Indian · 1 jar

Garam Masala

Roast, grind, keep in a jar. Nothing in a packet tastes like this.

20 min Easy Vegetarian

Ingredients

  • 1/4 cup cumin seeds
  • 1/8 cup caraway seeds
  • 10 bay leaves
  • 5 cloves
  • 5 green cardamoms, split
  • 5 black cardamoms, crushed
  • A few peppercorns
  • 1 cinnamon stick

Method

  1. Dry-roast each spice separately on low heat — they toast at different speeds and burnt cloves ruin the batch.
  2. Cool them completely. Warm spices go gummy in the grinder.
  3. Grind to a fine powder together.
  4. Airtight glass jar, away from the stove. Good for about three months.

Questions people ask about Garam Masala

How long does Garam Masala take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

Can I make Garam Masala ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Garam Masala vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made garam masala keep?

About three months before it starts tasting flat. Whole spices ground fresh keep their edge longer than pre-ground ones, so grind small batches often.

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