Ingredients:
- 10–12 cloves
- 2 tbsp coriander seeds
- 2 tbsp black peppercorns
- 5 tbsp cumin seeds
- 5 green cardamoms
- 2 pieces of dry ginger
- 2 tsp mace
- 5 small cinnamon sticks
- 2 bay leaves
- 2 whole nutmegs
Instructions:
- Spread all the whole spices on a tray and place them in direct sunlight for 1–2 hours to ensure they are moisture-free. (Alternatively, dry roast on low heat for 1–2 minutes each, if sunlight is unavailable.)
- Break the nutmeg, cinnamon, and dry ginger into smaller chunks before grinding for better texture.
- First, grind the harder spices like nutmeg, dry ginger, and cinnamon sticks to a coarse powder.
- Add the rest of the spices to the grinder and blend everything together until you achieve a fine powder.
- Let the ground masala cool completely and store in an airtight glass jar or spice container.
- Use as required in recipes to enhance flavor and aroma.
Nutritional Information (General):
- Calories: 15 kcal
- Carbohydrates: 2g
- Protein:5g
- Fat:7g
- Fiber: 1g
- Calcium: 2%
- Iron: 4%
Cooking Tips & Variations:
- You can lightly roast the spices instead of sun-drying for a deeper flavor.
- Add 1 tsp of fennel seeds or star anise for a sweeter, more aromatic version.
- Reduce pepper if you prefer less heat.
- Store in small batches to preserve freshness longer.
Common Mistakes & Fixes:
- You can lightly roast the spices instead of sun-drying for a deeper flavor.
- Add 1 tsp of fennel seeds or star anise for a sweeter, more aromatic version.
- Reduce pepper if you prefer less heat.
- Store in small batches to preserve freshness longer.
Chef’s Tips & Tricks:
- Break down tough spices like nutmeg or ginger before grinding for smoother powder.
- Always cool the ground masala before storing to prevent condensation inside the jar.
- Label your jar with the date and batch to track freshness.
Brand Suggestions:
- Coriander Seeds, Cumin, Cloves, Cardamom, etc.: TRS, Natco (Available at Tesco, Asda, or Indian stores)
- Dry Ginger & Mace: East End or Rajah
- Grinder: Electric coffee/spice grinders from brands like Krups or James Martin
Equipment & Tools:
- Clean tray or plate for sun-drying
- Spice grinder or high-powered mixer
- Airtight glass jar or spice container
- Measuring spoons
Pairing Suggestions:
- Use in curries like Chicken Tikka Masala, Rajma, or Paneer Butter Masala.
- Adds depth to lentils, biryanis, and even soups.
- Mix a pinch into stews or roast veggies for warmth and aroma.
Allergen Information:
- Nutmeg Warning: May cause allergic reactions in some individuals.
- Gluten-Free: Naturally gluten-free
- Dairy-Free & Vegan: Yes
- Nut-Free: Yes (contains nutmeg, which is a seed)
Recipe Instructions Step by Step:
Step 1: Dry the Spices
Place all the whole spices on a clean tray and sun-dry them for at least 1–2 hours. This helps remove any moisture. Alternatively, lightly dry roast on low heat for a few minutes (do not burn).
Step 2: Prepare for Grinding
Break nutmeg, dry ginger, and cinnamon into smaller pieces. This helps them grind more evenly.
Step 3: First Grinding
Add the harder spices first (nutmeg, dry ginger, cinnamon) to your grinder and blend to a coarse mix.
Step 4: Final Grinding
Now add the remaining spices — cloves, cumin, coriander seeds, black pepper, cardamoms, mace, and bay leaves. Grind until a fine, uniform powder is formed.
Step 5: Cool & Store
Spread the masala on a plate to cool completely. Then transfer to a clean, dry, airtight jar.
Keywords:
Homemade Garam Masala, Indian Spice Mix, DIY Garam Masala Powder, Authentic Masala Blend, Ground Indian Spices, Traditional Indian Garam Masala Recipe