Garam Masala & Khada Masala

AuthorYashodhara G.
RatingDifficultyIntermediate

Garam masala is a dark-roasted powder consisting of many spices. In whole form, it is known as khada masala. Garam Masala is one of the only spices that is not tempered in oil - only added to food towards the end of cooking. Homemade is recommended.

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Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ½ cup Indian bay leaves (tej-patta)
 8 cinnamon sticks (dalchini)
 ½ cup large black cardamom (badi eliachi)
 ¼ cup black peppercorns (kali mirch)
 ¼ cup cumin seed (zeera)

1

Roast all of the ingredients for about about 8 to 10 minutes minutes in a dry frying pan on medium heat, stirring frequently, until the spices brown (darken) and the aroma is released. Do not burn. Remove from heat and let cool to room temperature.

The above spices, also known as Khada Masala, are also used in their whole form.

2

Break cinnamon sticks and bay leaves into small pieces and add all the spices to a coffee grinder or blender, grinding into a fine powder.

This ground spice combination is known as Garam Masala.

3

Store in an airtight container for no more than 4 months, as the spices will lose their aroma after a longer period of time.

Ingredients

 ½ cup Indian bay leaves (tej-patta)
 8 cinnamon sticks (dalchini)
 ½ cup large black cardamom (badi eliachi)
 ¼ cup black peppercorns (kali mirch)
 ¼ cup cumin seed (zeera)

Directions

1

Roast all of the ingredients for about about 8 to 10 minutes minutes in a dry frying pan on medium heat, stirring frequently, until the spices brown (darken) and the aroma is released. Do not burn. Remove from heat and let cool to room temperature.

The above spices, also known as Khada Masala, are also used in their whole form.

2

Break cinnamon sticks and bay leaves into small pieces and add all the spices to a coffee grinder or blender, grinding into a fine powder.

This ground spice combination is known as Garam Masala.

3

Store in an airtight container for no more than 4 months, as the spices will lose their aroma after a longer period of time.

Garam Masala & Khada Masala

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