Free recipe
House Garam Masala
Built around coriander seeds and cumin seeds -- the method starts by heating a dry frying pan over medium-low heat.
This Indian house garam masala builds its flavor from coriander seeds, cumin seeds and black peppercorns, and comes together in about 40 minutes with medium-level technique. The method starts by heating a dry frying pan over medium-low heat.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around coriander seeds, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp black peppercorns
- 6 green cardamom pods
- 2 black cardamom pods (optional)
- 1 cinnamon stick, broken
- 6 whole cloves
- 2 dried bay leaves
- 1 tsp grated nutmeg
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat a dry frying pan over medium-low heat.
Add the coriander, cumin, peppercorns, cardamom pods, cinnamon, cloves, and bay leaves. Toast, shaking often, 3-4 minutes until the spices smell fragrant and toasty. Do not let them burn or they turn bitter.
Tip the toasted spices onto a plate and let them cool completely - grinding warm spices makes a paste, not a powder.
Grind everything to a fine powder in a spice grinder or clean coffee grinder, working in batches if needed.
Stir in the grated nutmeg.
Store in an airtight jar away from light and heat. It stays fragrant about 2-3 months. Use to finish curries, rice, and roasted vegetables.
The step worth not rushing: Add the coriander, cumin, peppercorns, cardamom pods, cinnamon, cloves, and bay leaves. Toast, shaking often, 3-4 minutes until the spices smell fragrant and toasty. Do not let them burn or they turn bitter.
