Garam Masala with the Thermomix® is one of the few spice blends where toasting BEFORE grinding makes all the difference. We place all the spices together in the mixing bowl for 3 minutes at 120°C, allowing the essential oils to release from the seeds, then grind for 2 minutes at speed 10 to a fine powder. Shop-bought blends are usually toasted after grinding, or not at all, which is why they lack depth.
We have been making this blend ourselves for years because we want control over the ingredients. Shop-bought Garam Masala often contains fillers, stale powder or too much cinnamon. In the Thermomix® the whole thing takes 10 minutes, and the aroma is worlds more intense.
Garam Masala with the Thermomix®
Ingredients 0 / 9 ✓
- 1 cinnamon stick
- 1 tsp cloves
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 1 tsp cardamom seeds
- 1 tsp fennel seeds
- 1 tsp cloves
- 1 tsp sugar
- 2 bay leaves
Instructions 0 / 2
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1
Cinnamon.
Add the cinnamon stick to the mixing bowl and chop for 4 sec / speed 8.
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2
Toast and grind.
Add the remaining ingredients to the mixing bowl, heat for 3 min / 120°C / speed 2, then grind for 2 min / speed 10. Store in an airtight spice jar.
Tip: Always store the spice blend in an airtight container in a dark place.
Nutrition per serving
Why the cinnamon stick is chopped first
The cinnamon stick is the hardest ingredient in the blend. We chop it on its own for 4 seconds at speed 8 before the other spices go in. If we ground everything at the same time, splinters of cinnamon would remain while the softer coriander seeds turned to dust. This order guarantees an even grind throughout.
Toasting at 120°C releases the oils
After the cinnamon, all the remaining ingredients go into the mixing bowl. 3 minutes at 120°C and speed 2 toast the spices gently. The temperature is high enough to release the essential oils from the coriander, cumin, cardamom and fennel, but low enough to prevent burning. Toasting is what separates a flat spice blend from a complex one.
While toasting, the kitchen smells intensely fragrant. That is the signal that the oils are being released. If we ground the spices raw, most of the aromas would remain trapped inside the cell walls.
Speed 10 grinds to a fine powder
After toasting we switch to speed 10 and grind for 2 minutes. The toasted spices are brittle and break down easily. Two minutes are needed because some seeds such as fennel are tough and take longer. The result is a fine, even powder that blends well into curries and sauces.
After grinding the blend is still warm. We leave it in the open mixing bowl for 5 minutes to cool before filling it into a spice jar. Condensation would cause the blend to clump.
Why sugar is in the blend
1 tsp of sugar is not there for sweetness but as a stabiliser. Sugar absorbs moisture and prevents the blend from clumping. It caramelises slightly during toasting and adds a warm undertone. Without sugar the blend would harden after about 2 weeks.
Storage determines shelf life
We store Garam Masala in a light-proof spice jar, sealed and kept in a cool place. Light destroys the essential oils and moisture causes clumping. Stored properly the powder keeps for 6 months. After 3 months the intensity fades, but the blend is still usable.
Freshly ground Garam Masala is roughly three times as intense as shop-bought. We therefore use a smaller amount and adjust to taste.
How we use Garam Masala
Garam Masala is the base for Indian curries, dal and tandoori marinades. We add the blend towards the end of cooking so the aromas do not cook off. In tomato sauces for Chicken Tikka Masala or in lentil dishes the full aroma develops after 5 minutes of simmering.
Goes well with: Butter Chicken, Lentil Soup and Naan Bread.
Also great with: Millet cooked in the Thermomix®.
The blend also works well with roasted vegetables. We sprinkle it over cauliflower or butternut squash before roasting in the oven. The cumin and coriander give the vegetables a warm, earthy note.
