Garam Masala #1

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Servings: 6 Difficulty: Intermediate
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Aromatic blend of roasted whole spices for curries and rice dishes
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Garam Masala #1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 145.4

Description

This homemade garam masala captures the authentic warmth of traditional Indian cooking. By dry-roasting whole spices like cardamom, cinnamon, cloves, and cumin, you unlock deep, complex flavors that pre-ground mixes simply cannot match. The result is a fragrant, versatile spice blend that adds depth to curries, lentils, soups, and rice dishes. Making it from scratch allows you to control the balance of heat and sweetness, ensuring every pinch is fresh and potent. It is an essential staple in any kitchen, offering a quick way to elevate everyday meals with rich, aromatic notes. Store it properly to maintain its vibrant scent and flavor profile for weeks to come.

Ingredients

Directions

  1. Place all whole spices (cardamom seeds, cinnamon sticks, cloves, black peppercorns, cumin seeds, and coriander seeds) into a heavy-bottomed skillet.
  2. Dry roast over medium heat for 5 to 10 minutes, stirring constantly to prevent burning.
  3. Continue roasting until the spices are fragrant and slightly browned.
  4. Remove from heat and allow the spices to cool completely to room temperature.
  5. Transfer the cooled spices to a coffee grinder or food processor.
  6. Grind to a fine powder, pulsing as needed to achieve a consistent texture.
  7. Sift the powder if desired to remove any larger chunks, then regrind if necessary.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 145.4kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 5.3mg1%
Total Carbohydrate 41.2g14%
Dietary Fiber 26.8g108%
Sugars 1.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in a cool, dark place for up to 2 months for best flavor.

Tip: Roast the spices just until they become fragrant; over-roasting can make the blend bitter.

Variation: Adjust the ratio of black peppercorns to suit your preference for heat.

Keywords: garam masala, indian spice, homemade spice blend, roasted spices, cardamom, cinnamon, cloves, cumin, coriander, black pepper, whole spices, curry powder, aromatic, vegan, gluten free, pantry staple
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