Indian · Spice blend
Homemade Garam Masala Powder
A warm, fragrant whole-spice blend for curries, marinades, and everyday Indian cooking.
1 jarmakes10 minprep5 mintoast6 monthskeeps
From Dianne's kitchen
Toast for deep flavor
Dry-roasting the spices first brings out a warm, smoky aroma and makes this homemade blend wonderfully flavorful.
What you'll need
Ingredients
- 3 cinnamon sticks, broken
- 2 tablespoons green cardamom pods, husked
- 1 tablespoon black cardamom pods, husked
- 2 tablespoons cloves
- 2 tablespoons cumin seeds
- 2 tablespoons black peppercorns
- 1 dried red chile, optional
- ¼ whole nutmeg, grated
- ¼ cup coriander seeds
- 2 bay leaves
Step by step
Instructions
- Dry-roast spices in a small, heavy pan over medium heat for 4–5 minutes, stirring constantly, until they darken slightly and become aromatic.
- Remove spices from the pan and allow them to cool briefly.
- Grind in a spice or coffee grinder until fine.
- Sift through a metal strainer. Return any large pieces to the grinder and process again.
- Cool completely and store airtight for up to 6 months.
Dianne's kitchen tip
Keep it fresh
Store away from heat and sunlight to protect the spices' flavor.