From sweet to pungent, our Homemade Garam Masala spice blend stays true to its Ayurvedic roots – it awakens the palate and delivers a balance of flavors to your food that will create optimal health.
Homemade Garam Masala: The Spice of Life with Just 7 Ingredients
Ancient tradition teaches that Garam Masala was created to enliven the taste buds and maintain balance in the complex systems of our body. Our Homemade Garam Masala upholds these wise Ayurvedic teachings by bringing together coriander, cumin, red pepper flakes, cinnamon, turmeric, black pepper and cardamom in a delicious spice blend that you will turn to again and again.
A Bit of Spice History
Many people confuse “curry” with garam masala. In fact, “curry” is a Western term that became popular by ex-pats during the British colonial era to describe the complex flavors of Indian cuisine. Garam Masala, more appropriately, is traditional Hindi for Hot (garam) Spice Blend (Masala.)
While there is no single recipe for Garam Masala (its combination of spices is as varied as the cuisine of this vast country) there are a few spices that are considered traditional including coriander; cloves; cumin, cinnamon or nutmeg; and black pepper. These spices correspond with four of the six Ayurvedic taste buds -- Astringent, Bitter, Pungent, and Sweet - and are critical for balanced, optimal health. (Salty and Sour tastes are represented by salt and fermented or pickled vegetables.) Though not traditional, we like to include turmeric in our Garam Masala for its taste and beautiful yellow color.
Homemade is Best
Like all good things, we think Homemade Garam Masala is a wonderful alternative to store-bought “curry” or masala blends. If you decide to dry roast the whole spices before grinding them, you’ll fall in love with how deliciously aromatic your house will smell. You may prefer a quicker (and less sensory) route by blending together individual store-grounded spices -- either way, you’ll have more control over the flavor (and freshness!) of your garam masala by making it at home.
Garam Masala is delicious with lentil soup, black beans, and various combinations of vegetables like potatoes and green peas, carrots, cauliflower, sweet potatoes, okra, and more. Why not try our favorite Indian dishes that and use our homemade garam masala instead of the individual spices in our Spiced Coconut Dal Lentils , Curried Kale with Spiced Chickpeas or Eggplant Chickpea Curry.
You can also try new recipes like Aloo Gobi (potatoes, cauliflower, and coconut milk), Samosas (pastry covered blend of potatoes and vegetables), and of course, Chai Masala (spiced tea with milk.) There are many wonderful vegetarian websites that feature gorgeous Indian cuisine, and with your homemade masala in hand, you are ready to explore!
Other Indian Recipes You May Like
- Chana Masala Over Celeriac Puree
- Eggplant and Chickpea Curry
- Braised Curried Kale with Spiced Chickpeas
- Homemade Garam Masala
- Lentil Curry
- Mashed Butternut Squash with Spiced Chickpeas
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Homemade Garam Masala
- Total Time: 5 minutes
- Yield: about ½ cup 1x
Description
From sweet to pungent, our Homemade Garam Masala spice blend stays true to its Ayurvedic roots – it awakens the palate and delivers a balance of flavors to your food that will create optimal health.
Ingredients
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp ground turmeric
2 tsp red pepper flakes
2 tsp ground cinnamon
½ tsp ground black pepper
¼ tsp ground cardamom
Instructions
- Mix all the spices in a jar with a tight lid.
- Store in your spice cabinet
- Use often
Notes
- Alternatively you can buy whole coriander, cumin and cardamom seeds. Toast them in a dry pan until fragrant 2-4 minutes. Let them cool, grind the spices with a spice grinder, add the rest of the spices and store in a jar.
- Prep Time: 5
- Category: spice mix
- Cuisine: Indian
Nutrition
- Serving Size: 1 tsp
- Calories: 5
- Sugar: .1
- Sodium: 1.3
- Fat: .2
- Saturated Fat: 0
- Unsaturated Fat: .1
- Trans Fat: 0
- Carbohydrates: .9
- Fiber: .3
- Protein: .2
- Cholesterol: 0
Raquel
Sounds delicious, i love making spice mixes! I love the picture with the spoons!
Vicky & Ruth
We love that picture too! Thank you!!
Terry
The blend of spices is great, not to spicy and gives any dish an amazing Indian flair!
Alice Osako`
One thing to note is that the masala which 'Madras curry powder' is primarily based on isn't garam masala, but sambar masala, a completely different preparation. While AFAICT various forms of garam masala is common throughout India, sambar masala is mostly seen in Southern Indian dishes, especially the eponymous sambar dal.
While actual Sambar masala (whether prepared at home, or pre-packaged) isn't all that similar to the modern Madras Curry Powder used in Anglo-Indian cuisine, its influence - especially in the amount of turmeric contained in both - makes sambar masala the more obvious ancestor of curry powder. However, other types of masala also influenced it curry powder, included garam masala, and it is in some ways a distinct addition to cooking, separate from its roots in India. In trying to come up with an easy, prepared way to replicate classic Indian dishes (often without the appropriate whole spices, or in some cases even the knowledge of which ones would be used), returning British colonists and Indian colonial immigrants invented something new.
Olimpia
This garam masala spice mix, was perfect. I used all the time to spice yo my food!
Rebeca
This spice mix is good for any dish! Great taste and perfect combination of flavors.
Hilda Castro
I love the spices ,I have all of them @ home but I will not us cinnamon,I don’t like it in my savory dishes
Vicky and Ruth
That's fine, you can leave it out! We love cinnamon in savory dishes.