Name: Authentic 20-Minute Garam Masala Recipe
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Cuisine: Indian
Ingredients: 2 tbsp (8 g) coriander seeds (sookha dhaniya); 2 tbsp (16 g) cumin seeds (zeera); 1 tbsp (8 g) black peppercorns (kaali mirch); 3/4 tsp (2 g) whole cloves (loung); 3/4 tsp (2 g) fennel seeds (saunf); 2 black cardamom pods (bari elaichi); 1-2 whole star anise (2 g) (badiyan ka phool); 2 dried bay leaves, 3-inch pieces (tez patta); 1 cinnamon stick, 3-inch (4 g) (darchini), broken into pieces; 10 green cardamom pods (1 g), seeds removed and shells discarded (~1/2 tsp seeds); 1 mace blade, 1 inch (optional) (javitri); 1 pinch freshly grated nutmeg (optional) (jaiphul)

Authentic 20-Minute Garam Masala Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Authentic 20-Minute Garam Masala recipe guides you through toasting and grinding whole spices for a wonderfully aromatic and flavorful Indian spice blend. Perfect for enhancing curries, vegetables, and meats with a fresh, vibrant taste, this easy homemade blend is superior to store-bought alternatives and can be stored for up to three months.

Author: Martha
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Yield: Approximately 1/3 cup of garam masala powder
Category: Spice Blend
Method: Stovetop
Cuisine: Indian

Ingredients

Whole Spices

2 tbsp (8 g) coriander seeds (sookha dhaniya)
2 tbsp (16 g) cumin seeds (zeera)
1 tbsp (8 g) black peppercorns (kaali mirch)
3/4 tsp (2 g) whole cloves (loung)
3/4 tsp (2 g) fennel seeds (saunf)
2 black cardamom pods (bari elaichi)
1-2 whole star anise (2 g) (badiyan ka phool)
2 dried bay leaves, 3-inch pieces (tez patta)
1 cinnamon stick, 3-inch (4 g) (darchini), broken into pieces
10 green cardamom pods (1 g), seeds removed and shells discarded (~1/2 tsp seeds)
1 mace blade, 1 inch (optional) (javitri)
1 pinch freshly grated nutmeg (optional) (jaiphul)

Cook Mode Prevent your screen from going dark

Instructions

Toast Spices: Heat a medium skillet over low-medium heat. Add all the spices except nutmeg. Stir and shake the skillet often for 3-4 minutes until the spices deepen in color and become aromatic; bay leaves and cinnamon will appear dry and brittle. Avoid over-toasting to prevent bitterness.
Add Nutmeg: Remove the skillet from heat. If using nutmeg, grate a generous pinch into the toasted spices. Allow the spices to cool completely.
Grind Spices: Transfer cooled spices to a spice grinder using a spice funnel if available. Grind to a fine powder, stopping intermittently to redistribute for an even grind.
Store Spice Powder: Transfer the ground garam masala to an airtight spice jar. Seal and store in a cool, dry place for up to 3 months to preserve freshness.

Notes

Garam Masala proportions can be adjusted to personal taste; it is not an exact formula. Feel free to experiment with different quantities or omit some spices.
If you have a whole nutmeg pod, crack it using a mortar and pestle; add a small piece (~1/8th pod) to the blend instead of pre-ground nutmeg for enhanced freshness and flavor.

Find it online: https://marthatasty.com/authentic-20-minute-garam-masala-recipe/