This North Indian garam masala recipe is a family treasure my mother-in-law gave me permission to share. Like most recipes, it was passed down through the generations. Her mother learned how to prepare it from her grandmother, who then shared it with my mother-in-law and her sisters. And now I have the honor of sharing it with all of you. Use this aromatic spice blend to season kofta, korma, and goat or beef curry.
Back in the day, my mother-in-law and her family prepared everything a month ahead of time. They didn’t have the convenience of going to grocery stores on a whim as we do. Instead, they would buy what they needed for a month at the market. Once home, they sifted rice, pickled the fruits and vegetables, and toasted and ground the spices for spice blends like garam masala.
WHAT IS GARAM MASALA?
Garam masala means “hot spice,” in English, but not because it’s spicy; it refers to the warming spices and the process of toasting before grinding them. While you can buy garam masala in stores, homes have a family-treasured garam masala recipe they use.
The specific spices and their measurements differ, but the preparation is always the same. Measure out your whole spices, toast them on a pan, and grind them into a fine powder. Store the leftovers in a mason jar and preserve them for many meals to come!
WHAT YOU NEED TO MAKE THIS RECIPE
A good garam masala recipe should have a balance of sweet, spicy, and savory flavors. Experiment with the amount of each spice until you find the perfect balance for your taste; here is a combination we love.
- Black Cloves: Warm and woody, black cloves subtly sweeten the spice blend.
- Black Cardamom: Black cardamom has a menthol aroma and pungent taste.
- Mace: Mace is frequently a bridge between savory and sweet in baked goods and spice blends.
- Nutmeg: Nutty and sweet, nutmeg compliments other spices in the mixture.
- Cinnamon Stick: Broken down and toasted, the cinnamon stick releases all of its aromatics and flavor.
- Cumin Seeds: Whole cumin seeds are left out of the recipe card, but we always pair them with our garam masala. I know this will make my Type A friends want to scream. The number of cumin seeds you add will depend on the dish you’re preparing, and that’s why we suggest toasting those separately from the other garam masala ingredients.
HOW TO MAKE OUR GARAM MASALA RECIPE
The full recipe with measurements is in the recipe card below.
Break down the cinnamon stick, then combine it with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.
Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine. Add the garam masala to an airtight container.
EXPERT TIPS
- To achieve the best flavor, use fresh, whole spices instead of pre-ground ones. Whole spices retain their aroma and flavor longer.
- Toasting the spices before grinding them enhances their flavor and aroma. Toast them in a dry pan over low heat until they become fragrant and slightly darker.
- Once you toast the spices, grind them to a fine powder using a spice grinder or mortar and pestle. Grind them in small batches to ensure that they are evenly ground.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these recipes using garam masala!
WHAT TO DO WITH THE LEFTOVERS
- Storage – After you have ground the spice mixture, it’s important to store it in an airtight container to maintain its freshness and flavor. To ensure the best quality, keep the container in a cool, dry place. This helps to preserve the flavor and aroma of the spices; use the spice blend within 4-6 weeks of preparation.
FREQUENTLY ASKED QUESTIONS
What is in garam masala?
I use only five ingredients for this garam masala recipe, but as I mentioned, there are many ways to prepare garam masala, and every region and every home has its own combination of spices.
The list could go on and on, but here are some whole spices you can include in a garam masala recipe: green cardamom, black cardamom, cinnamon sticks, black cloves, cumin seeds, coriander seeds, nutmeg, mace, bay leaves, black peppercorns, star anise, dried ginger, asafoetida powder, caraway seeds, and fenugreek.
Try our Pakistani garam masala as a replacement for the store-bought version.
What does garam masala taste like?
I use only warming spices in this recipe for garam masala. The cloves, black cardamom, mace, whole nutmeg, and cinnamon create a smoky sweetness with a bit of a kick.
Can I use ground spices to make garam masala?
You can, but it doesn’t mean you should. Ground spices oxidize over time and they lose a lot of their flavor. If that’s all you have then go for it, but you can’t beat using toasted whole spices.
MORE SPICE BLEND RECIPES:
Garam Masala Recipe
- 5 grams black cloves
- 5 grams black cardamom
- 5 grams whole nutmeg
- 5 grams cinnamon stick, broken down
- 1 gram mace
- Break down the cinnamon stick, then combine it with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.
- Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine.
- Add the garam masala to an airtight container.
- To achieve the best flavor, use fresh, whole spices instead of pre-ground ones. Whole spices retain their aroma and flavor longer.
- Toasting the spices before grinding them enhances their flavor and aroma. Toast them in a dry pan over low heat until they become fragrant and slightly darker.
- Once you toast the spices, grind them to a fine powder using a spice grinder or mortar and pestle. Grind them in small batches to ensure that they are evenly ground.
- 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!