Let me tell you all about a spicy little secret. The life and soul of any party, the backbone of Indian curries and a must-have in every pantry – the homemade Garam Masala. This potent spice blend is good for any occasion or just a regular Tuesday night when you’re craving a taste explosion. Universally loved for its warm heat and aroma, garam masala pretty much ingrained itself into Indian cuisine.
Don’t even get me started on the freshness factor. You can say bye-bye to the store-bought versions because nothing can match up to the fresh toasty flavors of home ground spices. The flavoursome mixture of various spices is versatile enough to tantalize your taste buds and you will simply love it!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: Approx. 1 cup
Ready? Let’s spice things up!
Ingredients & Equipment You’ll Need
- 4 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Fennel seeds
- 2 Star anise
- 1/2 a tsp Mace
- 1/2 a tsp Cardamom seeds
- 2 Black cardamom
- 1 Cinnamon stick
- 4 Cloves
- 2 dried Bay leaves
- 1 Nutmeg
For this recipe, all you need is a good blender or a traditional mortar and pestle.
How to Make Homemade Garam Masala
- Start by gathering all your spices. Remember, authentic Indian Garam Masala usually includes 11-12 spices but you can always tweak the number depending on how spicy you want it.
- The trick to a good garam masala lies in roasting the spices. Get them going on a pan on slow heat. You want to roast them until fragrant. But careful not to burn them!
- Once they’ve cooled, you wanna blitz them in a blender, or go traditional with a mortar and pestle.
- Sieve the spice to get a fine, smooth powder. And voila! You got yourself a fresh batch of homemade Garam Masala.
Tips for the Best Results
- Always roast the spices on low heat.
- Fresh spices give the best flavors, so shop right before making your batch!
Storage Tips
- Store in an airtight jar away from direct sunlight.
- Use within 4-5 months for the best flavor.
Frequently Asked Questions
Q: Can I use powdered spices?
A: You can, although toasting whole spices before crushing gives the best flavor.
Q: How long does homemade Garam Masala last?
A: It stays fresh for about 4-5 months if stored correctly.
Q: Can you make a big batch for later?
A: Of course! This is a fuss-free recipe and a batch can last you a long time.
Q: What if I don’t have an ingredient?
A: That’s alright. It depends on the spice, but you can usually substitute or just leave it out.
Q: Can I use this in non-Indian recipes?
A: Absolutely! It’s a versatile spice and can add warmth to any dish.
Nutritional Facts of Homemade Garam Masala
Each serving of Garam Masala contains:
- Calories: 20
- Fat: 0.75g
- Carbohydrates: 3g
- Protein: 0.75g
Alright foodies, that brings us to the end of this exciting spice journey. Homemade Garam Masala is a beautiful blend of heat and sweetness that elevates any dish. Don’t shy away from experimenting either. Feel free to tweak the recipe to your liking. Trust me, once you’ve tried this homemade version, you won’t go back to the store-bought ones. Now go forth and spice up your culinary conquests!
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