Garam Masala

Garam Masala is a spice blend used throughout the South Asia. It is generally added in a small quantity at the end cooking to add a subtle flavor to the dish. The spice mixture must be added in small quantities, or else it will overpower the dish. 

Many different kind of  Garam Masala is found depending on the region and the personal taste .
Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.


30  green cardamom pods
15  cloves (laung)
5   black cardamom pods
pieces  mace 
pieces  cinnamon (2.5 squared cm)(dalchini)
tbsp  cumin seeds (jeera)
tbsp  coriander seeds (dhaniya)
tbsp  fennel seeds (saunf)
tsp  black peppercorns 
1/2  tsp  fenugreek seeds (methi)


  1. Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices.
  2. Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.
  3. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.

Garam Masala is one of the key spice to virtually all the curried vegetables.


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