Garam masala is a staple in Indian cuisine, adding a burst of flavour to curries and vegetables. However, store-bought garam masala often loses its aroma and flavour quickly. Today, let's follow this simple recipe and learn how to make long-lasting garam masala at home.

Ingredients

Coriander seeds: 2 tablespoons
Cumin seeds: 1 tablespoon
Black peppercorns: 1 tablespoon
Cinnamon sticks: 2 small sticks
Cloves: 1 teaspoon
Green cardamom pods: 1 teaspoon
Black cardamom pods: 1
Bay leaves: 2
Fennel seeds: 1 teaspoon
Nutmeg: 1/4 piece
Mace: 1 small piece

Follow these instructions

Step 1- Dry roast coriander seeds, cumin seeds, black peppercorns, cinnamon sticks, cloves, green cardamom, black cardamom, bay leaves, and fennel seeds in a pan over medium heat.

Step 2- Stir continuously to prevent burning and roast for about 3-4 minutes until fragrant.

Step 3- Once roasted, transfer the spices to a plate and let them cool completely.

Step 4- When cool, grind the roasted spices along with nutmeg and mace in a spice grinder or blender into a fine powder.

Step 5- Store the ground garam masala in an airtight container in a cool, dry place. Use it within 6 months for best flavour.

Keep these tips in mind

Use fresh spices for the best taste.

You can also add powdered onion, garlic, and ginger to your preference.

Use garam masala to enhance the flavour of curries, soups, and other Indian dishes.