✨ Introduction of Garam Masala
An essential component of Pakistani cooking is garam masala, which translates to “hot spices.” It’s not just one spice but a fragrant blend of whole, warming spices that adds depth, warmth, and depth to meats, grains, snacks, and even curries.
Every household has its own variation, and today you’ll learn how to make a balanced, traditional Pakistani version that’s versatile and incredibly flavorful. This DIY blend is miles better than store-bought fresher, more fragrant, and customized to your taste.
✅ Quick Recipe Overview
| Prep Time | Roast Time | Total Time | Yield | Difficulty | Spice Level |
| 5 mins | 5 mins | 10 mins | ½ cup | Easy | Mild 🌿 |
Ingredients of Garam Masala
Here’s a classic Pakistani-style garam masala mix:
* 2 tbsp cumin seeds
* 2 tbsp coriander seeds
* 1 tbsp black peppercorns
* 1 tbsp green cardamom pods
* 4–5 black cardamoms
* 1 tsp whole cloves
* 2 small cinnamon sticks
* One tiny piece of ground nutmeg (about ½ teaspoon)
* 1 small star anise (optional)
* 1 bay leaf (tej patta)
* ½ tsp fennel seeds (optional for a Kashmiri touch)
Detailed Instructions of Garam Masala
1. Dry Roast the Spices
* A dry pan should be heated at low to medium heat.
* Gently toast for 3–4 minutes while stirring constantly after adding all whole spices.
* The spices will release their oils and become fragrant — don’t burn them.
2. Cool and Grind
* After the spices have been roasted, move them to a plate to cool for a few minutes.
* Once cool, grind using a spice grinder or high-speed blender until fine.
* Sift if needed for a smoother texture.
3. Store Properly
* Keep out of direct sunlight and heat in an airtight glass container.
* Use within 3–4 months for best potency.
Usage Ideas
* Add ½–1 tsp to curries, pulao, biryani, and marinades.
* For the strongest scent, sprinkle over foods right before they’re done cooking.
* Mix into lentils, meatballs, kebabs, or even chai (a pinch!).
Nutritional Info (Per 1 tsp: Approx.)
| Nutrient | Amount |
| Calories | 8–10 kcal |
| Carbohydrates | 1g |
| Fat | 0.3g |
| Fiber | 0.5g |
| Sodium | 0g |
Final Thoughts
Once you make garam masala from scratch, there’s no turning back. The aroma is rich, the flavor is unmatched, and it instantly elevates any dish. Customize it to suit your cooking style — more cinnamon for warmth, or more cumin for earthiness.
