I have tried many different combinations of the various whole spices for garam masala, but this one has turned out to be the best so far.

Ingredients: (for 200g of garam masala)

  • Whole coriander seeds – 1.5 tbsp
  • Cumin seeds – 2 tbsp
  • Whole black pepper – 1.5 tbsp
  • Cloves – 1/2 tbsp
  • Black cardamom – 3 no.
  • Big fennel seeds – 1 tbsp
  • Bay Leaves – 6 no.
  • Cinnamon sticks – 3 no. (2 inches long)
  • Star anise – 1 no.
  • Green cardamom – 16 no.
  • Mace – 1
  • Nutmeg – 1/2 piece
  • Shahi cumin seeds – 1/2 tbsp
  • Salt – 1/2 tbsp
  • Saunth – 1 inch piece

Method:

  • Always use good quality and clean whole spices. Clean the bay leaves and inner side of cinnamon sticks with a dry and clean cloth. Remove any grit, if there, in all other spices.
Whole spices
  • Dry roast all the ingredients in a heavy bottomed pan for 4 to 5 minutes on low flame except nutmeg, saunth & salt till a strong aroma starts coming out of the spices. You may even sun dry them.
  • Let these cool down to room temperature.
  • Then grind saunth, nutmeg and cinnamon sticks first & then add all other roasted spices with salt in a grinder to grind them to a fine powder.
  • Your homemade garam masala is ready to enhance the flavours of your Indian curries.
  • Store it in an air tight Sterilised dry glass jar for future use.