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Garam Masala Recipe | How to Make Authentic Garam Masala | Homemade Garam Masala Recipe

Updated: Dec 15, 2022

It's finally here!! Many of my viewers and subscribers have asked me how to make Garam Masala at home! I finally caught my mum in the act and got her to make this video with me!


Garam Masala is a blend of whole spices that are roasted and then ground. It's a spice mix that I use a lot in all my cooking and it gives my cooking a delicious aromatic flavour.


Making a great Garam Masala requires a lot of different spices, so this recipe isn't for the faint of heart! But it's definitely doable and you'll be making plenty to last you for a good long time!!


I have measurements for different quantities of Garam Masala here, so use the measurements depending on how much you want to make.This recipe will make a huge difference to your recipes!! ENJOY!



My Mum's Garam Masala Recipe

INGREDIENTS for 7 KG Garam Masala (Plenty for you and to give away or Catering Quantity)

  • 500g Cinnamon

  • 400g Cinnamon Powder

  • 700g Cumin Seeds (Jeeru)

  • 700g Coriander Seeds (Dhana)

  • 700g Black Pepper

  • 700g Cloves

  • 200g Nutmeg (Jaifar)

  • 200g Whole Cardamom

  • 400g Cardamom Seeds

  • 400g Whole, Dry Ginger

  • 200g Ginger Powder

  • 300g White Pepper Powder

  • 100g Bay Leaf

  • 600g Black Cardamom (Elcho)

  • 400g Star Anise (Badia)

  • 400g Mace (Javentri)

INGREDIENTS for 1KG Garam Masala (3 Coffee Jars Full)

  • 73g Cinnamon

  • 58g Cinnamon Powder

  • 102g Cumin Seeds (Jeeru)

  • 102g Coriander Seeds (Dhana)

  • 102g Black Pepper

  • 102g Cloves

  • 29g Nutmeg (Jaifar)

  • 29g Whole Cardamom

  • 58g Cardamom Seeds

  • 58g Whole, Dry Ginger

  • 29g Ginger Powder

  • 44g White Pepper Powder

  • 15g Bay Leaf

  • 87g Black Cardamom (Elcho)

  • 58g Star Anise (Badia)

  • 58g Mace (Javentri)


INGREDIENTS for 300g Garam Masala (About 1 Coffee Jar)

  • 22g Cinnamon

  • 17g Cinnamon Powder

  • 30g Cumin Seeds (Jeeru)

  • 30g Coriander Seeds (Dhana)

  • 30g Cloves

  • 9g Nutmeg (Jaifar)

  • 9g Whole Cardamom

  • 17g Cardamom Seeds

  • 17g Whole, Dry Ginger

  • 9g Ginger Powder

  • 13g White Pepper Powder

  • 4g Bay Leaf

  • 26g Black Cardamom (Elcho)

  • 17g Star Anise (Badia)

  • 17g Mace (Javentri)


METHOD


Buy the whole spices fresh when you decide to make this Garam Masala. I find Indian shops are the best supplier, so visit your local Indian supermarket.Take your measurements with you so you know how much of each spice you need.


Measure all the ingredients out using a weighing scale. Keep the powdered spices separate.


Cut or break up any large spices so that the grinder doesn't struggle when you grind the spices.


Place the whole spices in a large oven tray and keep the powdered spices separate as we will NOT be roasting them.


Preheat the oven to 160ºCelcius (320ºF).


Roast the whole spices for about 10 minutes in the preheated oven so they release the oils.


Once the spices have been roasted, let them cool down completely.


To grind the whole spices, you will need a heavy duty grinder. I use my Blendtech grinder for all my grinding needs and it works great! See my store if you'd like to purchase one!


Take about 2 handfuls of the spices and grind them into a powder.


Add another 2 handful of spices to the already ground spices and grind into a powder again.


Tip: Grinding the spices like this puts less pressure on the grinder and eases the grinding process.


Add more whole spices and continue this process until your grinding container is 3/4 full.


Then sieve the ground spices.


Tip: You don't want a very fine sieve but one that will remove any unground spices.


Add any unground spices left in the sieve back into the grinder and add another 2 handfuls of whole spices and repeat the process until all the spices are ground.


For the final ground, you should only have about a tablespoon worth of unground spices left. Just grind up these remaining spices as fine as possible and then add them to the sieved


Then add the powdered spices to the ground and sieved Garam Masala and mix it in.


The Garam Masala is now ready!!


To bottle it, use a clean dry jar and add your Garam Masala to it.


Seal the jar with some cling film before adding the lid to make it air-tight.


Store in a cool dark place.


This Garam Masala can last for a year or two and will still be good as the spices meld together over time.


It's definitely worth the effort of making it at home, so don't be afraid to give it a go!



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