Garam Masala (Indian Spice Mix)
Vegan spice mix · Serves 1 · Ready in 15 min
Deep, warming and intoxicatingly fragrant, this North Indian garam masala fills your kitchen with the scent of toasted cardamom, cloves and cinnamon the moment it hits the pan. Freshly ground from whole spices, it has a richness and complexity that no shop-bought jar can match. Stir it into dals, chana masala, curries or roasted cauliflower and tofu tikka whenever you want a dish to taste truly alive.
Details
- Author: CuisineSavvy
- Cuisine: Indian
- Course: Spice Mix
- Servings: 1
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Diet: Vegan
Nutritional Values
This recipe is entirely plant-based and free from every animal ingredient — no dairy, eggs, meat or fish appear at any stage. All ten spices are naturally vegan. Whole spices are toasted then ground fresh rather than bought pre-ground, which preserves a greater concentration of volatile oils and antioxidant compounds — particularly in coriander and cumin. The blend contains no added salt, making it easy to control sodium levels in finished dishes. Nutmeg and mace both come from the same plant (Myristica fragrans) and contribute manganese and small amounts of iron. No substitutions were required for this recipe as garam masala is already a wholly plant-derived blend.
Not available.
Ingredients
Instructions
- 1.
- 2.
- 3.
- 4.
- 5.
- 6.
- 7.
- 8.
- 9.
- 10.
- 11.
- 12.
Garam Masala (Indian Spice Mix) Deep, warming and intoxicatingly fragrant, this North Indian garam masala fills your kitchen with the scent of toasted cardamom, cloves and cinnamon the moment it hits the pan. Freshly ground from whole spices, it has a richness and complexity that no shop-bought jar can match. Stir it into dals, chana masala, curries or roasted cauliflower and tofu tikka whenever you want a dish to taste truly alive. Ingredients [ ] 3 tbsp coriander seeds [ ] 1½ tbsp cumin seeds [ ] 8 green cardamom pods [ ] 3 black cardamom pods [ ] 1½ tsp black peppercorns [ ] 1 tsp cloves [ ] 1 cinnamon stick (about 7 cm), broken into pieces [ ] 3 dried bay leaves, crumbled [ ] ¼ whole nutmeg, finely grated [ ] ½ tsp ground mace Instructions [ ] 1. Place a small dry frying pan over a medium-low heat and leave it to warm for 1 minute. [ ] 2. When the pan is warm, add the coriander seeds, cumin seeds, green and black cardamom pods, black peppercorns, cloves, cinnamon pieces, and crumbled bay leaves. [ ] 3. Toast, stirring constantly, for 2–3 minutes until the spices smell fragrant and begin to darken very slightly. [ ] 4. When fragrant, tip the toasted spices immediately onto a cold plate or baking tray to stop them cooking. Do not let them smoke or burn. [ ] 5. Leave the spices to cool completely, about 10 minutes. [ ] 6. When the spices are completely cool, transfer them to a spice grinder or high-powered blender. Add the grated nutmeg and ground mace. [ ] 7. Grind to a fine, uniform powder, stopping to shake or stir the grinder once or twice to ensure an even grind. [ ] 8. Sift the powder through a fine-mesh sieve into a bowl. [ ] 9. Return any coarse pieces remaining in the sieve to the grinder and blitz again. [ ] 10. Spoon the finished garam masala into a clean, dry airtight jar and seal tightly. [ ] 11. Store in a cool, dark place. The blend will keep its full potency for up to 3 months and remain usable for up to 6 months. [ ] 12. Use ½–1 tsp per serving to season dals, chana masala, vegetable and tofu curries, roasted cauliflower, or tofu tikka. Add it towards the end of cooking to preserve its fragrance, or stir a pinch into a finished dish. https://www.cuisinesavvy.com/recipe/garam-masala-indian-spice-mix
HealthScore: 84
Every ingredient is an unprocessed whole spice — no salt, no oil, no fillers — so this blend is as clean as a seasoning gets. Used at ½–1 tsp per serving it adds negligible calories but bold flavour to dals, curries, and roasted vegetables; the real nutrition comes from whatever dish you stir it into.