Pakistani Garam Masala

Pakistani garam masala is an aromatic spice blend that is the main ingredient for many popular Indian dishes like butter chicken masala and Instant Pot chicken biryani. We often make the seasoning at the beginning of the month and store it in our pantry to use as needed. 

What is Garam Masala?

Garam masala means ‘hot spice’ in English, but not because it’s spicy; it refers to warming spices and the process of toasting before grinding them. While you can buy garam masala in stores, every family has a treasured garam masala recipe they use.

The specific spices and their measurements may differ from home to home, but the process of making the spice blend is always the same. Begin by measuring the whole spices and toast them in a pan. Grind them finely, and preserve them for many meals to come!

What You Need to Make this Recipe

• Cardamom: Green and black cardamom flavor the Pakistani garam masala. Green cardamom is warm and herbaceous, whereas black cardamom has a menthol aroma.
• Cinnamon Stick: Toasting cinnamon sticks draws out their natural warmth.
• Black Cloves: Black cloves subtly sweeten the spice blend.
• Cumin Seed: Toasted cumin seeds provide a nice citrus flavor.
• Coriander Seed: Coriander seeds balance out the more pronounced spices like black cardamom. It’s a perfect lever because you can use more to tone down other spices.
• Nutmeg: Nutty and sweet- nutmeg compliments the other spices.
• Mace: Mace is a bridge between savory and sweet.
• Bay Leaves: Subtly flavor the garam masala with a clove-like flavor.

How to Make Pakistani Garam Masala

The full recipe with measurements is in the recipe card below.

Step 1: Break down the cinnamon stick and bay leaves, then add them to a skillet.

Step 2: Dry roast for 2- 3 minutes over medium heat.

Step 3: Add the ingredients 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 4: Stir in the ground nutmeg and add the Pakistani garam masala to an airtight glass jar.

Expert Tips

• Achieve the best flavor by using 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 these recipes using garam masala!  

Baked Tandoori Chicken

Authentic Chana Masala Recipe

Beef Kaleji Recipe

Moong Dal Instant Pot Recipe

Serving Suggestions

I have a whole post of recipes using garam masala, but here are some meals to try:

• Chicken Tikka Masala
• Aloo Gobi
• Palak Paneer
• Vegetable Biryani
• Tandoori Chicken Tikka
• Matar Paneer
• Bhindi Masala
• Yakhni Pulao
• Samosa

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

More Spice Blend Recipes:

• Low Sodium Taco Seasoning
• Blackening Seasoning
• Rib Rub Recipe
• Slap Ya Mama Seasoning Recipe