Our garam masala jar was getting low. When I went to purchase another jar at our regular grocery store, they didn’t have any. So I checked at the other store across town when I was in the neighborhood. No luck. The two natural food stores didn’t have it either. What used to be a relatively easy spice to find in town is now appears to be completely gone.
Well, there is no way we are giving up our Indian food, so I decided to make my own. I tasted the homemade version alongside the last little bit left in the store bought jar. They are a nearly perfect match.
I just love it when I find another thing thing that we don’t need to buy at the store anymore. I don’t have a spice grinder (though I really need to get one) so I made this spice blend out of pre-ground spices. In our household we go through spices so quickly they never really have a chance to get old and lose their flavor. This recipe makes about one cup because we use it a lot when we cook. It can easily be cut in half or thirds.
Homemade Garam Masala
Adapted from Khana Pakana
•3 Tablespoons ground cumin
•3 Tablespoons ground coriander
•2 Tablespoons ground black pepper
•2 Tablespoons ground cardamom
•1 1/2 teaspoons ground cloves
•1 1/2 teaspoons ground cinnamon
•1 1/2 teaspoons ground nutmeg
Mix all spices together in a small saucepan. Toast lightly over medium low heat for about five minutes, stirring often. Cool completely and transfer to an airtight container.