Garam Masala

Garam Masala

Toasting whole spices and grinding them fresh unlocks a warm, fragrant blend for Indian cooking.

Total 15 min Makes 16 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This aromatic spice blend combines cinnamon, cardamom, cumin, and cloves toasted briefly to release their oils, then ground to a fine powder. Use it to finish curries, season rice, or rub onto meats for a fragrant, earthy warmth. Homemade garam masala keeps its potency far longer than store-bought versions.

Ingredients

  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 2 tablespoons black peppercorns
  • 2 tablespoons green cardamom pods
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks, broken into pieces
  • 2 black cardamom pods
  • 2 bay leaves, crumbled
  • 1 tablespoon fennel seeds
  • 1 whole nutmeg, grated
  • 1 teaspoon whole mace, crumbled

Method

  1. Heat a dry 9-inch skillet over medium-low heat. Add the cumin seeds, coriander seeds, peppercorns, green cardamom pods, cloves, cinnamon stick pieces, black cardamom pods, bay leaves, and fennel seeds.

  2. Toast the spices, shaking the skillet frequently, until fragrant and the cumin seeds turn a shade darker, about 3 to 4 minutes. Watch closely to avoid scorching.

  3. Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  4. Add the cooled spices, grated nutmeg, and crumbled mace to a spice grinder or high-powered blender.

  5. Grind to a fine, uniform powder, pausing to scrape down the sides as needed.

  6. Sift the ground spice blend through a fine-mesh strainer, regrinding any larger pieces left behind.

  7. Transfer the garam masala to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 4.5 (1)

Garam Masala

This aromatic spice blend combines cinnamon, cardamom, cumin, and cloves toasted briefly to release their oils, then ground to a fine powder. Use it to finish curries, season rice, or rub onto meats for a fragrant, earthy warmth. Homemade garam masala keeps its potency far longer than store-bought versions.

15 min 16 oz 8 cal

Ingredients

  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 2 tablespoons black peppercorns
  • 2 tablespoons green cardamom pods
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks, broken into pieces
  • 2 black cardamom pods
  • 2 bay leaves, crumbled
  • 1 tablespoon fennel seeds
  • 1 whole nutmeg, grated
  • 1 teaspoon whole mace, crumbled

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat. Add the cumin seeds, coriander seeds, peppercorns, green cardamom pods, cloves, cinnamon stick pieces, black cardamom pods, bay leaves, and fennel seeds.

  2. 2

    Toast the spices, shaking the skillet frequently, until fragrant and the cumin seeds turn a shade darker, about 3 to 4 minutes. Watch closely to avoid scorching.

  3. 3

    Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  4. 4

    Add the cooled spices, grated nutmeg, and crumbled mace to a spice grinder or high-powered blender.

  5. 5

    Grind to a fine, uniform powder, pausing to scrape down the sides as needed.

  6. 6

    Sift the ground spice blend through a fine-mesh strainer, regrinding any larger pieces left behind.

  7. 7

    Transfer the garam masala to an airtight jar and store in a cool, dark place for up to 6 months.