Garam Masala Recipe

To make homemade Garam Masala, start by dry roasting spices like caraway seeds, coriander seeds, poppy seeds, black cardamom, green cardamom, nutmeg, star anise, cinnamon, black peppercorns, cloves, fenugreek seeds, and bay leaves in a pan until fragrant. Once cooled, grind them into a fine powder using a spice grinder. This process ensures a fresh and aromatic spice mix tailored to your taste.

Garam Masala is versatile and can be used in various dietary preferences. It's suitable for vegetarian, vegan, and gluten-free diets. You can add it to curries, soups, marinades, and even roasted vegetables to enhance flavor without compromising dietary restrictions.

Yes, you can customize your Garam Masala by substituting spices based on your preference. For instance, if you don't have black cardamom, you can use regular cardamom instead. Similarly, if you want a spicier mix, consider adding more black pepper or cloves. Feel free to experiment to create a blend that suits your taste.

To keep your homemade Garam Masala fresh, store it in an airtight container in a cool, dark place. It's best to make smaller batches that you can use within a few months, as this will ensure the spices retain their flavor and aroma.

Garam Masala pairs beautifully with a variety of dishes. It's commonly used in Indian curries, biryanis, and lentil soups. You can also sprinkle it on roasted vegetables or use it in marinades for meats and tofu. Its warm, aromatic flavor enhances both savory and sweet dishes, making it a versatile spice in your kitchen.