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
#. Grind the spices in small batches to get a fine powder. If you add them all at once, they won’t grind evenly.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 54kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 14mg | Potassium: 234mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 6mg
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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!