3 Easy to Make Garam Masala Recipes

Garam masala - which literally means "hot" or "warm spice") is a widely used ingredient in many Indian recipes. It is often used in addition to other spices (many of which are actually in garam masala) as a sort of finishing touch. Since each Indian cook probably has their own unique version, there is an almost infinite number of combinations that you can use.

Although many markets are starting to carry a wider variety of Indian ingredients - beyond the ever present yellow "curry" powder we all grew up with - in a pinch you can quickly make your own. You might even find that as you tweak and experiment with ingredients and quantities that you have developed your own signature garam masala.

In the event you want to make your own garam masala blend, what follows are three very easy recipes that you can use to make your own garam masala. The first recipe is a very quick and simple blend; the last two are a little more involved but well worth the extra time and effort.

I find that it is always better to start with whole spices whenever possible, as they lose flavor rapidly after grinding. To grind the whole spices, you can purchase a dedicated spice grinder. I use a small coffee grinder, which works just fine. You can buy coffee grinders relatively cheaply. Since I use mine all the time for this purpose, I have one dedicated to spice grinding. Obviously, unless you want coffee-flavored curry - or curry flavored coffee! - it’s probably best to use a separate grinder for coffee.

To make this recipe, you just mix together a few, pre-ground spices. It works just fine if you don't have a lot of time or energy.

• 1 Tbsp ground cumin
• ½ Tbsp ground coriander
• ½ Tbsp ground cardamom
• ½ Tbsp ground pepper
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg

Put any leftovers into an airtight container. Store in a cool, dark place.

While this version still only uses a few ingredients, the extra steps of dry frying and grinding whole spices requires a little bit more effort. Because you use whole spices, the flavor is richer.

• ¼ tsp nutmeg pieces
• 1 – 3 inch cinnamon stick
• 3 cloves
• 1 Tbsp black peppercorns
• 3 Tbsp coriander seeds
• 2 tsp cardamom seeds

Dry fry all the spices in a heavy, un-oiled skillet. Toast them over medium-low heat just until fragrant. Grind into a fine powder. Toasting first really brings out the flavors of the whole spices. Again, put any leftovers into an airtight container and store in a cool, dark place.

The process is the same as the previous version, but includes a couple more spices that add a richness and depth that the other two don’t have.

• 2 Tbsp coriander seeds
• 1 Tbsp cumin seeds
• 1 Tbsp cardamom seeds
• 1 Tbsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• ½ tsp whole cloves
• 2 dried red chili peppers, with or without seeds
• 2 Tbsp ground turmeric

Dry fry all the spices except turmeric in a heavy, un-oiled skillet. Toast over medium-low heat until fragrant. Grind into a fine powder. Add the turmeric and process briefly to combine. As always, put any leftovers into an airtight container and store in a cool, dark place.

Indian cooking is all about spices. While you can buy commercial garam masala, you can make your own fresh with ingredients you already have on hand. Making your own definitely has its advantages, as you can adjust any of these recipes to your personal tastes.