garam masala powder recipe made easy with step by step photos – garam masala powder is one of the essential indian spice mix used in north indian recipes.
homemade spice mixes or masalas are the best. like me if you prepare masalas at home, then you will agree on this point.
this recipe of garam masala is too good. the difference it makes to the everyday dal or curry or sabzi is super. since the masala is very strong and intense, i do suggest to add about ¼ to ½ teaspoon for 4 to 5 servings in a recipe.
a small to medium batch of garam masala is all that you need to liven up the dal, curries and sabzis that you make. its always better not to make a large batch as the aroma wanes out with time.
like the pav bhaji masala post, i have also made an infograph for this recipe too. so it helps as a handy reckoner for the quantity of spices to be used. i have given both the cup, tablespoon and gram equivalents in the recipe card below.
since we are still getting good sunlight during the day, i have sun dried the whole spices for 2 days. though you can roast the spices one by one till aromatic and then grind them. you can also roast them in an oven. the oven has to be set at its lowest temperature. the temperature can range anywhere between 50 degrees celsius/122 degrees fahrenheit to 80 degrees celsius/194 fahrenheit. depending on the temperature range, you may dry them for about 6 hours to 15 hours.
this garam masala recipe has one unique ingredient and that is dried rose petals. now adding them is not at all essential. not everybody will have dried rose petals. if you have then add. if you do not, then no need to add. just skip them.
i had seen addition of rose petals in few garam masala recipes in some books, which i have. so i added them as i have a lot of sun dried rose petals. but even without adding them, the garam masala is still going to be good. i make this garam masala powder without rose petals too. its just that with rose petals there is a hint of the fragrance of rose in the masala.
the garam masala recipe yields about 190 grams of garam masala powder. i have also posted punjabi garam masala powder which is different from this one. you can have a look at it too.
tips before you begin making garam masala powder:
- first take all the spices. then check if they have stones, chaffs or husks.
- make sure there is no hidden mold or fungi or insects growing on them. if yes, then discard these spices.
- use fresh spices and not old ones.
- sun dry or roast the spices in a pan or oven.
- while using cinnamon, use the true cinnamon (ceylon cinnamon) and not cassia. to know how to find the difference, you can read this post here.
garam masala recipe card below:
garam masala powder recipe
ingredients (1 cup = 250 ml)
- ½ cup cumin seeds (jeera) or 63 grams cumin seeds
- ¼ cup coriander seeds (sabut dhania) or 18 grams coriander seeds
- ¼ cup fennel seeds (saunf) or 24 grams fennel seeds
- 2 tablespoon caraway seeds (shah jeera) or 9 grams caraway seeds
- 2 tablespoon mace (javitri) or 8 grams mace
- 10 cinnamon sticks (dalchini) - each of about 2 to 3 inches, 7 grams
- 2 tablespoon cloves (lavang) or 12 grams cloves
- 20 green cardamoms (choti elaichi) or 4 grams green cardamoms
- 6 black cardamoms (badi elaichi) or 4 grams black cardamoms
- 1 nutmeg (jaiphal)
- 10 tej patta (indian bay leaf) or 2 grams tej patta
- 2 tablespoon dry ginger powder (saunth)
- 2 tablespoon black pepper (sabut kali mirch) or 20 grams black pepper
- 3 tablespoon rose petals (optional)
how to make recipe
- first take the whole spices one by one. then check for stones, chaff or any hidden mold in them.
- discard the stones, chaff or husks. if there are any insects or mold or fungi, then discard the spices. don't use them.
- add the whole spices in a plate or tray. keep the plate in the sun for 2 to 3 days.
- while being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. during the day, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
- after getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
- before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.
- now add all the whole spices in the dry grinder jar. break the cinnamon, tej patta and then add. you can also use a coffee grinder. add according to the capacity of the jar.
- then add the coarsely crushed nutmeg powder.
- next add 2 tablespoons ginger powder.
- grind to a smooth powder. tiny grits of the spices are fine in the masala. you can grind in 1 or 2 batches.
- if using dried rose petals, then add them at this step. if you don't have rose petals then skip adding them. again grind.
- if you want, you can seive the garam masala powder and grind the tiny bits left on the seive.
- let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
- cover tightly and keep in a cool dry place. you can also keep the garam masala powder in the fridge or freezer. this recipe yields about 190 grams of garam masala.
how to make garam masala powder recipe:
1. first take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects. discard the stones or husks. if the spices have mold or there are insects or worms in them, then discard the spices and do not use them. below is an infograph of the spices required. i have not included rose petals as adding them is optional.
2. add the whole spices in a plate or tray. keep in the sun for 2 to 3 days.
3. while sun drying, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. during day time, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
4. the below pic is of spices after being sun dried for 2 days. after getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp.
5. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.
6. now add all the whole spices in the dry grinder jar. break the cinnamon and then add. you can also use a coffee grinder. add according to the capacity of the jar. grind in batches of 1 to 3. i ground all the masala at once. if grinding in batches, then after each batch, remove the ground masala powder in a plate. then lastly mix very well with a spoon, before storing in a jar.
7. then add the coarsely crushed nutmeg powder.
8. next add 2 tablespoons ginger powder.
9. grind to a smooth powder. tiny grits of the spices are fine in the masala.
10. if using dried rose petals, then add them at this step. again i mention here that adding rose petals is optional and you can skip if you do not have.
11. again grind.
12. if you want, you can seive the powder and grind the tiny bits left on the seive. let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
cover tightly and keep in a cool dry place. you can also keep the garam masala powder in the fridge or freezer. this recipe yields about 190 grams of garam masala.
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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