Garam Masala is a fragrant and warming Indian spice blend made by roasting and grinding a mix of whole spices like cardamom, coriander, cinnamon, cloves, cumin, black pepper and more, creating a versatile seasoning that enhances the depth and aroma of curries, stews and snacks. Here I share a classic, everyday, authentic, homemade Garam Masala recipe that is robust, fragrant and flavorful.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 42 · 42 teaspoons
  • Category: Spice Blend
  • Cuisine: Indian, North Indian

Ingredients

  • ½ cup (63 grams) cumin seeds ((jeera))
  • ¼ cup (18 grams) coriander seeds ((dhania))
  • ¼ cup (24 grams) fennel seeds ((saunf))
  • 2 tablespoons (9 grams) caraway seeds ((shahi jeera))
  • 2 tablespoons (8 grams) tablespoons mace ((javitri))
  • 10 or (7 grams) cinnamon sticks ((dalchini), each of about 2 to 3 inches)
  • 2 tablespoons (12 grams) cloves ((lavang))
  • 20 or (4 grams) green cardamoms
  • 6 or (4 grams) black cardamoms
  • 1 nutmeg ((jaiphal))
  • 10 or (2 grams) tej patta ((Indian bay leaf))
  • 2 tablespoons dry ginger powder (- ground ginger (saunth), optional)
  • 2 tablespoons (20 grams) black pepper
  • 3 tablespoons dried rose petals (- optional)

Method

Prep & Sun Drying

  1. First sort through the spices for stones, chaff or any hidden mold in them.
  2. Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
  3. Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
  4. While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
  5. After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.

Make Garam Masala

  1. Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
  2. Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
  3. Then add the coarsely crushed nutmeg powder.
  4. Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
  5. Grind to a smooth powder. You can grind in 1 or 2 batches.
  6. If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
  7. If you want, you can sift it and grind the tiny bits left on the sieve.
  8. Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself.

Storage

  1. Spoon the powder in a clean glass jar.
  2. Cover tightly and keep in a cool dry place. You can also keep it in the refrigerator or freezer.
  3. This recipe yields about 190 grams of garam masala.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.