Making your own garam masala powder at home transforms everyday Indian cooking. This warm, aromatic spice blend is a key ingredient in countless Indian dishes - from dals to curries. Unlike store-bought blends, which may lose their flavor over time, a homemade masala retains the essential oils of the whole spices, giving your food that authentic flavor of Indian cuisine.
This easy garam masala recipe uses the air fryer to dry-roast whole spices like coriander seeds, cumin seeds, bay leaves, black peppercorns, and cinnamon sticks. Once cooled, they're ground in a spice grinder to a fine powder and stored in an airtight container. Whether you're making Punjabi garam masala or a south Indian variation, you can easily adjust the proportions for your personal taste.
Ease of Using Air Fryer for Roasting Spices
Traditionally, garam masala is dry-roasted in a pan on the stovetop. However, using an air fryer makes this process easier and more consistent. The even hot-air circulation roasts each whole spice uniformly without constant stirring or risk of burning. This method preserves the essential oils that give your homemade garam masala its aromatic flavor. It's smoke-free, hands-free, and ideal for small batches or larger quantities if you're building your own spice collection.
How to make garam masala powder in air fryer? (recipe video)
Ingredients
I find it easy to use a store-bought whole spices blend as a base, especially when I don't want to measure out the exact ratios or keep too many spices that I don't use daily. This way, I can simply air-fry and grind them fresh for a better aroma and flavor compared to pre-ground spices.
- Coriander seeds
- Cumin seeds
- Bay leaves
- Black cardamom pods
- Green cardamom pods
- Cinnamon sticks or Ceylon cinnamon
- Black peppercorns
- Cloves
- Star anise
- Fennel seeds
- Mace
- Nutmeg
Refer to recipe card for details.
Step by Step Instructions
- Preheat the airfryer to 160C|320F , place the whole spices in air fryer.
2. Cover the spices with a metal rack or perforated metal tray. Similar to what we use for steaming.
3. Roast at 160C|320F for 8-10 minutes.
4. Let the spices cool,transfer them to a mixer.
5. Grind them into a fine powder, store in an air tight container.
Once cooled, the roasted spices are ground into a fine powder and transferred to a glass jar for storage.
Related recipes
Homemade Garam Masala (Air Fryer Method)
Ingredients
- 200 gm garam masala blend You can use a store bought garam masala blend or make your own with ingredients below.
Garam masala whole spice blend
- ¼ cup coriander seeds
- 2 tablespoon cumin seeds
- 6 -8 bay leaves
- 8 -10 black peppercorns
- 4 -5 green cardamom pods
- 2 black cardamom pods
- 2 cinnamon sticks
- 2 star anise
- 1 tablespoon fennel seeds
- 4 -5 cloves
- 1 piece mace
- ½ nutmeg
Instructions
- Preheat the air fryer to 160°C (320°F).
- Add the spices: Place all whole spices in a small metal bowl or cake tin.
- Cover with a mesh tray or inverted air fryer basket to prevent lighter spices from moving.
- Roast for 8-10 minutes at medium-low heat, shaking once halfway through.
- Cool completely before grinding.
- Grind the roasted mixture in a spice grinder until you get a fine powder.
- Store in an airtight glass jar in a dark place. Use small amounts to enhance your favorite Indian recipes.
Video
Variations and Substitutions
- Curry powder vs Garam Masala: Curry powder is a pre-mixed spice blend often used in Western cooking. Garam masala, however, is added at the end of the cooking process for an aromatic finish.
- Regional differences: Punjabi garam masala often includes more black cardamom and cloves, while South Indian versions may add curry leaves or white poppy seeds.
- Personal preference: Adjust spice proportions - more cinnamon for sweetness, more black pepper for heat.
- Substitutions: If you don't have star anise or mace, add a pinch of ground nutmeg or a little fennel for a similar warm spice note.
FAQ
Curry powder is typically used during cooking and includes turmeric for color, while garam masala is a finishing blend added at the end for aroma and depth.
Yes, but whole spices retain flavor longer. If using pre-ground spices, roast briefly in a dry pan for 1-2 minutes only.
Store in an airtight container in a cool, dark place. For best flavor, make small batches every 2-3 months.
Homemade blends offer complex flavor, freshness, and control over ingredients - a huge difference compared to store-bought blends.
Conclusion: Making your own garam masala in the air fryer is an easy recipe that elevates Indian cooking. The process is simple, energy-efficient, and delivers an aromatic homemade garam masala with authentic flavor. Store your spice mix in glass jars and use small amounts in curry recipes, lentil dishes, or marinades. Once you start making your own spice blends, you'll never go back to store-bought garam masala again.
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