How to make it
-
1
Break open the cardamom
Lightly crack the green and black cardamom pods with the flat of a knife or a mortar and pestle. You want them open enough to release the seeds during roasting, but not fully crushed yet.
-
2
Dry roast on low heat
Place all spices except the nutmeg in a heavy-bottomed pan over low heat. Roast, stirring constantly, for 4–6 minutes until the spices are fragrant and just beginning to deepen in colour. Watch carefully — burnt spice is bitter and cannot be salvaged. You'll know they're ready when your kitchen smells incredible.
-
3
Cool completely
Spread the roasted spices onto a plate and leave to cool for at least 10 minutes. Grinding warm spices releases steam, which makes the powder clump and shortens shelf life significantly.
-
4
Grind to a fine powder
Transfer cooled spices to a spice grinder or high-speed blender. Grind in 20-second bursts until you have a fine, uniform powder. Grate in the nutmeg now and pulse once more to combine.
-
5
Sieve and store
Pass the powder through a fine mesh sieve to catch any unground husks. Transfer to a clean, dry glass jar, seal tightly, and label with the date. The colour should be a warm brown — if it's grey, the spices were roasted too long.
Never roast until the spices smoke. Low and slow is the key — you want to wake the essential oils, not burn them away. If you see smoke, take the pan off the heat immediately and let it cool before tasting. A slightly under-roasted masala is always better than an over-roasted one.
Where to use garam masala
- Add 1 tsp fennel seeds for a slightly sweeter, Kashmiri-style masala
- Include 1 dried red chilli for mild heat built into the blend
- Increase black pepper to 2 tbsp for a sharper, more pungent version
- Omit black cardamom for a lighter, more fragrant masala suited to mild dishes
- Add a small piece of mace (javitri) for a more floral, complex depth