On a trip to Goa, we stayed at a B&B and the scrambled eggs we had for breakfast were out of this world. I asked the owner what made the eggs so special and she said she sprinkled Garam Masala on them. I asked her for her recipe and she was kind enough to hand-write the recipe for me. I’ve been making this for years and wanted to add it here to share.
There are 18 spices in this recipe, but the homemade spice flavor far exceeds what you will buy in the store.
Garam Masala Powder
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Category
Indian Food
Prep Time
15 minutes
Ingredients
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1 teaspoon oil
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5 pieces of whole dried turmeric, crushed
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1/2 nutmeg, crushed
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7-10 dried red chilis (Kashmiri)
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1/2 cup coriander seeds
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5 pieces cinnamon stick
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3 T. Cloves
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1 1/2 T. Black cumin seeds
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1 T. Cumin seeds
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10 black cardamom
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10 green cardamom
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1 T. Fennel seeds
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2 T. Mace
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3 T. Black peppercorns
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10 star anise
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8 bay leaves
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1 T. Fenugreek seeds
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1 T. Poppy seeds
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1 T. Asafetida
Directions
In a mortar and pestle, break the whole turmeric and nutmeg into smaller pieces so they will grind easier.
In a medium sized pan, add 1 teaspoon of neutral oil. Heat and add spices to roast, one at a time until fragrant. It takes about 30 sec - 1 minute for the spices to roast and become aromatic. I don’t roast the asafetida, but add it into the grinder in one of the batches to incorporate. Don’t burn the spices, Remove from pan and add to a bowl until all the spices are roasted.
Once all the spices are roasted, lay out on a tray to cool. Once cool, using a spice grinder, grind all the spices in batches until you have a fine powder. Stir to combine.
Store in a glass jar with a sealed lid. You can refrigerate to keep freshness longer.
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