This is one of the most aromatic and fragrant of all Indian spice blends, and one of my personal favorites. Garam Malasa is used throughout India in all types of dishes and is indispensable to Moghul and North Indian cooking. Commercial blends are widely available, but this homemade version is much more fragrant and, of course, fresher. All spices are best when dry roasted whole and ground just before you start cooking. Give it a try, you’ll never go back to store bought!

Garam Masala

2 Tbsp Coriander Seed
2 Tbsp Cumin Seed
2 Tbsp Black Peppercorns
2 Tbsp Fenugreek
1 Tbsp Brown Mustard Seed
10 Cardamon Pods
4 Whole Cloves
1 tsp. Cinnamon Ground

Dry roast whole spices: Place the whole coriander, cumin, black peppercorns, fenugreek, brown mustard seed, cardamom and cloves in a heavy skillet on a medium and dry roast until the spices turn a few shades darker. This will only take 2-3 minutes. Make sure you stay at the stove because it goes quickly and there is nothing worse than burnt spices!

Let the spices cool: Once toasted, remove the spices from the pan and let cool.

Grind the spices: Once cooled, grind the spices. You can do this by hand in a pestle and mortar or in a coffee grinder (preferably one not used for coffee). Once ground, add the cinnamon and store in a airtight container.

That’s it, your done! This fresh garam masala will kick-up any recipe calling for a curry powder. In an air tight container the garam will last up to 3 months. Of course, the sooner you use it the better.

Happy cooking!