I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I tried buying some at the grocery store. Big mistake. Once you go homemade, you can’t go back to already made!
So I am sharing the directions and ratios with you now. Not only is it so easy to make, it’s also easy to keep in the fridge or freezer. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.
Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices, in the Ayurvedic system of medicine, elevate body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this spice mixture, as well as its distinct, spicy flavor.
- 1/2 cup coriander seeds
- 1 1/2 stick cinnamon
- 30-32 whole cloves
- 18-20 green cardamom pods
Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge or the freezer, depending on how often you use the spice mixture. Enjoy!