Garam Masala Spice Mix
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients.
Garam Masala translates to “hot spices,” but don’t let the name mislead you into thinking that this is just about heat. The term “garam” here is more reflective of the intensity and warmth the spices provide rather than spiciness. It’s a versatile blend of spices like cumin, coriander, cardamom, cinnamon, nutmeg, and cloves. This mix is often added toward the end of cooking or even as a finishing spice to lend a final aromatic touch to dishes. From lentils and stews to biryanis and meat dishes, Garam Masala is a kitchen staple that transcends regional and communal boundaries.
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cardamom seeds (from green cardamom pods)
- 1 tablespoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- ½ teaspoon cloves
- 3 whole dried red chilies
- 2-inch stick of cinnamon
Preparation
Dry roast the cumin seeds, coriander seeds, cardamom seeds, black peppercorns, fennel seeds, and mustard seeds in a pan over medium heat until they become aromatic. This should take about 1-2 minutes. Keep stirring to avoid burning the seeds.
Add the cloves, dried red chilies, and the cinnamon stick and roast for another 1-2 minutes.
Turn off the heat and allow the spices to cool down.
Once cooled, transfer them to a grinder and add the turmeric. Grind all the spices into a fine powder.
Your homemade garam masala is ready! Store it in an airtight container in a cool, dry place.
A traditional curry recipe in which to use your homemade garam masala is Chicken Curry with Garam Masala.
Neil Nijjer
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients. Neil began cooking as a child, watching and helping his Dad in the kitchen. His passion to feed the masses began early, from feeding the neighborhood kids to hosting big Fijian family parties. Neil started @the_o_g_kitchen to share his unique take on cooking classic comfort foods and Island-style curries in hybrid masala blends.
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