When I got married, one of the first recipes I asked my mum for was her homemade garam masala. She used to cook with it on a regular basis and I loved her blend. I remember using a shop bought version when I was at university and it was just all wrong. A great garam masala spice blend has a good ratio of spices in varying quantities. It has to be just right – too much of one or too little of another and your food just doesn’t taste quite the same!
I’ve been making homemade garam masala ever since I got the recipe – it’s the easiest thing ever. I use this coffee grinder to grind each whole spice and then combine them together. This recipe uses 5 spices that you probably have in your kitchen if you do a lot of Indian/ Pakistani cooking.
You will need:
Measure out your spices. Grind each spice in a coffee grinder or your appliance of choice. Combine the ground spices together and run them through the grinder again until you have a fine powder. If necessary, sieve the ground spices through a fine mesh sieve. This helps to ensure you have a good blend free of any little bits. Store the blend in a glass jar and pop a label on with the date you made it. You can also make a note of it somewhere if you can’t label your container. My post on how I store and organise spices will help you see what I mean about labeling your jar with the date.
That’s it! That’s how you make homemade garam masala – super easy and as with most things you make yourself – you know exactly what’s in it! I’d love to know if you try mum’s recipe. Tag me on Instagram if you try this recipe or comment below to let me know what you put in your garam masala spice blend!