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How To Make The Aromatic Indian Garam Masala Powder At Home : Easy Steps With Pictures!

Updated on February 11, 2017
ChitrangadaSharan profile image

Chitrangada loves the richness of Indian art,culture and traditions. As a writer she wants to spread information about India to the readers

The Garam Masala, usually includes, Black and Green Cardamom, Black and white Cumin seeds, Cloves, Black Pepper and Cinnamon
The Garam Masala, usually includes, Black and Green Cardamom, Black and white Cumin seeds, Cloves, Black Pepper and Cinnamon | Source

The Magical Indian Curry Powder or The Garam Masala mixture

© Chitrangada Sharan

All Rights Reserved.

  • When I was a little girl and my mother used to talk about Garam masala, in cooking recipes, I thought some masalas have to be heated and added to a particular recipe.

It was only when I grew up and started cooking myself, then I realized, what exactly is Garam masala..

  • There is nothing like home ground Garam Masala powder, which gives the best Aroma and colour to your recipes.
  • Although it is easily available in markets, the best ones are those, which are freshly ground at home.

What is Garam masala?


'Garam' means hot and 'Masala' means spices. So Garam masala, in fact means, Hot Spices. The spices, which provide Heat and Warmth within your body. It is particularly very essential to consume Garam masala in winters.

The Garam Masala has many other health benefits, besides keeping you warm in winters.

The Indian Garam Masala: Ingredients
The Indian Garam Masala: Ingredients | Source

Components of the Indian Garam Masala:

  • Garam Masala can be easily found in retail stores or any Grocery shop, in nice 100 gram. or 200 gram. packets.
  • But it is best, when it is freshly grounded, therefore this hub, to give an idea of how it can be very easily prepared at home.
  • Garam Masala or the magical Indian curry masala, is in fact a combination or a blend of various spices.
  • There is no hard and fast rule, as regards to the selection of spices or even the quantity, thereof. It is a matter of personal choice.
  • Normally, five or six Spices combination is everyone' s favourite when they are preparing the mixture at home.
  • The basic and universal choice of spices are Black Cardamom, Green Cardamom, Cinnamon, Cloves, Black Pepper, Black and White Cumin seeds.

Slightly Roast the spices over heat
Slightly Roast the spices over heat | Source
The home ground Garam Masala mixture
The home ground Garam Masala mixture | Source

Simple Steps To Prepare The Indian Garam Masala:

1. First of all, take equal quantities, say one tablespoonful each, for ordinary purposes, of Black and White Cumin seeds, Cloves, Black and White Cardamoms, Black Pepper, Cinnamon sticks.

If you want to prepare a larger amount, it can be done by properly storing it at room temperature.

Usually you can prepare as much as they can last for a month, depending upon how frequently you use these in your recipes.

2. Slightly roast, about 30 to 40 seconds, not more than a minute, on a flat pan, and remove from heat. This is to release the Aroma of the spices.

3. Let the spices cool and then grind in the dry Grinder of your Food Processor.

4. If you want to store for future use, make sure that you use airtight containers to store the Garam Masala, that is completely dry and clean.

5. Wipe the bottle with a tissue paper and close the lid properly, as the Masala will lose its Aroma, if the lid is not closed.

6. Store the bottled masala away from direct Sunlight or heat and do not bring a wet spoon in contact, while using the mixture in cooking.

How to store the Indian Spices/ Garam Masala?

  • Store the spices at dry places/ shelves.
  • Store the spices at cool places, away from direct Sunlight.
  • Store the spices in glass containers, so that you can easily locate them.
  • Do not grind a large quantity at one time. Grind only small amount that may last for a week or fortnight.
  • The ground spices might lose their aroma if it is exposed frequently.
  • Add the ground spices when you have almost finished cooking your recipe.
  • The spices will lose its aroma if overcooked/ boiled/ fried.

The benefits of the some of the components of Garam Masala:

Cinnamon:


Cinnamon gives relief from Acidity and warmth to the body.

It is very beneficial for the ailments related to digestion.

It helps to fight infections and is very effective in treating Gynaecological problems.

It can be used to treat swelling in the mouth or mouth ulcers.

Black and Green Cardamom:


These wonder spices are good for treating Cough or Bile related ailments.

These are digestive and effective in Urine related problems, such as burning sensation.

The cardamoms have wonderful Aroma and are effective in treating Nausea as well.

These are good in treating Heart burn or restlessness.

Cloves:


Cloves are very beneficial in treating Indigestion or Nausea.

Minor skin infections, such as blemishes and spots can be effectively treated by Cloves.

This is again good for Digestion and destroys Toxins from our digestive system.

It provides heat and energy to our body and is effective in treating pain in joints, headache, toothache etc.

Do you prepare Garam Masala at home?

See results
5 stars from 3 ratings of The Indian Garam Masala

How To Use Garam Masala in a recipe

Garam Masala or the magical Indian curry powder is used to enhance the Aroma and texture of various delicacies of vegetarian and non vegetarian items and also to give the colour, true to Indian Cuisine.

  • It is added to the recipe, when the recipe is almost done. In other words, it is not to be cooked too much within the recipe, as it may lose its Aroma or that definite taste, for which it is identified.
  • When storing, make sure to keep the Spice mixture in airtight containers, away from direct Sunlight or heat.
  • Murg Musullum, Rogan Josh, Chicken or Mutton curry, Kabli Chana, Paneer Kadhai are some of the rich recipes, which we can not imagine without Garam Masala.
  • Garam Masala is also added in Pakoras, Soups, Daal, Vegetarian or Non Vegetarian Biryanis etc.
  • As I said earlier in different regions of India, there are additions of one or more spices to this spice mix.
  • Aniseeds, Nutmeg, Coriander seeds, Bay leaf are some of the other favourite add ons, but basically the above components are good enough to prepare an ideal Garam Masala mixture, for regular day to day cooking.

These spice mixtures are widely used not only in India, but other Asian nations as well. But the procedure of adding them in a particular recipe may vary from person to person and from place to place.

© Chitrangada Sharan 14th Jan. 2014

All Rights Reserved.

PROTECTED: PLEASE DO NOT COPY!

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Buying and storing spices, source: You tube

© 2014 Chitrangada Sharan

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    • lemonkerdz profile image

      lemonkerdz 3 years ago from TRUJILLO, PERU

      very nice hub!! I love making my own curries, but never got as far as making my own garamasala. will be trying this. Thanks for an informative hub.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks lemonkerdz, for stopping by!

      I am glad you liked this hub and would be trying this.

      Thanks!

    • Nell Rose profile image

      Nell Rose 3 years ago from England

      Hi, this was really interesting, I have often used spices in my cooking but didn't know how to grow or prepare my own, great hub, voted up!

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Nell!

      I appreciate your visit and kind comments! Pleased to know that you found this effort interesting! Thanks for voting up!

    • DDE profile image

      Devika Primić 3 years ago from Dubrovnik, Croatia

      Great idea for making Garam Masala at home I make sure to have my special spices. It is a simple way to follow and most useful indeed.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Devika, for your kind visit and comments!

      Home ground spices taste wonderful indeed.

      Thanks!

    • Denise Handlon profile image

      Denise Handlon 3 years ago from North Carolina

      This is an absolutely awesome hub, ChitrangadaSharan. I am so happy you posted this. I've made my own Garam Masala and have loved it. But, I've used it all up and have not found my original recipe. This is so useful to have on hand. :) Rated UP/U/I/A and will share.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Denise Handlon, for appreciating this hub!

      I am so pleased that it is useful to you. Thanks for voting up and your continued support! Have a good day!

    • carolina muscle profile image

      carolina muscle 3 years ago from Charlotte, North Carolina

      A useful post -- I love the flavor, thanks !!!!

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks carolina muscle, for your visit and comments!

      Glad you liked it!

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      I also make my own garam masala. The already ground garam masala sold in U.S. supermarkets is usually flavorless! Once you've ground your own mixture, there's definitely no going back. How interesting that spices can be varied according to one's taste. Thank you for sharing! Now I'm hungry. : )

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks vespawoolf, for reading and commenting!

      You are right that the ground Garam Masala, looses its flavor, if it is not fresh or stored properly.

      And yes, you can vary the quantity of a particular spice, according to your taste. For example in Non vegetarian recipes, I add more Cloves and in Pulao, more green cardamoms can be added. Everyone has their own preferences.

      Thanks for your wonderful comments!

    • thumbi7 profile image

      JR Krishna 3 years ago from India

      It is an interesting hub. Almost every other day we do it.

      But you thought of making a hub about it

      Great

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks thumbi7, for your visit and interesting comments!

    • CharronsChatter profile image

      Karen Robiscoe 3 years ago from California

      This is a SUPER relevant post for me, as i try my hand at different fare. I have wondered all the things you mentioned, in your post, and I love the body science behind it, too. I have seen this spice called for, but never knew what it was--or where to get it. Fresh DOES sound best. :)

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks CharronsChatter, for your kind visit and support!

      I am glad you liked this hub. As I said it is available at supermarkets but are best if prepared by self.

      Thanks for your comments!

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      I have been familiar with this for over a year, and to be honest, I will never give it up.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks aviannovice, for your visit and positive comments!

    • Blond Logic profile image

      Mary Wickison 3 years ago from Brazil

      I will definitely try this out if I can source all the ingredients here in rural Brazil. I have tried time and time again to make something resembling a decent tasting curry and although my husband says, "it's okay", they always seem to be lacking something.

      One mistake I have been making is adding my 'store bought powdered' spices at the beginning.

      Now I know. Thanks for this, very useful.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Blond Logic, for visiting this hub and your positive comments!

      I am sure you will get the ingredients and ground your own Garam Masala powder.

      Glad to meet you! Thanks for the Follow as well!

    • DeborahNeyens profile image

      Deborah Neyens 3 years ago from Iowa

      This is helpful. I have most of the ingredients already and I love making Indian food. Thanks for sharing the recipe.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Deborah Neyens, for your visit and appreciation! I am glad you liked it!

    • Vellur profile image

      Nithya Venkat 3 years ago from Dubai

      I always buy ready made garam masala. I think it will be better prepared at home. Will try your recipe, thank you for sharing.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Vellur, for your visit and comments!

      Yes, it has rich aroma, if prepared fresh at home. Thanks again!

    • stuff4kids profile image

      Amanda Littlejohn 3 years ago

      Ah this is great!

      I love Indian food and have always bought the ready ground/mixed garam Masala from the store before. I have to confess, I never knew that there was so much in it.

      The funny thing is that I actually have all the ingredients (Black Cardamom, Green Cardamom, Cinnamon, Cloves, Black Pepper, Black and White Cumin seeds) already in the cupboard. So from now on, I'll be making my own.

      And thanks for the hint about popping it in just towards the end of cooking in order to preserve the aroma.

      Bless :)

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks stuff4kids, for reading this hub and your positive feedback!

      I am glad that it is useful and you will be making your own Garam Masala from now on.

      Thanks and have a good day!

    • Denise Handlon profile image

      Denise Handlon 3 years ago from North Carolina

      I've written the recipe down so I can make a batch to keep on hand. Thanks for the great info here. I especially enjoyed the added benefits. I have friends who can use a taste of this to help get rid of their bronchial problems. :) UP/U/I and shared. BTW I tried to vote but it was not letting me go into it. Oh well. Wonderful read.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 3 years ago from New Delhi, India

      Thanks Denise Handlon, for stopping by!

      I am glad to hear that you will be making this recipe. These spices have many health benefits and that is tried and tested.

      I hope this helps your friends too.

      There must be some temporary problem, because of which you could not vote. I am sorry for that. Thanks for voting up and sharing!

    • anglnwu profile image

      anglnwu 2 years ago

      I've always wondered about making my own garam massala. Now that I know how to make it, thanks to you, I'm going to try. Thanks for sharing and rated up.

    • ChitrangadaSharan profile image
      Author

      Chitrangada Sharan 2 years ago from New Delhi, India

      Thank you anglnwu, for reading the hub and commenting!

      I am pleased to know that this is helpful to you. Thanks!

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