Garam Masala: Spicy Indian Curry Powder

by Kamala on January 3, 2011

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Garam_Masala_Spicy_Indian_Curry_Powder_1 Indian cooking is known for its different spices. Garam masala is the combination of different aromatic spices. It gives a magical touch to the dishes. The ingredients used in garam masala slightly differ from region to region and even home to home. I feel this is some what similar to curry powder used in south India but with a slight difference.

Home made garam masala is very much aromatic and small amount is sufficient to cook spicy curries. I use 14 different spices to prepare garam masala powder.  For the given quantity of ingredients, you will get approximately one cup of garam masala powder.

Ingredients

  1. Bay leaf – 2 no
  2. Black cardamom – 12 no
  3. Black pepper – 1 tablespoon  Garam_Masala_Spicy_Indian_Curry_Powder_2
  4. Cinnamon stick two inch long: 2 no
  5. Cloves – 12 no
  6. Coriander seeds – 1 heaped tablespoon
  7. Cumin seeds – 1 tablespoon
  8. Fennel seeds – 1 heaped tablespoon
  9. Green cardamom – 6 no
  10. Mace small piece – 4 no
  11. Marati moggu (English name not known) – 4 no
  12. Nut mug – ⅛ th of a whole piece
  13. Star anise – 3 no
  14. Poppy seeds – 1 heaped teaspoon

Method

  • Roast all the ingredients in a dry pan, in a moderate heat for 3 to 4 minutes; when you smell nice aroma of these spices, remove and cool (do not over roast the spices).

Garam_Masala_Spicy_Indian_Curry_Powder_3 Garam_Masala_Spicy_Indian_Curry_Powder_4

  • Now peel the black and green cardamom.

Garam_Masala_Spicy_Indian_Curry_Powder_5 Garam_Masala_Spicy_Indian_Curry_Powder_6

  • Add only the seeds with other spices and grind it in a mixer-grinder to a coarse powder.

Garam_Masala_Spicy_Indian_Curry_Powder_7 Garam_Masala_Spicy_Indian_Curry_Powder_8

  • Store it in a air tight container to keep fresh.

Garam_Masala_Spicy_Indian_Curry_Powder_9

Tips

  • Storing in air tight container helps to keep fresh for minimum 3 months.
  • As the above garam masala powder is fresh, use less quantity for cooking (if you use one teaspoon of the powder available in the market, now use only half teaspoon of this home made powder).

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{ 7 comments… read them below or add one }

Priya January 4, 2011 at 1:36 am

Home made garam masala, lovely..

Harini Priya February 1, 2011 at 2:16 pm

hi its really superb

malini May 4, 2011 at 9:32 pm

very nice. i will try.

Arjan January 4, 2013 at 10:28 pm

If the Garam Masala is to be consumed in India itself then it is OK to use Poppy seeds because in India using poppy seeds is not banned. But, suppose if someone wants to take the Garam Masala to say UAE, Saudi Arabia or Singapore and if it contains Poppy Seeds also then that will not be allowed by the customs authorities of those countries. The person could be caught by the customs and could face severe punishment – even death penalty also in some cases! Therefore, if anyone wants to carry Garam Masala/curry powder to any of these countries, then the masala/curry powder should not contain Poppy Seeds (Khus Khus). For other countries, the traveller must check with the concerned country’s customs authorities before travelling.

seshaprakash January 26, 2013 at 5:28 pm

English name of Marathi Moggu is “star Anise” or “Star Ani Seed”.

seshaprakash January 26, 2013 at 5:46 pm

The english name is “Caper” for Marathi Moggu. Sorry about the earlier post.

Poonam Chopra April 20, 2013 at 11:42 am

I follow your blog quite regularly & have tried out many recipes about Spices in India are rally so good.

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