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A white cup of Garam Masala spice mix, with various ingredients such as whole spices scattered around it.

Garam Masala

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Enjoy the warmth and aroma of traditional Garam Masala, a cherished Indian spice blend. This homemade recipe uses freshly roasted, whole spices ground into a fine powder to elevate the flavors of Indian curries, biryani dishes with lamb and chicken, vegetables, and more.
Course Dips & Condiments
Cuisine Indian
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 70 tsp
Calories 6
Author Sangeetha Vel

Ingredients

Main Ingredients

  • 1 cup Coriander Seeds
  • 8 Dry Red Chili
  • ¼ cup Cumin Seeds
  • 2 tsp Black Peppercorns
  • 2 tsp Cloves
  • 2 Star Anise
  • 1 Javitri (Mace)
  • 2 tsp Green Cardamom
  • 5 Bay Leaves
  • 2 tsp Fennel Seeds
  • 1 Cinnamon Sticks

Optional Ingredients

  • ½ Nutmeg
  • 1 tsp Aniseeds
  • 2 Black Cardamom
US Customary - Metric

Instructions

Making Garam Masala Powder

  • Begin by thoroughly cleaning the whole spices to remove any dirt, stones, or debris. In a wide frying pan over medium heat, roast the coriander seeds until they become aromatic. Be careful not to burn them to preserve the flavor.
    Roasting coriander seeds in a frying pan.
  • After roasting the coriander seeds, take the pan off the heat and transfer the seeds to a plate or bowl to cool down.
    Roasted coriander seeds in a glass bowl.
  • Next, add the remaining spices from your recipe to the pan. Toast them over low to medium heat until they release their aroma. Once aromatic, remove them from the heat and transfer to a separate bowl or plate to cool. Preventing them from burning is key here as well.
    A frying pan with whole Indian spices.
  • Once all the spices have cooled to room temperature, place them in a blender and process them into a fine powder. Blend until the texture is smooth and consistent, enhancing the overall quality of your Garam Masala.
    A bowl of Garam Masala placed on a grey table.

Using

  • Use your aromatic Garam Masala powder in curries, biryanis, and side dishes. For more ideas, check out our 'How to Use' section below.
    Garam Masala served in a white bowl with few spices nearby.

Notes

To make the most of your homemade Garam Masala, follow these helpful tips for the best flavor and quality:
  • Spice Quality: For the best results, I recommend using fresh, high-quality spices. These often contain more essential oils and have a stronger aroma, significantly enhancing the overall flavor of your Garam Masala.
  • Cleanliness is Key: Begin by making sure your whole spices are free from stones, dirt, or debris. A thorough inspection and cleaning are crucial before you start.
  • Proportions Matter: Stick to the recommended spice ratios to achieve the best masala blend. Using too much of any potent spice can overpower the flavor and may be hard on digestion.
  • Optimal Roasting: Roast the spices on low to medium heat to fully release their aromatic qualities. Keep a close watch to prevent burning, as this can completely alter the taste.
  • Cool Before Blending: Allow the roasted spices to cool to room temperature before grinding them into a fine powder. This step helps achieve a better consistency and ensures safe, easy handling.
  • Sieve for Fineness: If your blender isn't very powerful, sift the ground spices to achieve an ultra-fine texture.
  • Consider Substitutes: If Garam Masala isn’t available, alternatives like biryani masala or store-bought chicken, mutton, or meat masala powders can be used. Refer to the substitute section below for more spice blend options.

Nutrition

Serving: 1tsp | Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.5mg

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