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Indian homemade garam masala spice mix- stop using store-bought garam masala powder to cook your favorite Indian dishes, it's time you learned to make your own. it's more aromatic, flavorful and you'll never go back to buying the spice blend again.

INDIAN HOMEMADE GARAM MASALA SPICE MIX.

INDIAN HOMEMADE GARAM MASALA SPICE MIX- STOP USING STORE-BOUGHT GARAM MASALA POWDER TO COOK YOUR FAVORITE INDIAN DISHES, IT’S TIME YOU LEARNED TO MAKE YOUR OWN. IT’S MORE AROMATIC, FLAVORFUL, YOU’LL NEVER GO BACK TO BUYING THE SPICE BLEND AGAIN.
Cuisine asian,, Indian, spice mix
Keyword garam masala, garam masala powder, indian, spice mix
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1/2 cup coriander seed

1/4 cup cumin seeds

1 tablespoon fennel seed

1/2 teaspoon fenugreek seed

1 tablespoon black peppercorn

20 cardamom pods

10 cloves

1 star anise

4 pieces of cinnamon (2 inches in length)

4 medium-sized bay leaves

1 teaspoon of grated nutmeg

2 strands of mace

Instructions

  1. Have the spices ready in individual bowls as they need to be gently dry roasted. except for the star anise, bay leaves, mace which can be roasted together.
  2. Over low-medium heat dry fry the spices separately until they release their aroma, dry roast the spices for 2-3 minutes while constantly stirring to avoid burning the spices. reduce the heat to low if necessary.
  3. Once all the spices have been separately dry roasted, combine all the spices together and let the ingredients cool down.

  4. Make sure the spices are cool before following the next step.
  5. In small batches grind the spices until they turn to powder, each batch will take you less than one minute to powder.
  6. Use a sieve to separate the fine spice powder from the coarse bits left behind, use the grinder to powder these as well(you might be left with a few coarse pieces of spices that will not grind, store these coarse bits in a separate container and use them in meat and poultry curries.
  7. Once you have the finely sieved garam masala, transfer the powder into an air-dried glass container, use and close the lid tight to maintain freshness.