Garam Masala with Coriander

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“Garam Masala” – literally mean hot spices – is a quintessential spice mix used in Indian cuisine. The best part of this spice mix is that it varies from house to house! Would you not believe me? If my family despises cumin, I may well skip it off from my bottle of garam masala. I have seen black cardamom being used in some North Indian garam masala mix while this spice is not at all used in south India. A garam masala mix can be with as less as three spices to as many as is available to you. The flavor of the spice mix mainly depends upon which spice is used maximum and which spice is stronger in flavor. Whatever said and done, a pinch or a sprinkle of this spice mix will turn your bland gravy into something amazing. I am sure all of you would agree to this particular point… πŸ™‚

 

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Normally, coriander seeds are not a part of garam masala that we use for Malabar cooking. I am still trying to figure out what makes the best for us, but till then, this is my go-to mix. The recipe is very close to Punjabi garam masala mix. The best part of this mix is that it is really good to spike up a gravy where you hardly use any spices or use only turmeric and red chilli powders as base. I even found this amazingly flavorful as a dum ingredient for any biriyani that you make.

 

To make sure your garam masala stays fresh, use up within a month’s time, or else store the bottle in the fridge, especially if you have a humid kitchen like I do. I make a bottle every month, which goes into my daals, my curries as the final sprinkle and biriyanis. The satisfaction of making your own bottle of spice blend is definitely not explainable. πŸ™‚

 

PST: This is the second spice blend recipe on the blog after the Bezaar. Off to the recipe…

 

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Garam Masala with Coriander

Course Spice Blend
Cuisine Indian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1 small jar
Author Rafeeda

Ingredients

  • 2 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp shahjeera
  • 1 1/2 tsp cumin seeds
  • 1 tsp cardamom
  • 1/2 tsp cloves
  • 2 tsp black peppercorn
  • 2 cinnamon sticks
  • 2 bay leaf
  • 1 star anise

Instructions

  • Combine all the whole spices together.
  • Heat a saucepan and keeping the flame at the lowest possible, add all the spices and roast for five minutes or till a nice aroma comes.
  • Switch off, empty into your blender jar and allow the spices to cool.
  • Blitz them into a fine powder.
  • Store in a glass bottle for a month at room temperature or even more in your fridge.

Join the Conversation

  1. Very very true. Differs in each home. My family both in Kerala and cbe uses only cardamom, cloves, cinnamon, fennel seeds, star anise mace and pepper. I don’t get mace or nutmeg here in Saudi. Mom says mace can be used as it is the skin of the nutmeg. But I haven’t found them both here as it is banned. I have seen some versions using Bay leaf but I haven’t tried. Our version is heavy on fennel seeds. Reminds me, I should make a page on my garam masala mix too. πŸ™‚ Caraway seeds in your version is new to me – so this is more of north style like you mentioned. I love all that has gone into this and may make a batch of this – must be better version for biryanis. BTW, I never refridgerate any of my spice blends. They seem to be good inside the cabin. My mom too never keeps. How do you know if it is gone bad?

    1. Rafeeda AR Author says:

      Yes, do share your garam masala ASAP! πŸ™‚ Like you mentioned, this one is amazing for biriyanis and I love using it more for that…. The problem is my kitchen is really humid and the spices go rancid after a time – there will be no aroma, it will smell a little off and you may see white fungal formation, but not necessary since it tends to sink into the powder… so after a while I stock my spices in the fridge. Umma was telling me when she came last time that it is best for me to leave things in the fridge… Thanks a lot dear…

  2. Absolutely true. The spice blend taste varies from home to home and even with carried recipes from one generation. I would say this is the best partner of Indian cooking . The recipes not being standardised in weights and measures is what gives variety. Hi five on tht Shah jeera. I love that spice

    1. Rafeeda AR Author says:

      I love shahjeera too! Thank you so much Tum…

  3. I have brought all the ingredients for the masala and haven’t made it yet. Thanks to your post will make it this week!

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  4. Indian is the country of spices! Have to try your garam masala next time.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  5. Spices are my favorite and so much glad to see this great recipe to make garam masala which adds more taste to my foods

    1. Rafeeda AR Author says:

      Thank you so much Kenny…

  6. I can feel the aroma from here… even we don’t use coriander as a part of garam masala…but I am sure this also tastes good

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  7. yeah it differs home to home but freshly made powder gives wonderful taste to the dish! yum! I can smell it here πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Veena… πŸ™‚

  8. ohh you are so true Rafee… it differs a lot from home to home… and each version can bring in such a great differnce in taste in the same dish.. It always amazes me.. Great pictures and a great post indeed

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

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