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    Home » Cooking 101

    Garam Masala Recipe

    Published: Apr 21, 2022 · Modified: Jun 27, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 38 Comments

    710 shares
    Jump to Recipe

    Ready in under 10 minutes this EASY five-ingredient Garam Masala recipe with basic whole spices guarantees to boost the authentic flavors in your Indian cooking.

    garam masala in a glass jar and in a spoon

    Note: Original post published in March 2016 has been updated with new photos and a video.

    What is Garam Masala

    Garam Masala literally translates to "warm spice mix", and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chili for a hearty, aromatic flavor.

    Jump to:
    • What is Garam Masala
    • Why make Garam Masala at home?
    • Five Spices to make Homemade Garam masala
    • Frequently Asked Questions
    • Recipe

    Every region (and family) across India has its own version of homemade garam masala. My mom's authentic garam masala calls for twenty whole roasted spices, some of which can be hard to find. I still remember her yearly ritual of making the garam masala, which involved shopping for the best whole spices, cleaning and roasting them, grinding them, and then carefully storing them in beautiful glass jars.

    garam masala in a glass jar

    Over the past several years, during mom's visits to the US, she taught me how to create a simplified version with a similar authentic flavor using just five whole spices. This is the garam masala I use in most of the recipes that I share on the blog, so you can recreate the exact same flavors of Indian dishes at home.

    Why make Garam Masala at home?

    Flavors of homemade masala powder have no comparison to store-bought spice blends in terms of taste, quality, or freshness. Just 1 teaspoon of freshly made garam masala will elevate the taste of your dishes to a different level making it easy to make your restaurant favorite dishes at home. Best of all it takes 10 minutes and 5 basic whole spices from your pantry to make it at home.

    Five Spices to make Homemade Garam masala

    1. Black Peppercorns | Kali Mirch - These berries which grow on climbing vines are native to southern India. The unripe green berries are harvested when they ripen and turn red and are then dried to what we commonly see in the grocery stores. Black peppercorns, impart intense aroma, depth, and heat to foods.
    2. Green Cardamom Pods | Elaichi -  A sweet and aromatic spice that is a critical spice for curries and pulao. I like roasting and grinding whole green pods for additional flavor and also saves time from having to take the seeds out.
    3. Cinnamon | Dalchini -  Cassia Bark that is grown in India is the traditional cinnamon used in Indian cooking and is similar to cinnamon sticks. It adds earthy flavors to meat and curries and is essential in making spice blends. Many times I use the easier-to-find cinnamon sticks in recipes, but if you do purchase cassia bark, it can be substituted.
    4. Cloves | Laung - These aromatic flower buds are harvested from the evergreen clove tree. They lend a slightly sweet yet pungent aroma to Indian cuisine.
    5. Black Cumin Seeds | Shah Jeera - With anise-like flavors, black cumin seeds are milder than regular cumin seeds. Often confused with nigella seeds or caraway seeds, shah jeera has a smoky, earthy taste. In lieu of shah jeera, regular cumin seeds can be substituted.

    To learn about other Indian spices, read this Guide to Essential Indian Spices which includes all the spices I like to stock up on.

    whole spices along side mortar and pestle

    Pro Tips

    1. Roast the spices individually on medium heat, stirring them frequently until they start to release aromas. Roasting spices removes any moisture in them, making them crisp and easy to grind into fine powder.
    2. Roast and grind the whole green cardamom pods. In addition to the seeds, the outer skin also adds flavors and aroma to the masala
    3. Cinnamon - For the full flavor, avoid pre-ground cinnamon powder and use whole cinnamon sticks instead. Tip - Gently hammer the whole cinnamon stick with a pestle and break it into smaller pieces. This step will make it easier to roast and grind the cinnamon.
    4. Shah Jeera - Also known as black cumin seeds, these are available in most Indian grocery stores. You can substitute regular cumin seeds if you do not have shahi jeera on hand.
    5. Allow the spices to completely cool down before grinding them.
    photos one though four showing how to roast individual spices
    photos five and six showing roasting cardamom and roasted spices in a bowl

    Best way to grind the spices

    1. Secura electric coffee and spice grinder comes with stainless steel blades and bowls is a great buy for under $50. The stainless steel grinder bowls can be washed thoroughly to remove the spice aromas.
    2. I also have an Indian brand mixer grinder that comes with a small chutney jar. It has low blades that help to grind smaller amounts of spices to a fine powder.
    3. Use mortar and pestle. It will take a longer time to ground the spices evenly but is a good old way that works.
    4. Some of my readers have also used a magic bullet to grind spices. I do not own one but you may want to give it a try.
    Garam masala in a spoon over the spice grinder

    Favorite recipes using homemade garam masala

    • Healthy Butter Chicken - Also known as Punjabi murgh makhani this popular Indian dish has tender chicken cooked in a creamy sauce with the heavenly aroma of the garam masala.
    • Tandoori Chicken - Using a modern cooking method to the traditional Tandoori Chicken, this recipe uses Airfryer for a quick and easy dinner.
    • Chicken Biryani - A one-pot meal made with fragrant basmati rice, tender spiced chicken, and caramelized onions, and cooked in less than an hour using the Instant Pot
    • Aloo Gobhi - A go-to weeknight staple, this cauliflower curry is cooked with  potatoes, onions, tomatoes, and warm earthy spices
    • Palak Paneer - A classic vegetarian dish from north India, made with fresh spinach and cottage cheese, seasoned with fresh ginger, garlic, and garam masala
    • Daal Makhani - A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice

    More homemade spice blend recipes:

    • Chana Masala Spice Mix
    • Ethiopian Berbere Spice
    • Vindaloo Spice
    • Mom's Garam Masala

    Check out The Essential Indian Instant Pot Cookbook for some of my other homemade spice blends such as Malabar Spice Blend, Vindaloo Spice Blend, Sambar Powder, and Rasam Powder.

    Frequently Asked Questions

    What is Garam Masala?

    Aromatic spice blend that brings warmth and depth to Indian cuisine.

    What are the main spices in Garam Masala?

    Although the spices can vary, my favorite spices for this EASY recipe are: Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin

    Why do you need to roast spices for Garam Masala?

    Roasting spices allows the release of aromas and removes any excess moisture in them. This also helps grind the spices in fine powder.

    What is the best way to grind the spices for Garam Masala?

    A coffee grinder works best for grinding garam masala. I would highly recommend having a separate cup just for the spices.

    Is Garam Masala the same as Curry Powder?

    Curry Powder and Garam Masala are not the same. There is no such thing as Curry Powder in India. Curry in India simply means a dish with sauce and since each sauce can use a variety of spices, there is no curry powder used in Indian cooking. Although Japanese curry powder is commonly sold in grocery stores, it does not make a good substitute for Garam Masala.

    Where to buy Garam Masala?

    You can find Garam Masala in the international aisle of most grocery stores and is also readily available in Indian grocery stores. Although the freshness and flavors are not guaranteed. Making homemade garam masala with a few whole spices will not only have authentic flavors but is also fairly inexpensive.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    garam masala in a glass jar
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    4.66 from 20 votes

    Homemade 5-Ingredient Garam Masala

    EASY 5-ingredient Homemade Garam Masala Recipe to make authentic Indian food at home!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Spice Blend
    Cuisine: Indian
    Servings: 10 OZ
    Author: Archana Mundhe

    Equipment

    • spice grinder

    Ingredients

    • 2 tablespoon black peppercorns
    • 2 tablespoon cloves
    • 1 tablespoon cinnamon sticks crushed
    • ¾ tablespoon green cardamom pods
    • 1 tablespoon shah jeera / black cumin seeds or regular cumin seeds

    Instructions

    • Lightly roast each spice in a small pan until they get hot, about a minute. Stir frequently. Make sure not to burn them by roasting them too long. The goal is to make them a bit toasty so they are easy to grind.
    • Cool spices and then grind fine in a coffee or spice grinder. Store in an airtight container away from direct sunlight.

    Video

    Notes

    Notes:
    I use whole green cardamom pods in this recipe and not just the seeds. Roast and grind them whole. 
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sabiscuit says

      March 03, 2016 at 7:47 pm

      Beautiful recipe. Thank you so much for sharing it. I love curry and cardamom happens to be one of my favourite spices. ❤️??

      Reply
      • Archana says

        March 03, 2016 at 8:10 pm

        Thank you! Nothing like freshly ground spices!

        Reply
    2. Cooking For The Time Challenged says

      March 03, 2016 at 9:17 pm

      Thank you! I love this spice mix and I always wonder if I make it correctly.

      Reply
      • Archana says

        March 03, 2016 at 9:27 pm

        There are many ways to make garam masala. I hope you like my simple version!

        Reply
        • Cooking For The Time Challenged says

          March 03, 2016 at 9:29 pm

          I do! Thank you!

          Reply
    3. Love Served Daily says

      March 03, 2016 at 11:23 pm

      Fabulous

      Reply
      • Archana says

        March 07, 2016 at 11:06 am

        Thank you!

        Reply
    4. eat2healthblog says

      March 04, 2016 at 3:03 am

      We love this delicious and aromatic spice blend; your recipe is wonderful! We've only tried making it once, but not on this scale. Hmm, maybe we should invest in a coffee grinder too?! 🙂

      Reply
      • Archana says

        March 07, 2016 at 11:08 am

        Thank you! Coffee grinder or any kind of small food processor should do the job!

        Reply
    5. Linda Fernandes says

      March 08, 2016 at 11:31 pm

      Wooooow so interesting recipe

      Reply
      • Archana says

        October 06, 2017 at 8:25 am

        Thank you Linda!

        Reply
    6. Shahira Karmali-Kassam says

      September 26, 2017 at 6:35 pm

      Could I grind this in a Nutribullet do you think?

      Reply
      • Archana says

        September 27, 2017 at 7:17 am

        Hi Shahira! I am not tried it in the nutribullet. Once they are slightly toasted and cooled may be you can try grinding them in nutribullet. Let me know if that works.

        Reply
        • Sadaf says

          January 01, 2018 at 4:44 pm

          I’ve used a Magic Bullet, it works.

          Reply
    7. Sadaf says

      January 01, 2018 at 4:43 pm

      About how many cinnamon sticks equal 2 tablespoon crushed cinnamon sticks?

      Reply
      • Archana says

        January 01, 2018 at 4:45 pm

        About 1-2 cinnamon sticks depending on how big they are. I usually break them with a pestle and then measure with tablespoon

        Reply
    8. Bobb says

      January 30, 2018 at 6:02 pm

      This looks great. Do you have to take the seeds out of the cardamom pods, or can you grind the whole pod? Thank you!

      Reply
      • Archana says

        January 30, 2018 at 7:10 pm

        I use the whole pods. Once roasted they grind up well.

        Reply
    9. Deepu Panicker says

      March 09, 2018 at 9:54 am

      Very useful recipe..superb! thank you

      Reply
      • Archana says

        March 09, 2018 at 8:19 pm

        You are welcome!

        Reply
    10. Hema says

      May 06, 2018 at 1:45 pm

      Instead of roasting can I keep them on direct sunlight for few hours and then grind ?

      Reply
      • Hema says

        May 06, 2018 at 1:47 pm

        Btw, I love all your recipes ! Rich and delicious 🙂

        Reply
        • Archana says

          May 08, 2018 at 12:07 pm

          Thank you!

          Reply
      • Archana says

        May 08, 2018 at 12:07 pm

        Sure if you have good sunlight!

        Reply
        • Hema says

          May 08, 2018 at 6:35 pm

          Thanks Archana

          Reply
    11. Kim says

      September 01, 2018 at 3:13 am

      Hello and thank you - thank you!! This is a great recipe! Would you be willing to share the 'long version' like your mom makes? I would absolutely love to make it too! Thank you for all of your hard work and all that you do for us!

      Reply
      • Archana says

        September 01, 2018 at 3:25 am

        You are most welcome!! Here is my mom's garam masala recipe - https://ministryofcurry.com/moms-garam-masala/

        Reply
    12. Kate says

      September 17, 2019 at 12:40 pm

      Thank you!!! Wondering what’s your mom recipe looks like?5 stars

      Reply
      • Archana says

        September 18, 2019 at 11:28 am

        Here it is Kate - https://ministryofcurry.com/moms-garam-masala/

        Reply
    13. Debian75 says

      December 01, 2019 at 1:22 pm

      Hello.

      First of all, thank you for the recipe.

      Please if you have a scale, can you do this recipe with and indicate how many grams each ingredient weighs. Thanks.

      Reply
    14. Keith Farrar says

      July 15, 2020 at 3:08 am

      Hi Archana, What a great name, Ministry of curry, i live with my wife in the Yorkshire Dales in northern England
      and recently bought a Kadai to use as a barbecue/fire pit. however, it seemed like sacrilege not to try to make some home made curries using it. Now I have found your website I have all I need to give this a go and see what I can achieve.I have bought your list of spices so all I need now is some victims, sorry, guests to try my food. Thank you for the inspiration and the information that makes this seem so easy even for a beginner.
      Best Wishes
      Keith

      Reply
      • Archana says

        July 15, 2020 at 10:40 pm

        Hi Keith! Thank you for your lovely message. I can't wait to see what recipes you try 🙂 Please let me know if you have any questions.

        Reply
    15. Crystal says

      August 10, 2020 at 12:42 pm

      Just made this a bit ago. Once all ground up the smell was intoxicating. Thank you.5 stars

      Reply
    16. Maya Daniel says

      February 21, 2021 at 9:50 am

      Hello from Toronto, Canada Archana,

      I am going to make your garam masala. Is black Jeera same as black cumin. Is there a difference in the Masala if I use normal cumin.

      Maya

      Reply
      • Archana says

        February 22, 2021 at 8:24 pm

        Black Jeera is black cumin but not caraway seeds. And yes you can use regular cumin.

        Reply
    17. Rohit says

      June 26, 2022 at 12:06 pm

      It was fantastic combination of spices5 stars

      Reply
    18. Adrienne Huffman says

      February 07, 2023 at 11:33 am

      I would like to make my own Garam masala but you say to roast until you can smell the aroma. I lost my sense of smell many years ago. Can you advise me how to make it without smelling it. Thanking you in advance. Adrienne Huffman.

      Reply
      • Archana says

        February 07, 2023 at 7:00 pm

        Hi Adrienne, you want to roast the spices until they are hot to touch.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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