Garam masala is a beloved, every day, Indian spice blend that elevates almost any dish. While you can easily buy garam masala in a store, it’s far more fragrant, flavourful, and rewarding to make your own. You’ll never taste anything as good as this homemade version. The complex, layered flavours in this blend are spicy tasty but not spicy hot so it’s one the whole family will enjoy.
The Vibe Blender and stainless-steel jug is the perfect tool for grinding whole spices to make authentic tasting blends. The jobs done in 30 seconds, possibly quicker than any spice grinder out there. This recipe gives you a small batch, but you can double the quantity if you’d like more.
In India, every household has a slightly different recipe. Some recipes can contain over 30 spices! Our garam masala recipe incorporates the spices you will find in many traditional blends. If you don’t have an ingredient, don’ worry. Add, increase, or decrease spices to make it your own.
This garam masala recipe will rocket your cooking to the next level. Once you try this homemade garam masala, you’ll never want to use the bland tasting store-bought version again!
One beautiful thing about homemade garam masala is how versatile it is. Adding even just a little bit will enhance the flavour and taste of many dishes. Get creative with meal prepping and try:
Don't go overboard when you're just starting out. Start off by adding ½ teaspoon to dishes to get a feel for the spice and gauge how strong you like it.
¼ cup coriander seeds
2 tablespoons cumin seeds
2 teaspoons fennel seeds
1 tablespoon green cardamom (20- 22)
2 teaspoons of black pepper corns
2 dried bay leaves (or 4 dried curry leaves)
3 cinnamon sticks, broken into pieces
3 star anise
3-4 black cardamoms
¼ small nutmeg (or ½ teaspoon freshly ground
¼ teaspoon ground mace (optional)
1. Add all the whole spices to a heavy based skillet or pan. (Excluding ground nutmeg and mace. Add them straiåght to the blender jug.)
2. Roast the spices on a low heat, stirring constantly for approx. 4 minutes or until aromatic and crispy.
3. Turn off the heat and let cool completely.
4. Tip all the spices into the Vibe Blender stainless-steel jug. Secure the lid on then choose ‘nut’ mode and blend for 30 seconds or until the spices are a fine powder.
5. Use a blunt butter knife to get the clumped spice powder out from around the blades.
6. Store homemade garam masala in an airtight jar in a dark place.
7. The shelf life of ground spices is about three months. After that, spices start losing their flavour.