Mom’s Homemade Garam Masala

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So finally I am writing the post of my Mom’s Homemade Garam Masala. The masala or the spice blend which is fragrant, aromatic and hot and my spice pantry is incomplete without it. 

Garam is a Hindi word and it means hot. Masala means spice. Garam Masala is a simple blend of different whole spices. This masala apart from adding flavor and aroma to the dishes is also beneficial in many healthy ways. The different ingredients used helps the body in different ways. 

Todays recipe of Garam Masala

There would be countless recipes for this and every household has its own version. This is my mom’s recipe which she is following for years and being passed on to her from my grandma. This recipe is pretty simple. She collects all the ingredients and sundry them for 2-3 days. Of course if you do not have the liberty of sun-drying you can dry roast it to remove the moisture. All then is required is to grind it to a fine powder. Even though simple, the resultant masala or the powder is so very aromatic and strong. 

I have never bought a store-bought garam masala. I have used once or twice the shop-bought ones and I never liked it. My mom makes it in bulk every year and packs it for me and my sister. I have never taken the pain to make this as this is what she always do for us. Secondly I could not source some of the ingredients here, so mom’s made is the best :-).

Ingredients that go in this masala are:

Black Pepper (Kali Mirch) – has a sharp and mildly spicy flavor and one of the most versatile spices used in everyday cooking. Used in Ayurveda medicine for thousands of years.

Dry Ginger Powder (Sonth) – another herb widely used in Ayurveda. It adds flavor and aroma to the dishes and helps in digestion and relieves menstrual pain.

Black Cardamom (Badi Elaichi) – one of the most common spices used in Indian cooking for both sweet and savory recipes. Linked to numerous health benefits like oral health, respiratory health, etc.

Clove (Long) – A sweet and aromatic spice again commonly used in Indian cuisine. The most common health benefit of this is in treating teeth pain with clove oil. It is also very helpful in treating cough and cold.

Cinnamon (Dalchini) – widely used as in flavoring different types of recipes be it savory or sweet. One of the healthiest spices in the world and I love to enjoy this daily in my tea.

Bay Leaf (Tejpatta) – are pungent and have a sharp bitter taste. They can be used whole or ground. One of the must in garam masala and in all types of Biryanis and Pulaos.

Mace (Javitri) – is the red/orange thread-like material that envelops the nutmeg. Has a pungent bitter taste with a strong aroma. Known to help in cough and cold.

Long Pepper (Pipal/Pippali) – is an exotic spice and is used in spice powder. It is one of the common spice used in many types of Indian pickles.

Use and Storage

You would need this in very small quantities. This goes well in most of the biryanis and pulao or even everyday curries and sabzis. It stays good for years if handled properly. Needless to say when you are making any spice blend, everything should be clean, dry and sterile. The masala should be packed in airtight containers. I generally keep it in ceramic or glass jars.

Theme

I meant to write this post for so long but just was not able too. So finally when Preethi suggested the #242 theme for FoodieMonday as MasalaDabba I immediately decided to post my mom’s Garam Masala Recipe. And before I hop to share the ratio of ingredients use, take some time to check this aromatic Kundapur Masala which Preethi has shared for the theme.  

Few more Masala Recipes on my Blog

• Sambar Masala
• Bise Bele Bath Masala Powder
• Bhuna Jeera Powder | Roasted Cumin Powder
• Homemade Coriander Powder

Here is the recipe for Mom’s Homemade Garam Masala:

Ingredients

• Black Pepper (Kali Mirch)  – 250 grams
• Dry Ginger Powder (Sonth) – 250 grams
• Black Cardamom (Badi Elaichi) – 250 grams
• Clove (Long) – 10 grams 
• Cinnamon (Dalchini) – 10 grams
• Bay Leaf (Tejpatta) – 25 – 30 big size leafs
• Mace (Javitri) – 10 grams
• Long Pepper (Pipal/Pippali) – 10 grams

Preparation

1. Sundry all the ingredients separately for 2-3 days.
2. If Sun drying is not an option either microwave all the ingredients except Sonth (Dry ginger powder) one by one or dry roast it in on slow flame for 8-10 minutes until fragrant or you feel the moisture is released.
3. Dry grind in a mixer grinder to a fine powder.
4. Store in an airtight container.

Notes

• As mentioned earlier, everything should be clean, dry and sterile.
• For daily use, always remove a small portion in a small jar or in your Masala Dabba (Spice Box)

Mom’s Homemade Garam Masala

Mom’s Homemade Garam Masala is a versatile masala or a spice blend that is fragrant, aromatic and hot and a must in Indian Pantry.

5 from 8 votes

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Course: Condiments

Cuisine: Indian

Keyword: Masala, Spice Powder

Prep Time: 15 minutes minutes

Servings: 750 grams

Author: Renu Agrawal-Dongre

Ingredients

• 250 grams Black Pepper (Kali Mirch)
• 250 grams Dry Ginger Powder (Sonth)
• 250 grams Black Cardamom (Badi Elaichi)
• 10 grams Clove (Long)
• 10 grams Cinnamon (Dalchini)
• 25 – 30 big size Bay Leaf (Tejpatta)
• 10 grams Mace (Javitri)
• 10 grams Long Pepper (Pipal/Pippali)

Instructions

• Sundry all the ingredients separately for 2-3 days.
• If Sun drying is not an option either microwave all the ingredients except Sonth (Dry ginger powder) one by one or dry roast it in on slow flame for 8-10 minutes until fragrant or you feel the moisture is released.
• Dry grind in a mixer grinder to a fine powder.
• Store in an airtight container.

Notes

• As mentioned earlier, everything should be clean, dry and sterile.
• For daily use, always remove a small portion in a small jar or in your Masala Dabba (Spice Box)

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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