Garam Masala is a quintessential spice blend that is unique to South Asian cooking. It can easily be found at any store carrying Pakistani or Indian groceries, and sometimes it can even be found in the spice and baking aisle at regular grocery stores.
Garam Masala is composed of a blend of spices including, but not limited to, cinnamon, cumin seeds, black pepper, cloves, cardamom, bay leaves, nutmeg, and coriander seeds. No one Garam Masala blend is the same as another, as each person/family uses a different variety of spices and various quantities.
Growing up, I always watched my mom buy prepackaged Garam Masala, but after getting married, I found out that my husband’s side of the family uses their own unique blend. The recipe I’m sharing today is special to my husband’s side of the family, is really easy to whip up, and also keeps well for long periods of time. You just combine the spices, and grind them to a fine powder. A coffee grinder is a good investment if you’re into grinding your spices 🙂
Yield: ¾ to 1 cup
- 12 black cardamoms
- ½ cup cumin seeds
- 2 tablespoons cinnamon pieces
- 2 tablespoons cloves
- 2 tablespoons black peppers
Combine all spices together and grind into a fine powder. Store in an airtight container.