Garam Masala
Garam Masala
About this Recipe
Every Indian family makes their own garam masala, an intensely aromatic blend of spices with sweet, peppery, citrusy, earthy, and spicy notes. It’s typically added to meat and chicken curries as well as vegetable dishes like aloo gobi (potatoes and cauliflower). I created this version sans cayenne pepper to be kid-friendly. To add heat, sprinkle a pinch or two of cayenne pepper into the dish along with this blend.
The Benefits
Masala or ground spices are made up of many beneficial ingredients. Cinnamon is packed with polyphenol antioxidants that fight disease and infection. Coriander consists of vitamins A, K, and minerals such as manganese, folate and potassium and few volatile oils such as linalool and camphene to combat inflammation, heart ailments, and help lower blood sugar levels. Cumin has antioxidants that reduce cholesterol levels and keep the skin healthy. Black peppercorns reduce infection and have antioxidant properties, and manganese in cloves repairs bones and supports hormone health.
Ingredients
1/2 cup (85 g) MAKES
- 2 cinnamon sticks, preferably Ceylon
- 20 cardamom pods
- 2 Tbsp (14 g) cumin seeds
- 1/4 cup (20 g) coriander seeds
- 1 Tbsp (7 g) black peppercorns
- 1 tsp whole cloves
- 1/2 a nutmeg
- 1 bay leaf
Directions
-
Step 1
Place the cinnamon sticks in a clean kitchen towel, fold the towel so that they’re covered. Using a rolling pin, smash the bark into pieces small enough to fit into a spice grinder. -
Step 2
In a dry pan over medium heat, toast the cinnamon with the other spices until aromatic, tossing the spices every few seconds (to prevent burning), 1 to 2 minutes. Transfer the mixture to a spice grinder or a coffee grinder dedicated to spices. Grind the mixture into a fine powder. (You might need to do this in batches depending on the size of your spice grinder.) Store in an airtight container away from heat and light for up to 6 months.
Explore Recipe Ingredients
About the author
Kanchan Koya
Author of the cookbook Spice Spice Baby, Kanchan Koya holds a PhD in biomedicine from Harvard and is also a holistic health coach. Her mission is to make everyone more comfortable cooking with spices, for both their health-giving properties and their ability to make your food sing with flavor.
View profile
More by Kanchan Koya
Baingan ka Bharta
Baingan ka Bharta is literally translated as “eggplant mishmash.” This Indian classic is a crowd-pleaser across all ages.
Chickpea Flour Frittata
Take your plant-based breakfast to new heights of deliciousness (and nutrient density) with Kanchan Koya's recipe for a Chickpea Flour Frittata.
Cilantro Butter Bean Veggie Stew
This butter bean stew, packed with vegetables, is Inspired by a Peruvian seafood dish cooked in a cilantro broth — a zingy way to add health-boosting beans to your day.
