A lot of Indian dishes starts with whole spices tempered in hot oil and ends with a sprinkle of Garam Masala. Making this spice mix at home is easy, and a homemade garam masala is the key to any flavorful Indian curry.
It is an Indian spice blend that is very commonly used in Indian cooking. All the warm spices get toasted and then cooled down before you grind it. It brings a warm flavor to your dish and is said to also increase metabolism.
Is there one variety of Garam Masala?
NO! Most household will prepare garam masala at home and oven it gets their own twist based on what whole spices they have or like to use.
I grew up mostly enjoying Bengali Gorom Moshla which used just three whole spices.
Just how one dish can be prepared in several different ways in different regions of India, so are our spices and spice mixes.
It’s warm, floral, hint of sweetness from mace flower and cinnamon, and mild heat from dry red chili and black pepper.
Ingredients you need for Garam Masala
- Cumin Seeds
- Coriander Seeds
- Cinnamon Sticks
- Green Cardamom and Black Cardamom
- Mace flower
- Bay leaf
- Black Pepper
- Dry red chili
- Star Anise
It is always a good idea to prepare spice mixes in small batches. With time, and longer shelf life, the aroma starts to vanish.
Also, don’t prepare this spcie mix using powdered spice mixes. You need to roast these whole spices and then grind it to powder.
Steps to prepare
It's a quick three-step process.
1 - Dry roast the whole spices. Keep in mind that if you are making a very big batch, then dry whole the small seeds separately and the other whole spices separately.
2- When dry roasting, remember to toss it around and roast in medium low heat so it doesn't get burnt.
3- Once the whole spices are cooled down, grind in a coffee grinder or any dry-spice grinder.
Literally translated as "hot spices," this quintessential spice mix isn't about heat in the chili sense, but rather about the warming effects it has on the body. This spice mix is a staple in Indian households and has found its way into kitchens around the globe.
Experiment with your own blend and let the magic of garam masala transform your cooking.
FAQ
Garam masala is often added toward the end of cooking to preserve its aromatic qualities. It can be used in curries, stews, soups, rice dishes, marinades, and even sprinkled over roasted vegetables or meats.
Garam masala is not typically spicy in the sense of being hot like chili peppers. Instead, it is warming and aromatic, adding depth and complexity to dishes.
While homemade spices don’t spoil in the traditional sense, it can lose its potency and flavor over time. It's best to use it within six months to a year for optimal flavor.
While there is no exact substitute for garam masala, you can create a similar flavor profile by combining equal parts ground cumin, coriander, and cinnamon. For a closer match, add a pinch of ground cloves and cardamom.
Garam Masala
Ingredients
- ¼ cup Cumin Seeds
- ¼ cup Coriander Seeds
- 2 Cinnamon Sticks
- 2 tablespoons Green Cardamom
- 2 Mace flower
- 3 small Bay leaf
- 2 Black Cardamom
- 1 teaspoon Black Pepper
- 2 to 3 Dry red chili (I used Kashmiri dry red chili)
- 2 Star Anise
Instructions
- In a pan dry roast all the spices just until you hear the sizzling sound and the aroma starts to release.
- Let the roasted whole spice cool down completely
- Then using a dry spice grinder or a coffee grinder, grind it to powdered.
- Store in your choice of air tight container or masala dubba.
Kim M Croce-Modica
I would love to make this spice mis, but I am confused, your recipe says 1/4 cumin seed, 1/4 coriander seeds, but do not say 1/4 of what? Teaspoon, Tablespoon, Cup or is it in ratio to the rest of the ingredients?
Kankana Saxena
Hi,
So sorry for the confusion. I updated the recipe card again. It's 1/4th cup.
Richa Raj Singh
Nicely Explain.
swati
nice and easy, and homemade too, wow!
Ananda Rajashekar
Fresh garam masala are just wow! can imagine flavour rafting all around!
Kulsum at JourneyKitchen
Oh lovely. I make my own garam masala too. Have got laazy last couple of months. Thanks for inspiring me to make it again!
Lin Ann
Thanks for this recipe! I'm bookmarking it because I would love to try it and hope to find the time. It is one of my favorite and I agree that it smells amazing when cooking with it.
Curry and Comfort
Thanks for sharing this lovely recipe fro garam masala! I shall definitely try ti. : )
sally
Beautiful photos! This looks like a great mix of spices!
Meghna
Kankana...This post is just in time... I have never been a great fan of store bought Garam Masala. My Aunt makes the best and every time I visit, she packs a bag of GM for me. But I running low on it, so I am going to try making my own 🙂
Xiaolu
Thanks for this recipe -- maybe I'll make my own after my current store-bought stash runs out.
briarrose
Beautiful spice mix. I must give this a whirl.
aipi
Anything homemade is unbeatable , I always use my homemade masalas ~ the aroma/taste is far better than the store bought ones ~ Love the clicks very much!!!
US Masala
Sandra's Easy Cooking
This is very nice! I love how you make things and get out with perfection!
Fantastic photos as always!
Sarah Naveen
A must have in my home...nice recipe..nice clicks..
Tina (PinayInTexas)
Kankana, just dropping by again to pass on The Sisterhood Of World Bloggers Award to you for being such a good blog friend!
Best regards!
daksha
Home made is always best! kankana and the aroma is ........ u done very well this garam masala.
Joanne
Haha I totally think of cooking and blogging as my job as well! I'm not sure how my med school teachers would feel about that...but whatever! This sounds like a wonderful garam masala blend! I usually buy mine at a local Indian market but I'll definitely try this next time I run out!
Anzelle
Thanks for the recipe! I have trouble finding garam masala (especially of a trustworthy brand and in a small enough package), so being able to make it will be great!
Nami @ Just One Cookbook
Wow! Homemade garam masara! I have one package at home which was from Indian store.... It's a huge package and I don't even know when I can finish using it all. With your spice mix, I can make fresh one just the amount I need for several occasions. I love it! Thank you for sharing this recipe - it's going to be so useful!
Maria @ Scandifoodie
Great! I'm definitely saving this. I've made garam masala before but your recipe sounds so much better! Thanks so much for sharing!