Try this easy recipe to make your own Nepali garam masala at home. This simple blend of spices adds incredible flavor, especially to meat dishes.
Garam Masala
Garam masala is one of those magical spice blends that adds warmth and depth to South Asian curries.
For the longest time, I didn’t bother making it at home because I already use most of the spices in my daily cooking.
However, when it came to certain meat curries, I used to rely on store-bought garam masala.
That changed when I started making my own blend at home and let me tell you, it has completely transformed the flavor of my curries.
It’s been ages since I bought a store-bought mix because once you taste the difference, there’s no going back.
Making it at home is so worth it!
Everyone has their own way to make garam masala, but here’s my simple Nepali garam masala recipe.
Ingredients
Spices: Coriander seeds, cumin seeds, cardamom pods, cloves, black peppercorn, cinnamon sticks, bay leaf and nutmeg.
Instructions
- Heat a pan over medium heat.
- Add all the spices and toast them for 3-5 minutes, stirring constantly to prevent burning. The spices should darken slightly and release a fragrant aroma.
- Next, remove from the pain and transfer the toasted spices to a plate.
- Once the spices are cool, transfer to the spice grinder.
- Grind the spices until you have a fine powder.
- Transfer your freshly ground garam masala to an airtight jar. It’ll keep well for about 3-4 months.
Serving & Tips
Now that you have your own homemade garam masala, you’ll have plenty to use in a variety of dishes.
It’s great for curries, soups, stews, roasted vegetables, or even rice dishes. Here are the few tips:
Tips:
- Cool the spices completely before grinding: This helps maintain the texture and flavor of your garam masala.
- Storing in bulk: If you’re not planning to use it all right away, store a portion in an airtight container in a cool, dark place, and consider freezing a small portion to maintain its freshness over time.
- Adjust the heat: If you like a spicier blend, you can add a couple of dried red chilies to the mix when toasting your spices.
Other Recipes
Equipment
Ingredients
Spices
- ½ cup cumin seeds
- ½ cup coriander seeds
- 2 tbsp black peppercorn
- 2 cinnamon sticks (about 2 inches each)
- 1 whole nutmeg
- 2 tbsp cardamom pods
- 1 tbsp cloves
- 3 bay leaf
Instructions
Dry roast the spices
- Heat a pan on medium heat.
- Add all the spices to the pan.½ cup cumin seeds, ½ cup coriander seeds, 2 tbsp black peppercorn, 2 cinnamon sticks (about 2 inches each), 1 whole nutmeg, 2 tbsp cardamom pods, 1 tbsp cloves, 3 bay leaf
- Roast the spices for about 3-5 minutes, stirring constantly, until they become aromatic and darken slightly.
Cool the spices
- Remove the toasted spices from the pan and spread them on a plate.
- Let them cool completely before grinding.
Grind the spices
- Use a spice grinder to grind the cooled spices into a fine powder.
- Grind them until you get a fine powder.
Store your garam masala
- Transfer the ground masala into an airtight jar. It stays fresh for 3-4 months, but you’ll likely finish it sooner!
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!