5Senses | Custom Garam Masala for Curry

Dry roast the whole spices
Place a heavy-bottomed pan over low to medium heat. Add the following whole spices: Coriander seeds, Cumin seeds, Black pepper, Green cardamom pods, Wild cinnamon bark, Mace, Star anise, Cloves, Fennel seeds, Black cardamom, Bay leaves.
Dry roast the spices slowly while stirring continuously to ensure even heating and prevent burning. Roast for about 4–6 minutes, or until the spices become highly fragrant and slightly darker in color.
You will notice the coriander and cumin releasing a warm, nutty aroma, while the cinnamon, cloves, and cardamom create a rich, spicy fragrance. Avoid roasting on high heat, as burnt spices can make the garam masala bitter.
Once fragrant, remove the pan from the heat and allow the spices to cool completely.

Prepare the Spices for Grinding
Transfer the cooled roasted spices to a mortar and pestle. Break the bay leaves into smaller pieces to make grinding easier and to ensure they blend evenly into the masala.
Add the whole nutmeg to the mortar along with the roasted spices.

Grind Into a Fine Powder
Using the mortar and pestle, grind the spices thoroughly until they form a fine, aromatic powder. For an extra smooth texture, you may also use a spice grinder or blender after crushing the larger spices slightly.
Continue grinding until no large spice pieces remain and the mixture becomes evenly powdered.

Store and Use
Transfer the freshly ground garam masala to a clean, dry airtight jar. Store in a cool and dry place away from direct sunlight.
For the best flavor and aroma, use it within 1–2 months.
It works beautifully in the following: Chicken curries, Mutton or beef gravies, Lentil dishes, Vegetable curries, Rice dishes and biryanis, Marinades and kebabs