This garam masala recipe comes from the excellent Indian cookbook Indian for Everyone by Anupy Singla. The book is full of authentic recipes with tips on how to make them gluten-free, dairy-free, and vegan Indian food.
Making your own spice blends is easy, as long as you source all the ingredients ahead of time. Having spice blends on hand quickly adds complex flavours to your dishes. Use them in traditional Indian recipes and sprinkle on your everyday cooking as well.
Garam masala boosts warm flavours that are not spicy, so perfect even for those who don’t like spicy food. I use this spice blend in my gluten-free and dairy-free Butter Chicken recipe, and in this Indian Beef Curry.
I have cut the quantities in half in my version of this recipe, if you end up using it up quickly, just double it next time.
Toasting the spices gently before blending brings out their aroma and deepens the flavour. My preferred choice for toasting spices in a cast iron pan, if you don’t have one, use the pan with the thickest bottom. Don’t walk away when dry toasting (that means no oil/fat in the pan) the spices over medium-high heat. Give the pan a stir and/or a shake every 15 seconds to avoid burning and to ensure even toasting.
After 4 min, or when spices are aromatic and lightly toasted, remove from the pan right away and let cool on a plate for at least 15 minutes.
Now it’s time to blend the spices. First make sure they have cooled completely. To blend use a Vitamix or other high-speed blender, or a spice/coffee grinder. I have the Vitamix dry container, and it is perfect for this job. If using a spice or coffee grinder, you may need to batch the grinding.
Place all spices in the blender and cover with a tea towel before gradually increasing the speed to high and blend until you have a fine powder. When done, let the blender sit with the towel on top of at least 10 minutes to let the “dust” settle before transferring the the Garam Masala spice blend into an air tight glass jar, I like to use mason jars. Store in a cool, dark and dry place for up to 6 months.Print