Garam masala holds a special place in Indian kitchens. Whether it is a vegetable dish or a pulao, garam masala doubles the flavor and aroma of the food. While various brands of garam masala are easily available in the market in boxes and packets, you can also make it at home.

Often, store-bought garam masala contains adulterants, which prevent the food from achieving the desired taste and can also be harmful to health. In contrast, homemade garam masala is pure and significantly enhances the aroma and flavor of the dish. Let’s learn how to make the perfect garam masala powder at home.

Ingredients
Whole coriander seeds – 4 tbsp
Cumin seeds – 2 tbsp
Shahi jeera (caraway seeds) – 1 tbsp
Black peppercorns – 1 tbsp
Cloves – 1 tsp
Black cardamom – 5-6 pods
Green cardamom – 10-12 pods
Cinnamon – 3-4 large pieces
Mace (javitri) – 2 blades
Nutmeg (jaiphal) – half a piece
Star anise – 2 pieces
Bay leaves – 3-4 pieces

Method
First, carefully inspect all the whole spices to ensure there are no pebbles or impurities. Break the bay leaves and cinnamon sticks into smaller pieces by hand so they roast and grind easily.

Now, heat a heavy-bottomed pan or skillet over a low flame. Add the larger ingredients—such as coriander seeds, cumin seeds, black cardamom, and cinnamon—first. Then, add the remaining spices. Roast the spices over a low flame for 2 to 3 minutes, stirring continuously.

Keep in mind that the goal is not to change their color but simply to remove moisture so that the spices release their aroma.

As soon as the spices become aromatic, turn off the heat. Immediately transfer the spices onto a clean, dry plate. Do not leave them in the pan; allow the spices to cool down completely.

Once the spices have cooled, grind them—using the mixer in short bursts—to a coarse or fine texture, depending on your preference. Running the mixer continuously can heat up the spices, causing them to lose their aroma.

Proper Storage Method
Allow the prepared garam masala powder to cool completely. Then, store it in a clean, dry, and airtight glass jar. When protected from air and moisture, the masala stays fresh for 4 to 6 months.

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