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Garam Masala Recipe Card

North Indian Kitchen
Garam Masala made with best homemade spices. Rose petals makes it more special and gives extra ordinary fragrance.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine North Indian
Servings 0
Calories 18 kcal

Equipments

1 Pan (Non-Stick)

Ingredients

  • ½ cup Cumin seeds -63 grams
  • ¼ cup Coriander seeds (dhania) -18 grams
  • ¼ cup Fennel seeds (saunf) -24 grams
  • 2 tablespoons Caraway seeds (shahi jeera) -9 grams
  • 10 Cinnamon sticks (dalchini)- each of about 2-3 inches
  • 2 tablespoons Cloves -12 grams
  • 20 Green Cardamoms -4 grams
  • 6 Black Cardamoms- 4 grams
  • 1 Nutmeg (jaiphal)
  • 10 Bay leaf (tej patta) -2 grams
  • 2 tablespoons Dry Ginger powder (saunth), optional
  • 2 tablespoons Black Peppercorn -20 grams
  • 3 tablespoons Rose petals (dried), optional

Instructions
 

  • Firstly heat a pan over medium heat. Add 1/4 cup coriander seeds, 1/2 cup cumin seeds, 1/4 cup fennel seeds (saunf) & 2 tablespoons Caraway seeds (shahi jeera).
    2. Dry-roast them for a few minutes, stirring frequently, until they become fragrant and slightly darker in color. Be careful not to burn them.
    3. After getting roasted transfer it to a plate to cool down the spices. Kept it aside for further use.
    4. Now in the same pan append 20 green cardamom, 2 tablespoons cloves, 2 tablespoons black peppercorns,  1 nutmeg (crushed), 10 bay leaf,2 tablespoons dry ginger powder, 10 cinnamon sticks & 6 black cardamoms.
    5. Roast it for a while and then transfer it to the same previous plate and let them cool completely.
    6. Transfer them to a spice grinder or mortar and pestle. Append 3 tablespoons dried rose petals in it.
    7. Grind the spices into a fine powder.
     Your Garam Masala is ready to use                                                               

Video

Notes

  • To enhance the aromatic properties of garam masala, you can add it to hot oil or ghee at the beginning of the cooking process. This allows the spices to release their flavors and infuse into the dish.
  • If you're making your own blend, consider buying whole spices and grinding them as needed for the freshest flavors. Store-bought garam masala should be checked for freshness and used within its expiration date.
Nutrition Facts
Garam Masala Recipe Card
Amount per Serving
Calories
18
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
4
mg
0
%
Potassium
 
67
mg
2
%
Carbohydrates
 
3
g
1
%
Sugar
 
1
g
1
%
Fiber
 
2
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
23
IU
0
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
1
mg
1
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
1
µg
1
%
Calcium
 
39
mg
4
%
Vitamin B9 (Folate)
 
1
µg
0
%
Iron
 
1
mg
6
%
Magnesium
 
14
mg
4
%
Phosphorus
 
16
mg
2
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Garam Masala
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