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Garam Masala Recipe

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A bowl of homemade garam masala powder surrounded by whole spices like cinnamon, cardamom, and cloves.

This easy garam masala recipe shows you how to make your own spice blend at home using authentic Pakistani and Indian ingredients. It’s aromatic, warm, and perfect for elevating your curries, rice, and stews. A pantry essential for bold, rich flavor!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 20 servings
• Course: The Spice Rack
• Cuisine: Pakistani, Indian

Nutrition Facts

• Calories: 25 kcal
• Protein: 0.8 g
• Carbs: 3 g
• Fat: 1 g
• Fiber: 2 g
• Sugar: 0 g

Ingredients

• 4 tbsp whole cumin seeds
• 4 tbsp whole coriander seeds
• 3 tbsp green cardamom pods
• 2 tbsp whole black peppercorns
• 2 cinnamon sticks
• 2 tbsp whole cloves
• 2 tbsp fennel seeds
• 1 tbsp whole nutmeg
• 1/2 tbsp mace

Instructions

1. Gather all whole spice ingredients and utensils.
2. (Optional) Dry roast cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry skillet over medium heat for 2–3 minutes until fragrant.
3. Let the roasted spices cool completely.
4. Grind roasted spices into a fine powder using a mortar and pestle or spice grinder.
5. Mix ground roasted spices with fennel seeds, nutmeg, and mace in a large bowl.
6. Stir well to evenly combine all ingredients.
7. Transfer to an airtight glass jar and label with date.
8. Use 1/2 to 1 tsp per dish as desired in curries, rice, or stews.
9. Store in a cool, dark place for up to 6 months.

FAQ – Table of Contents

1. What dishes can I use Garam Masala Recipe in?
2. What is garam masala?
3. Can I skip the dry roasting step?
4. How should I store homemade Garam Masala?
5. What are the main garam masala spices?
6. Is Garam Masala spicy?
7. Can I adjust the ingredients in Garam Masala Recipe to suit my taste?
8. How long does homemade Garam Masala last?
9. Where can I find the spices needed for Garam Masala Recipe?
10. How to make garam masala at home?
11. Can I use whole spices instead of ground spices?

Frequently Asked Questions

1. What dishes can I use Garam Masala Recipe in?
   Garam Masala is a versatile spice blend commonly used in Pakistani/Indian cuisine. You can use it to season curries, stews, rice dishes, grilled meats, vegetables, and even soups.
2. What is garam masala?
   Garam masala is a blend of ground spices commonly used in Indian cuisine. It typically contains cumin, coriander, cardamom, cinnamon, cloves and black pepper. The “garam” part means “hot” in warming sense rather than spicy hot. It adds depth of flavor to curries, stews, rice dishes and more.
3. Can I skip the dry roasting step?
   Yes, you can skip the dry roasting step if you prefer. Dry roasting is optional but enhances flavor. If skipped, simply grind or mix the spices without roasting.
4. How should I store homemade Garam Masala?
   Store homemade garam masala in an airtight container in a cool, dark place to preserve flavors. Avoid heat, moisture, and direct sunlight.
5. What are the main garam masala spices?
   Common spices include cumin, coriander, black pepper, cinnamon, cloves, and cardamom. Variations may include nutmeg, mace, fennel or bay leaves.
6. Is Garam Masala spicy?
   Garam Masala isn’t necessarily hot like chili powder; it’s warm and aromatic. Heat level varies by blend and amount used.
7. Can I adjust the ingredients in Garam Masala Recipe to suit my taste?
   Absolutely! Adjust spice quantities to preference. Increase or decrease individual spices to customize flavor.
8. How long does homemade Garam Masala last?
   Properly stored in an airtight container, it lasts several months, though flavor is best within six months.
9. Where can I find the spices needed for Garam Masala Recipe?
   Find whole cumin, coriander seeds, cardamom pods, cinnamon sticks, cloves, black peppercorns, nutmeg, and mace at grocery stores or spice shops.
10. How to make garam masala at home?
    Dry roast whole spices like cumin, coriander, and cardamom to enhance flavors, then grind with cinnamon, cloves, pepper, nutmeg, mace, etc., to a fine powder. Blend and store airtight.
11. Can I use whole spices instead of ground spices?
    Yes; toast whole spices in a dry pan, then grind in a spice grinder or mortar and pestle before combining.