Basics

HOMEMADE GARAM MASALA

Ingredients

  1. Cardamom pods-1/4 cup
  2. Cloves-1 tbsp
  3. Cinnamon stick- 3 nos( 2″ piece)
  4. Fennel seeds-1/2 cup
  5. Black pepper- 3 tbsp
  6. Star anise- 2 nos
  7. Nutmeg- 1 no
  8. Mace- 4 nos

Method

  • Heat a   non stick pan and add all the ingredients and dry roast it for about 2 minutes on a medium low flame.Allow this to cool slightly.
  • Grind this to a coarse powder  using a blender.Store it in an airtight container.

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24 Comments

  • Reply
    Sarah/Homestyle Cooking Around The World
    July 7, 2012 at 7:03 pm

    This looks like a wonderful recipe and I can't wait to try this as soon as my current supply is used up. The pictures are lovely, also!

  • Reply
    Mélange
    July 7, 2012 at 7:11 pm

    Awesome clicks.I loved the light pattern and each composition so so much..aesthetic.

  • Reply
    Plateful
    July 7, 2012 at 7:17 pm

    awesome photos, love it!

  • Reply
    Sayantani Mahapatra Mudi
    July 7, 2012 at 8:34 pm

    beautiful clicks. nothing like homemade spice powder. your garam masala recipe is very good.

  • Reply
    Reshmi Mahesh
    July 8, 2012 at 5:02 am

    Awesome clicks…Spice powder looks beautiful in that light…

  • Reply
    T's Mom
    July 8, 2012 at 7:56 am

    very nice clicks

  • Reply
    Faseela
    July 8, 2012 at 10:45 am

    wow…useful post…..fabulous clicks…

  • Reply
    vini
    July 8, 2012 at 11:06 am

    i love ur pics… they are awesome.. specially love that garam masala tag…

  • Reply
    Manju
    July 8, 2012 at 12:04 pm

    just loved the clicks…just awesome!!!

  • Reply
    Spice up the Curry
    July 8, 2012 at 2:09 pm

    beautiful picture.. awesome

  • Reply
    Julie
    July 8, 2012 at 10:32 pm

    superb clicks,I too make the home made version..love the flavor & aroma!!

    Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

  • Reply
    Nithya
    July 9, 2012 at 9:21 am

    Love the clicks. They look so exotic 🙂 Indian spices are the best and love the garam masala flavoring in any food.

  • Reply
    Az
    July 9, 2012 at 1:42 pm

    looks so aromatic… love the clicks!!

  • Reply
    Anonymous
    July 9, 2012 at 10:36 pm

    I see that you don't add any red chili which is why the color is so diff from what I make. The photos are absolutely gorgeous.. the dark mood with the green tint and that rustic card .. gorgeous!

  • Reply
    The Internet and The Unicorn
    July 9, 2012 at 11:17 pm

    WOW! What exquisite photos! They are BEAUTIFUL to look at. What kind of camera do you use? Also did you have additional lighting set up to capture the depth of color?
    http://www.hsinrusocial.com

  • Reply
    Ganga Sreekanth
    July 10, 2012 at 7:13 am

    very useful post..thanks for sharing.. .awesome clicks

  • Reply
    Kurryleaves
    July 12, 2012 at 5:57 pm

    Thank you all for your lovely comments…
    @Teresa.. i use a nikon D 3100.. i usually set up the food close to my dining room window,and shoot mostly during the mid of the day…
    Thank you all!!
    Vidya

  • Reply
    Nisa Homey
    July 30, 2012 at 7:22 am

    Hey, first time here…beautiful clicks and great post….happy to follow u.

  • Reply
    Hardy Party
    January 15, 2013 at 5:34 am

    Is the nutmeg supposed to be nos as well? And does that mean one whole nutmeg? I think that is what nos means?

    • Reply
      Kurryleaves
      January 16, 2013 at 5:00 pm

      @ Hardy Party
      Yeah!! you are supposed to use one whole nutmeg for the above mentioned quantity.
      Vidya

  • Reply
    naturepure85
    September 18, 2013 at 7:07 am

    I'm very motivated to try it!

    Have still some questions though:

    Cardamom pods, Star anise:
    > roasting the whole pods, or take out seeds?

    Thanks for advice!

    • Reply
      Kurryleaves
      September 25, 2013 at 6:35 am

      Helloo!!sorry for the delay ..okie..
      You don't have to take out the seeds…just use the whole pods…
      happy cooking

      Vidya

  • Reply
    Anonymous
    November 3, 2015 at 2:00 am

    Hello Vidya,

    Long time lurker here, thank you so much for your recipes. They look as well as taste good.
    Noticed that you are using good (true) cinnamon. Mostly what I have seen around are Cassia barks.
    Whats the difference between nutmeg and mace? 'Jaathipathri' – ground strands from inside the fruit ithil ethaanu?

    Also: Tip, Just pulse the mixture once so that you can remove the podskins from cardamoms if you wish.

    • Reply
      Kurryleaves
      November 8, 2015 at 7:18 pm

      Hi @ Dee
      Thank you for the feedback..so happy to hear that the recipes work well for you….
      yes!!as you mentioned most of the supermarkets and stores sell cassia and not true cinnamon..so whenever I see the real one, I buy a bunch !!
      mace ( jathipathri) is the reddish strands covering the seed, where as nutmeg( Jathikka) is the hard brown seed..
      Thank you for that tip..im sure this will help the readers.
      Happy cooking
      Vidya

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