How to make Garam Masala?

Garam Masala is a blend of warm aromatic spices. The number of spices and the amount of each spice varies from region to region

It also comes down to a personal taste. Some of the recipes are handed down in a family from generation to generation.

Traditional Method

Step 1 Choose only good quality whole-spices.

You can use commercial powders, but they have two disadvantages: 1. loss of aroma, and 2. powders are too finely ground.

Step 2. Dry roast spices.

Traditionally, a griddle (Tawa)  is heated. The spices are roasted one at a time on the Tawa.

The oils are exuded by the heat, that contribute to the aroma.

Step 3: Coarse Grind

The dry roasted spices are ground to the consistency of spent coffee ground. You can use a mortar and pestle or a good coffee grinder.

Problems with Traditional Method

1. Dry roasting spices one at a time takes too long, and it is cumbersome. We can resolve this by scattering the spices on a cookie sheet and bake them in a preheated oven (220º F) for about 10 minutes.

2. The Garam Masala has limited shelf life. Every time you open the container, some of the aroma is lost.

3. The aroma is in the oils exuded during roasting. When exposed to air, the oils become rancid over time resulting in a 'funny smell'. The rancid oils get dissolved in Ghee and disperse the funny smell through out the dish.

Recommendation

Coarse ground un-roasted whole spices and store them away from sunlight.

Dry roast  coarse ground spices on 'as needed' basis. You can dry roast on a hot Tawa or a browning plate in the microwave oven.

Normally, Nutmeg is not roasted at any time. The nutmeg will be dry roasted according to my recommended process. In my opinion it will not make any difference.