

When done toasting set aside until cool or it will get pasty and puffy when put ground.

7

Remove the black cardamom pods.

8

Using a small food processor and blend until a smooth dry spice is obtained 5 minutes or so. The cinnamon bark may be stubborn.

9

Store in a glass jar or sealed container.

10

Recipe will make about 1/3 of a cup.

If you like it spicy try our other Indian inspired dishes. 

Spicy Duck Curry | Mouth Watering Temptation from Kerala |

Chicken Curry | A Spicy Durban Delight |