Homemade Garam Masala Spice Mix Recipes

HOMEMADE GARAM MASALA SPICE MIX

Steps:

• Combine all the ground spices well.
• Store in an airtight spice jar for up to 3 months.
• Toast the whole spices in a frying pan on low heat for a minute.
• You will start to get the spices to give out a beautiful aroma.
• Take it off the heat and let cool until barely warm.
• Place all the whole and powder spices in a spice grinder and blend until smooth
• Transfer to an airtight spice jar and store for up to 3 months

GARAM MASALA RECIPE

Steps:

• Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
• Break open the nutmeg and check for worms.
• Pick and discard stones and debris from all the spices.
• Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
• Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
• Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
• Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
• Transfer to the same plate and cool completely.
• Add all of these spices to a spice grinder jar. Powder finely.
• Sieve and powder the coarse spices again. Then repeat the sieve.
• Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

GARAM MASALA RECIPE

Steps:

• Dry roast the spices (except dry gingeon low-medium heat for only 2-3 minutes. We do not want any color change, we just want to warm up the spices to get rid of any moisture.
• Alternately you can keep the spices under the sunlight for a day.
• Then let the spices cool down completely and grind (along with dry gingeinto a fine powder using coffee or spice grinder.
• You may need to grind in batches if using a smaller sized grinder.
• During the grinding process, it may get warm. If so spread on the plate, let it cool down and then store in an airtight container.

GARAM MASALA SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

GARAM MASALA SPICE BLEND

Steps:

• Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
• Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

GARAM MASALA

Steps:

• Combine the coriander, cinnamon, cumin, pepper, cloves, cardamom and star anise in a small skillet.
• Toast over medium low heat until fragrant. This takes 2 minutes or so. Don't over-toast.
• Let cool. Store in a sealed container in a dark cupboard. It should keep for a few months.
• Add the remaining spices.
• Grind it in a spice grinder as needed. I use one of those blender style coffee grinders. Grind about 1/4 at a time as needed. The ground garam masala should keep about a week or two at maximum flavour.

TANDOORI MASALA SPICE MIX

Steps:

• Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.