Ingredients for Basic Garam Masala Indian Spice
- 2 cinnamon sticks
- 2 bay leaves
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp green cardamom pods (lightly crushed)
- 1 tsp black peppercorns
- 6 cloves
- 1/2 tsp ground mace
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How to Make Basic Garam Masala Indian Spice
- Break 2 cinnamon sticks into small pieces.
- Crumble 2 bay leaves.
- Heat a heavy frying pan over medium heat for 2-3 minutes.
- Add 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp black peppercorns, 1 tsp green cardamom pods (lightly crushed), 6 cloves, and 1/2 tsp mace.
- Dry roast for 5-7 minutes, stirring constantly, until the spices darken in color and become fragrant. Be careful not to burn them.
- Remove from heat and let the spice mixture cool completely.
- Grind the cooled spices in a spice grinder or blender until a fine powder is formed.
- Store the garam masala in an airtight container at room temperature. It will keep for 3-4 months.
- **Optional Variations:** Explore different flavor profiles by adding the following ingredients (adjust quantities to your taste):
- - **Mild Mughlai Masala:** Omit all ingredients except green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
- - **Hot Gujarati Masala:** Add 1 tbsp sesame seeds, 1 tbsp fennel seeds, 1 tbsp ajowan seeds and 2-3 red chilies.
- - **Mild Kashmiri Masala:** Add 1 tbsp black cumin seeds, a pinch of grated nutmeg.
- - **Hot Parsi Dhansak Masala:** Add 1 tsp fenugreek seeds, 1 tsp mustard seeds, 2-3 red chilies and 1/2 tsp ground turmeric, and double the amount of coriander seeds.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
3g
Carbs
4g
