How to make garam masala at home for a stronger flavour

Garam masala is used to boost the taste and aroma of any vegetable dish or curry. It is especially popular in Bihar and Jharkhand, adding flavour to everything from dry vegetable preparations to gravy-based dishes. Most people use garam masala bought from the market, but it does not taste quite like the homemade version. So it helps to know how to make garam masala at home.

First, gather the ingredients: four tablespoons coriander seeds, two tablespoons cumin seeds, one tablespoon shahi jeera, two tablespoons black pepper, eight to ten black cardamom pods, fifteen to twenty green cardamom pods, one tablespoon cloves, four to five large pieces of cinnamon, three to four fennel seeds, three to four mace flowers, half a piece of nutmeg, four to five bay leaves, and one more tablespoon of fennel seeds separately.

Now for the method. First clean all the whole spices thoroughly so that no dust or grit remains. Then heat a kadhai or pan on low flame. Add the cinnamon, black cardamom, fennel and bay leaves first and roast for a minute. Then add the coriander seeds, cumin seeds, black pepper, cloves and green cardamom.

After this, turn off the gas and immediately add nutmeg powder and mace, mixing them in. Spread all the spices out on a wide plate and let them cool completely. Never grind garam masala while it is still hot, since the oils present in the spices evaporate as steam if you do.

Put the cooled spices into a mixer jar. Instead of grinding continuously, use pulse mode, pausing in between so the masala does not get too hot. Then store it in an airtight container.

The advantage of this homemade garam masala is that the quantity of each spice can be adjusted to taste. Because the masala is freshly made, it also has a distinct aroma. Once you try making this homemade garam masala, it can change the taste of several everyday dishes.

This masala can be used in many dishes, such as vegetables, usal, dal, paneer, chole, rajma, pulao, biryani, misal or various gravies. However, garam masala does not need to be added in large quantities. Even a small amount, depending on the quantity of the dish, gives it a good aroma and flavour.