Garam masala powder recipe. One of the most used spice powders in various recipes in the Indian Cuisine to enhance the flavour and aroma of the dishes.
Every region and household have their own version of making this staple powder at home using different blend of spices.
It is not only added to enhance the aroma of the recipe but the whole spices help in good digestion as well especially if the dish happens to be very rich.
Though there are several brands of masala powder blends sold in the market, I prefer to make this staple masala blend at home as it is very economical.
Also I find that when it is made at home, the aroma is fantastic and you can make smaller batches to last you a just for a week or fortnight.
I personally feel that any masala powder when powdered coarsely instead of a fine powder, comes out more aromatic and stays that way till the batch gets over.
As garam masala powder is used almost as a garnishing while finishing off the recipe to enhance the aroma, only ½ to 1 teaspoon is added based not the quantity of the recipe you are making.
So it is important to always make small batches of any homemade masala powder and try to use it within 10 days or 2 weeks time.
Punjabi garam masala powder is different from the regular one as the former has even more whole spices than the latter.
I usually buy whole spices in bulk, make various masala powders over the week end to last me a fortnight. This way it is not only easy on the pocket, it also saves me a lot of time.
I use my microwave to roast the spices which can be done by spreading them out on the glass turn table and what more you can save time on the constant stirring that is needed when done on stove top.
Homemade spice powders make great gifts as well. Keep experimenting with different spices and quantities till you find your signature blend.
I’m sharing below my blend that I make at home which works for me the best. Usually I double or triple up this recipe and share it with my neighbour or my friend.
Garam masala powder should not be confused with curry powder and used interchangeably as the usage of both the powders in recipes are different.
Do check out other spice powders from the blog,
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Garam Masala Powder Recipe card below:
Garam Masala Powder
- Coriander seeds - 2 tbsp
- Cumin seeds - 1 tsp
- Cloves - 1 tsp
- Cardamom - 10 nos
- Cinnamon - 2 inch stick
- Bay leaves - 2
- Black pepper corns - 1 tsp
- Whole dry red chillies - 4 to 5
- Stovetop method: Heat a pan and dry roast each ingredient separately one after the other till the spices become fragrant.
- Transfer to a bowl and let it cool completely. Transfer to a mixer jar or coffee grinder and powder coarsely.
- Microwave method: Spread the ingredients all over the glass turntable evenly. Microwave at high for 1 min. After it finishes cooking, do not open the MW oven door immediately.
- This way the spices will keep getting roasted in the heat without getting burnt. Transfer to a plate after 4 or 5 mins and let it cool to room temperature. Transfer to a mixer jar or coffee grinder and powder coarsely.
- Transfer the garam masala powder to an airtight jar and use as required.
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