Kerala Garam Masala

I'm super excited to share this recipe with you! I've been getting requests for garam masala recipe for a long time.

Though I make garam masala at home, I never had a proper measurement. The reason being I had no idea about the correct proportion of different spices.

Finally, I got a proper recipe and I should say I hit the jackpot with it.

Recently Jose's mom came across a handwritten garam masala recipe by his late Grandfather, who was an English teacher-cum-spice trader.

I was kinda overjoyed because I really really wanted a proper garam masala recipe. The thing with the spices is.. you've to be very careful with it, even a minor change in qty can highlight the flavor of your dish or ruin it completely.

Btw, this is a Kerala garam masala recipe and it's super simple and easy. It has a very enticing scent and adds a distinct flavor to the dishes.

I do hope you give this a try and let me know how you like it.

Please read the “notes” before proceeding with the recipe.

Here is the recipe…

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Kerala Garam Masala

Quick, easy and simple Kerala Style Homemade Garam Masala recipe. It has an enticing scent and adds more flavor to the dish.

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Cuisine: Kerala, South Indian, Indian

Author: Maria Jose Martin

Ingredients

• ▢ 50 gms Fennel seeds (perumjeerakam)
• ▢ 20 gms Green cardamom
• ▢ 20 gms Cloves
• ▢ 20 gms Cinnamon
• ▢ 1 Star Anise (full flower) (optional)
• ▢ 1/2 inch Nutmeg (optional)
• ▢ Mace – 1/4 th of a flower (optional)

Instructions

• ▢
  Heat a claypot (manchatti)/iron pan/nonstick pan. Dry roast the spices for 3-4 mins, till the roasted smell comes on the lowest flame. Transfer to a plate and let it cool.
  

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• ▢
  Grind in the smallest jar of the mixie to an almost fine powder (refer notes)
  

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Notes

Though you can make the entire qty, I recommend you make only half at a time, so that the freshness will be retained.

I made only half the above qty.

Measuring out the ingredients accurately is very important for the perfect balance. 

I added all the spices except mace since I didn't have it with me.

Make sure you don't roast the spices more than the specified time otherwise it will give a charred taste to the garam masala.

I like a bit of texture for the garam masala, so I didn't grind it completely to a fine powder.

Store it in an airtight container. You can store it for 1-2 months.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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