North Indian Garam Masala

A fabulous blend of spices to create the most delicious North Indian dishes..

North Indian Garam Masala

®This is a RAS signature Recipe©

Prep Time: 5 min Cook time 2 min Yield: 1/2 cup

The spices are dry roasted/ toasted on cast iron for best results. Stored in an airtight jar this lasts for 2 months. Making smaller quantities is recommended for spice mixes to keep that fresh aroma.

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North Indian Garam Masala

Author: Shana Shameer

Difficulty: Intermediate Prep Time 5 mins Cook Time 2 mins Total Time 7 mins

Servings: 1

Description

North Indian garam masala is a warm and aromatic spice blend that is a cornerstone of Indian cuisine. It is a complex mixture of various spices, each contributing to its unique flavor profile.   

Ingredients:

Servings

• 4 Tbsp Coriander seeds (sabut dhania)

• 1 Tbsp Cumin seeds (jeera)

• 12 Clove stems (lavang kandi)

• 10 Cloves (lavang)

• ¹⁄₄ tsp Black pepper (sabut kali mirch)

• 1 tsp Caraway seeds (shahjeera)

• 2 Black cardamom,seeds and husk removed (badi elachi)

• 3 Green cardamom, seeds and husk removed (hari elachi / choti elachi)

• 1 tsp Cobras saffron (nag kesar)

• ¹⁄₂ tsp Nutmeg

• 3 Dried Kashmiri Chillies

• 1 ¹⁄₂ Tbsp Stone flower (pathar phool/dagad phool)

• 4 Indian Bay leaves (tej patta / tamal patra)

• 1 tsp Saffron (kesar)

• 1 tsp Salt Crystals (kaluppu)

Instructions

Video ON

1. Heat a cast-iron pan or nonstick till it’s quite hot.
2. Add the coriander seeds, first. Then reduce heat.
3. Keep stirring as you add one by one, the remaining spices.
4. Add these spices first: cumin, caraway, black cardamom, green cardamom, cinnamon, cloves, clove stem, cobra’s saffron, nutmeg, and black pepper.
5. Once you can really smell the coriander and the cumin, add the bay leaves, dried chilies and black stone flower. Continue stirring till you can smell the black stone flower distinctly.
6. Lastly, add the saffron and mix till it is heated through.
7. This entire process should take about two minutes on medium heat with continuous stirring. There should be no blackening/darkening of spices.
8. Add to your spice grinder or mixer jar and add the rock salt.
9. Grind to a powder.
10. Allow to cool and store in airtight jars.

Note

• I like to add more black stone flowers, as I love the aroma and it lends a smokiness to the dishes. however don't add too much, as it can overpower dishes like rice dishes.
• Malayalam Video for North Indian Garam Masala.

• Key Ingredients: Various Whole Spices

Keywords: North Indian garam masala, Garam Masala recipe