Enjoy a family-treasured North Indian garam masala recipe my mother-in-law gave me permission to share. Use the aromatic spice blend to season kofta, korma, and salan.
Why You’ll Love This Recipe
This garam masala recipe, like many family recipes, has been handed down through generations. My mother-in-law learned how to prepare it from her grandmother, who then shared it with her and her sisters. And I have the honor of sharing it with all of you.
Growing up, my mother-in-law’s family prepared everything from scratch a month ahead. They didn’t have the convenience of going to grocery stores on a whim. Instead, they bought what they needed for a month. Once home, they sifted rice, pickled fruits and vegetables, and toasted and ground spices for flavorful spice blends like garam masala.
What is Garam Masala?
Garam masala combines toasted and ground whole spices, which is how the spice blend gets the name hot spice (or garam masala in English). Despite its name, it is not spicy. Instead, the name refers to toasting whole spices to draw out their natural flavor and aroma before grinding them into a fine powder.
The specific whole spices and their measurements differ from recipe to recipe, but the preparation is always the same. Measure your whole spices, toast them on a pan, and grind them until fine. Store the spices in a mason jar and preserve them for all your favorite meals. If you need suggestions for what to make, try these recipes using garam masala.
Ingredients You’ll Need
The mark of a good garam masala recipe is a balance of sweet, spicy, and savory. I recommend experimenting with different spices and the amount of each until you find a flavor you love. Here is a combination my family loves.
- Black Cloves: Black cloves subtly sweeten the spice blend with a warm and woody flavor.
- Black Cardamom: Black cardamom pods have a pleasant menthol aroma.
- Nutmeg: Nutmeg has a sweet and nutty flavor that complements the other spices in the mixture. Use ground nutmeg if you can’t find nutmeg, and stir it into the other ground spices at the end.
- Cinnamon Stick: Break down and toast a whole cinnamon stick to release the fullness of its aroma and flavor.
- Mace: Mace is the flavor bridge between savory and sweet.
- Cumin Seeds: I leave cumin seeds out of the recipe card below, but I always include them in garam masala recipes. I know this will cause my type-A friends to scream. However, the amount of cumin seeds you add depends on the dish you’re preparing, which is why I suggest toasting them separately and including them in the spice blend as needed for specific recipes.
How to Make this Garam Masala Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Measure the spice spices on a food scale. Break down a cinnamon stick and transfer it to a skillet with the other whole spices.
Dry roast the spices for 2- 3 minutes over medium heat.
Step 2: Let the ingredients cool, and add them to a spice grinder in batches. Process the whole spices into a fine powder.
Expert Tips
- Can I use ground spices to make garam masala? Use fresh, whole spices instead of ground spices for the best flavor. Whole spices retain their flavor and aroma longer, whereas ground spices oxidize over time and lose flavor. If that’s all you have, go for it, but you can’t beat the fresh, toasted spice flavor.
- Toasting the whole spices before grinding them enhances their natural flavor. Warm them in a dry skillet over low heat until they darken slightly and become fragrant.
- Use a mortar and pestle (if you don’t mind the extra work) or spice grinder to process the toasted spices into a fine powder. Grind the spices in small batches to prevent the grinder from overflowing, and ensure the spices grind evenly.
If you enjoy this seasoning, try one of these recipes using garam masala!
What to do with the Leftovers
- Storage: Once ground, store the leftover spice blend in an airtight container to maintain freshness and flavor. Keep the jar in a cool, dry place to ensure the best quality. Homemade garam masala stays fresh for 4-6 weeks.
Frequently Asked Questions
What is in garam masala?
You can purchase garam masala in most grocery stores, but there is something to understand before you do – garam masala is not one size fits all. It differs from region to region, each slightly different from the last.
The combination of whole spices and how much of each spice varies from recipe to recipe, but the preparation is similar. Begin by measuring the whole spices and toast them in a pan over low heat. Then, grind the whole spices into a fine powder. Preserve it for all your favorite Indian recipes.
This garam masala recipe combines six ingredients, but as I mentioned, there are many ways to prepare the spice blend, and every region and home has its unique combination of spices.
Try Pakistani garam masala for another tasty variation.
What does garam masala taste like?
I use warm spices in this recipe for garam masala. The combination of black cloves, black cardamom pods, mace, nutmeg, and cinnamon creates a delicious spice blend with a smoky, sweet flavor.
More Spice Blend Recipes:
Garam Masala Recipe
- 5 grams black cloves
- 5 grams black cardamom pods
- 5 grams whole nutmeg
- 5 grams cinnamon stick, broken into smaller pieces
- 1 gram whole mace
- cumin seeds (see ingredient list)
- Measure the spice spices on a food scale. Break down a cinnamon stick and transfer it to a skillet with the other whole spices. Dry roast the spices for 2- 3 minutes over medium heat.
- Let the ingredients cool, and add them to a spice grinder in batches. Process the whole spices into a fine powder.
- Can I use ground spices to make garam masala? Use fresh, whole spices instead of ground spices for the best flavor. Whole spices retain their flavor and aroma longer, whereas ground spices oxidize over time and lose flavor. If that’s all you have, go for it, but you can’t beat the fresh, toasted spice flavor.
- Toasting the whole spices before grinding them enhances their natural flavor. Warm them in a dry skillet over low heat until they darken slightly and become fragrant.
- Use a mortar and pestle (if you don’t mind the extra work) or spice grinder to process the toasted spices into a fine powder. Grind the spices in small batches to prevent the grinder from overflowing, and ensure the spices grind evenly.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Rohan
Friday 26th of May 2023
As an avid fan of Indian cuisine, I've always appreciated the depth of flavor that garam masala brings to dishes. Making my own spice blend at home has been a game-changer. The aroma that fills my kitchen when I use it is absolutely heavenly, and the taste is incomparable. It adds that perfect balance of warmth and complexity to my Butter Chicken Masala and chicken Biryani. Storing it in the pantry has made it so convenient to reach for whenever I'm craving that authentic Indian taste. Thank you for sharing this essential recipe!