My Mother-In-Law’s Garam Masala

My Mother-In-Law's Garam Masala
My Mother-In-Law’s Garam Masala

I cook Indian food often. I love it. And when I started, my mother-in-law gave me some garam masala and some ginger-garlic paste, while explaining to me that those two are essential to Indian cooking, besides all the spices, obviously. Then when I was out of garam masala, I bought some at the grocery store. UGH. Once you try homemade, you really can’t go back to store-bought.

I am sharing the directions and ratios for My Mother-In-Law’s Garam Masala. Not only is it very easy to make, it also keeps nicely in the fridge. You can take some out when needed. These are approximate directions, and as I mentioned before, my mother-in-law doesn’t cook with measuring cups and spoons.

Garam masala (garam (“hot”) and masala (a mixture of spices)) is a blend of spices found throughout India, Pakistan, and other South Asian cuisines. The word garam refers to “heat” in the Ayurvedic sense of the word, meaning “to heat the body” as these spices elevate the body temperature. The ground spices used for garam masala, as well as their quantities, vary greatly by region. You will love the sweet aroma of this traditional spice mixture, as well as its distinct, spicy flavor.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

You will find this garam masala in many of the recipes on Livity Gardens, including this Brinjal Fry (Indian Sautéed Eggplant), this Mung Bean Curry, and these Curry Fried Potatoes with Heirloom Tomato Sauce.

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My Mother-In-Law’s Garam Masala

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 10 minutes
Scale

Ingredients

  • 1/2 cup coriander seeds
  • 1 1/2 stick cinnamon
  • 3032 whole cloves
  • 1820 green cardamom pods

Instructions

Place the whole spices in a skillet and toast for a minute or two, until fragrant. Transfer to a coffee grinder/spice mill. Grind until fine. Store in an airtight container in the fridge. Bon appétit!


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Garam masala traditionnel de ma belle-mère

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
Scale

Ingredients

  • 1/2 tasse de graines de coriandre
  • 1 1/2 bâton de cannelle
  • 30 à 32 clous de girofle
  • 18 à 20 gousses de cardamome

Instructions

Placer les épices dans une petite poêle à feu moyen et rôtir environ 2 minutes, jusqu’à ce qu’elles soient aromatiques. Transférer dans un moulin à café ou à épices et réduire en poudre. Conserver dans un contenant hermétique au réfrigérateur. Bon appétit!

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