Our garam masala recipe is warm and full of flavor; this spice blend is the main ingredient for many Pakistani and Indian dishes.
Pakistani Garam Masala
Equipment
Ingredients
- 1 tablespoon green cardamom
- 8 black cardamom
- 1 cinnamon stick, 4-inch, broken down
- 1 tablespoon black cloves
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon nutmeg
- 1 teaspoon mace
- 2 bay leaves, broken down
Instructions
- Break down the cinnamon stick and bay leaves, then combine them 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. You can also use a mortar and pestle if you don’t mind the extra work.
- Stir in the ground nutmeg and add the garam masala to an air-tight glass jar.
Nutrition
Check out our web story for garam masala!
WHAT YOU NEED TO MAKE THIS RECIPE
- Cardamom: I use green and black cardamom to flavor our garam masala. Green cardamom lends a warm herbal note, whereas black cardamom has a menthol aroma and pungent taste.
- Cinnamon Stick: Broken down and toasted, the cinnamon stick releases all of its aromatic potential.
- Black Cloves: Warm and woody, black cloves subtly sweeten the spice blend.
- Cumin Seed: Toasted cumin seeds are warm and citrusy.
- Coriander Seed: Coriander seeds flavor and sweeten the spice blend, balancing out the more pronounced spices like black cardamom. Coriander is the perfect lever; use more to tone down other spices- making it more versatile for a number of different recipes.
- Nutmeg: Nutty and sweet, nutmeg compliments other spices in the mixture.
- Mace: Mace is frequently a bridge between savory and sweet in baked goods and spice blends like this one.
- Bay Leaves: Bay leaves subtly flavor the spice blend.
Craving More?
Here are some recipes that use garam masala.
HOW TO MAKE GARAM MASALA
STEP 1
Break down the cinnamon stick and bay leaves, then combine them 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.
STEP 2
Allow the ingredients to cool some, then add them to a spice grinder in batches, and blend until fine. You can also use a mortar and pestle if you don’t mind the extra work.
STEP 3
Stir in the ground nutmeg and add the garam masala to an air-tight glass jar.
FREQUENTLY ASKED QUESTIONS
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 the spices before grinding them. While you can buy garam masala in stores, most homes have a family-treasured garam masala recipe they use. The exact spices and their measurements may differ from home to home, but the process for making garam masala is always the same. Begin by measuring the fresh spices; toast them in a pan, grind them finely, and preserve them for many meals to come!
What is in garam masala?
I use a combination of green cardamom, black cardamom, a cinnamon stick, black cloves, cumin seeds, coriander seeds, nutmeg, mace, and bay leaves to make up this spice blend. Other spices used to make garam masala are peppercorns, star anise, dried ginger, asafoetida powder, caraway seeds, and fenugreek.
What does garam masala taste like?
Garam masala is a warm, fragrant spice blend with layers of flavor. The taste of garam masala varies depending on the amount of each spice used, but ours has a savory sweetness to it.
How do I store garam masala?
Once ground, store it in an air-tight container, like a mason jar. Keep the spices in a cool, dry place, and it will last for about 4-6 weeks.
fede
Monday 23rd of May 2022
Such a great spice base, I used it to cook my lamb and it was delicious!
Tressa - Jamil Ghar Team
Monday 23rd of May 2022
Oh, we love using garam masala to flavor our lamb dishes.
Bianca
Sunday 22nd of May 2022
My most used spice blend, just love it!
RJ
Saturday 21st of May 2022
Tastes very authentic and makes a great base for many Pakistani and Indian dishes that I like.