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    Home » Cooking 101

    Mom's Garam Masala - A Family Recipe

    Published: Apr 1, 2022 · Modified: Apr 1, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 93 Comments

    834 shares
    Jump to Recipe

    Mom's Garam Masala is a sensational spice blend that infuses a world of flavor into any dish. This garam masala recipe has been passed down through generations and is still the cornerstone of our family’s food traditions. Sharing our special recipe here is my attempt to preserve this legacy.

    Garam Masala in a glass jar next to a spice box

    Note: Original post published in Oct 2017 has been updated with new photos and a video.

    Jump to:
    • Writing It Down
    • Heirloom Recipe
    • A Family Project
    • Building Up Slowly
    • List of the spices
    • Preparing and Roasting Whole Spices
    • Grinding Spices
    • Storing
    • What do I use garam masala for?
    • Substitutes and Variations
    • More Homemade Spice Blends
    • Recipe

    Writing It Down

    If you’ve cooked with your family, you’re probably familiar with having recipes passed down by word of mouth or by watching and learning. That’s why it was so important for me to finally document this recipe in detail for my children, extended family…and future generations!

    Heirloom Recipe

    Every family has its own version of garam masala. With anywhere from 5 to 25 spices included, it’s easy to imagine how many variations of garam masala there can be! In many Maharashtrian families, this kind of masala is also referred to as 'Goda masala' which typically also has coconut in it. My mom uses this garam masala to make authentically delicious dishes like chicken curry, stuffed eggplant, or black-eyed peas curry, just to name a few!

    A Family Project

    In the summer of 2017 when my Mom visited me, I had asked her to bring all of the whole spices that she uses to make her garam masala. She was thrilled to bring them, together we had a great time exploring and comprehending each spice. These were also some of the most treasured moments for the mother-daughter duo, recollecting family anecdotes from generations past.

    My mom slow-roasted each individual spice in a small pan, with a little bit of oil. Roasting helps get rid of any moisture in the spices making them easier to grind.  As she continued to roast, a nostalgic warm-earthy-sweet-peppery aroma filled my kitchen! It transported me back in time, not only to my childhood home but also to my grandma's kitchen where we were lucky to spend so much time cooking together.

    Building Up Slowly

    If you’re just starting out with building your spice collection or making spice blends at home–I’ve got you. My simple 5-ingredient Garam Masala is the perfect placer to start. Use this simplified version for everything from traditional curries to modern dishes like masala chicken burgers, spicy mac and cheese, masala fries, and crisp air-fried okra.

    List of the spices

    With my mom's help, I was able to map the Marathi spice names to the English ones; with the hope of passing this down as one of the legacies for my children and my extended family.

    1. asafetida {hing} - used as a digestive aid, asafetida has a strong odor that mellows out into a garlic-onion flavor
    2. bay leaves {tamal patra} - aromatic bay leaves with impressive health benefits which include detoxifying the body
    3. black pepper {miri} - hot pungent spice, black pepper helps improve the stomach's ability to digest foods and promotes intestinal health
    4. black cardamom {badi velchi} - often referred to as the queen of spices, black cardamom gives a smoky flavor to curries
    5. cardamom {velchi} - sweet and invigorating spice, green cardamom adds a fresh flavor to many recipes
    6. cumin seeds {jeera} - with its earthy, musky flavor; cumin seeds are one of the most popular spice
    7. black cumin seeds {shah jeera} - slightly bitter than cumin seeds; black cumin seeds are a rich source of dietary fiber
    8. cinnamon {daalchini} - sweet-spicy flavored cinnamon sticks enhance the flavors in many dishes
    9. cloves {lavang} - with a distinct and undeniable warmth, cloves are one of the most powerful spices with intense flavors
    10. coriander seeds {dhana} - Citrusy flavored coriander seeds add warm and nutty flavors
    11. dried red chilies {lal mirchi} - with a rich earthy flavor, chilies add perfect heat and color to foods
    12. fennel seeds {badishep} - lightly sweet and licorice-flavored, fennel seeds are a good digestion aid
    13. fenugreek seeds {methi} - bitter-tasting fenugreek seeds help control diabetes and have diverse benefits for skin, hair, and health
    14. mace {jaipatri} - mace is the outer covering of nutmeg that adds subtle and delicate flavors
    15. nutmeg {jaiphal} - sweet and pungent nutmeg adds a warm note to savory dishes
    16. poppy seeds {khuskhus} - adds nutty flavors and khuskhus is also a good source of minerals
    17. star anise {badyaan} - star anise adds a sweet-licorice flavor to curries
    18. stone flower {dagadphool} - with a strong earthy aroma this anti-inflammatory kalpasi spice is also dominant in South Indian Chettinad cuisine
    19. turmeric {halkund} - with a mild woody flavor, turmeric is a superfood with natural anti-inflammatory properties

    Preparing and Roasting Whole Spices

    • Using a mortar and pestle break the whole turmeric, whole asafetida, and whole nutmeg into smaller pieces, one at a time. Set these three spices aside. Remove stems of the red chilies.
    • Heat a few drops of oil in a heavy-bottomed pan. Add the red chilies and roast them on medium-low heat for 2 to 5 minutes stirring frequently as they get aromatic. Take out the roasted chilies in a large bowl (photos 1 - 4)
    photos one through four showing how to prep whole spices for the spice blends
    • Next, add the coriander seeds to the pan and roast until they get aromatic making sure not to brown them. Take out the coriander seeds and lay on top of the roasted chilies. Repeat the roasting process with turmeric, asafetida, and nutmeg, adding a few drops of oil to the pan before toasting each spice (photos 5 - 8)
    photos five through eight showing how to roast coriander seeds, turmeric, asafetida and nutmeg
    • The next spices to toast are broken cinnamon sticks, cloves, black cumin seeds, cumin seeds, and the 2 types of cardamom. As you can see, you can mix in a couple of spices for toasting like I did with cumin seeds and cardamom. For each spice make sure that they are roasted until aromatic and hot to the touch (photos 9 - 12)
    photos nine through twelve showing how to roast cinnamon, cloves, cumin seeds and cardamom
    • Next toast the stone flower, fennel seeds, mace (break if whole by gently pressing with the wooden spatula) and whole black pepper (photos 13 - 16)
    photos thirteen through sixteen showing roasting of whole spices
    • Toast the last 4 spices - star anise, bay leaves, fenugreek seeds, and poppy seeds (photos 17 - 20)
    photos seventeen though twenty showing how to roast star anise, bayleaves, fenugreek seeds and poppy seeds
    • Once all the spices are roasted, spread them on a large baking tray and allow them to completely cool down.
    Roasted whole spices in a baking tray

    Grinding Spices

    • Grind the roasted spices in a spice grinder in batches to make a fine powder. Sift the ground spice powder and return any remaining coarse spices back to the spice grinder.
    • Repeat the above step for the remaining roasted spices. Depending on the spice grinder you have, you may end up with more coarse powder. Traditionally this spice blend is finely ground but you can also use the coarse spice blend in your cooking (photos 21 - 24)
    photos twenty one through twenty four showing roasted spices and ground garam masala

    Storing

    Store the sifted garam masala in an airtight glass jar away from direct sunlight. You can also refrigerate or freeze the garam masala for longer freshness.

    garam masala bowl and whole spices surrounding it

    What do I use garam masala for?

    Now that you have seen how to make this flavorful garam masala, let's see how to use it! We love adding it to vegetarian dishes, chicken curry, egg curry as well as lamb or mutton curry. You can also add it to curried beans like rajma, black-eyed peas, or brown lentils.

    Notes: Since this recipe also includes red chilies you may not need to add extra chili powder. Remember that this garam masala is flavorful but not overly hot! So add more green chilies or red chili powder to your taste.

    Substitutes and Variations

    • A little bit of oil is often used to roast the spices which helps them bloom and release aromas. But adding oil is optional and you may skip it altogether. 
    • I like to use the red dried Kashmiri chilies in this recipe that yields a vibrant red color without adding too much heat. You can also use spicer dry red chilies instead.
    • If you do not have whole dried turmeric, you can add 1 to 2 tablespoons of ground turmeric to the garam masala.  
    • In India, these roasted spices are taken to professional pounding machines known as Kandap Yantra. Getting that fine powdery texture at home takes a bit of patience. You may end up running the spices through the grinder a few times to get that fine texture. However, it is completely ok to have your spice powder a bit coarser. 

    More Homemade Spice Blends

    If you enjoy home cooking, you have to try making homemade spice blends that will elevate the flavors of any dish you make. You will be blown away by the taste as well as the quality if you compare them to the store-bought spices. From my easy 5-ingredient garam masala to the homemade chana masala recipe, learn more about different spices and spice mixes in this cooking 101 guide.

    whole spices in individual bowls

    ★ 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 canister next to the spice box
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    4.72 from 39 votes

    Mom's Garam Masala

    A family recipe of a complex spice blend that is used in traditional Indian home cooking using nineteen aromatic and warm spices. This recipe yields around one pound of garam masala
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Spice Blend
    Cuisine: Indian
    Servings: 1 lb
    Author: Archana Mundhe

    Equipment

    • spice grinder
    • Stainless Steel Pan

    Ingredients

    • 5 pieces whole dried turmeric - halkund
    • 1 tablespoon asafetida - hing
    • ½ nutmeg - jaiphal
    • 2 to 3 tablespoons oil **
    • 25 dried red chillies - mirchi stems removed
    • ½ cup coriander seeds - dhane
    • 5 cinnamon sticks - daalchini
    • 3 tablespoon cloves - lavang
    • 1½ tablespoon black cumin seeds - shah jeera
    • 1 tablespoon cumin seeds - jeera
    • 10 black cardamom - badi velchi
    • 1 tablespoon green cardamom - velchi
    • 3 tablespoon kalpasi - dagadphool stone flower
    • 1 tablespoon fennel seeds - badishep
    • 2 tablespoon Mace - jaipatri
    • 3 tablespoon black pepper - mire
    • 10 star anise - badyan
    • 8 bay leaves - tamal patra
    • 1 tablespoon fenugreek seeds - methya
    • 1 tablespoon poppy seeds - khuskhus

    Instructions

    • Using a mortar and pestle break the whole turmeric, whole asafetida, and whole nutmeg into smaller pieces, one at a time. Set the three spices aside.
    • Remove stems of the red chilies.
    • Heat a few drops of oil in a heavy-bottomed pan. Add the red chilies and roast them on medium-low heat for 2 to 5 minutes stirring frequently as they get aromatic. Take out the roasted chilies in a large bowl.
    • Next, add the coriander seeds to the pan and roast they get aromatic making sure not to brown the seeds. Take out the coriander seeds on top of the roasted chilies.
    • Add 2 to 3 drops of oil at a time and continue to slow roast each spice until it releases the aromas and is hot to touch. Keep adding each roasted spice to the bowl of chilies.
    • Once all the spices are roasted, spread them on a large baking tray and allow them to completely cool down.
    • Grind the roasted spices in a spice grinder in batches to make a fine powder. Sift the ground spice powder and return any remaining coarse spices back to the spice grinder.
    • Repeat the above step for the remaining roasted spices. Depending on the spice grinder you have, you may end up with more coarse powder. Traditionally this spice blend is finely ground but you can also use the coarse spice blend in your cooking.
    • Store the sifted garam masala in an airtight glass jar away from direct sunlight. You can also refrigerate or freeze the garam masala for longer freshness.

    Video

    Notes

    • A little bit of oil is often used to roast the spices which help them bloom and release aromas. But adding oil is optional and you may skip it altogether. 
    • I like to use the red dried Kashmiri chilies in this recipe that yields a vibrant red color without adding too much heat. You can also use more spicer dry red chilies instead.
    • If you do not have whole dried turmeric, you can add 1 to 2 tablespoons of ground turmeric to the garam masala.  
    • In India, these roasted spices are taken to professional pounding machines known as Kandap Yantra. Getting that fine powdery texture at home takes a bit of patience. You may end up running the spices through the grinder a few times to get that fine texture. Although, it is completely ok to have your spice powder a bit coarse. 
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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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. blondieaka says

      October 09, 2017 at 1:02 pm

      Thank you so much, I have been looking for a garam masala recipe made from scratch 🙂

      Reply
      • Archana says

        October 09, 2017 at 3:18 pm

        You are most welcome! You will enjoy the aromas and flavors from this garam masala!

        Reply
    2. Julie says

      October 09, 2017 at 1:42 pm

      I have a couple of questions - you say to slow roast - is that in the oven or on the stovetop? What temperature in the oven or on the stove top? What kind of oil did she use?
      Your post is so interesting! I really enjoy the extra information you gave about each of the spices.

      Reply
      • Archana says

        October 09, 2017 at 3:17 pm

        Hi Juile! Thank you for your kind words. So slow roasting is done on the stove top at medium low heat. She used corn oil but any mild cooking oil will work. Let me know if you have any other questions!

        Reply
    3. Teresa Berry says

      October 09, 2017 at 4:35 pm

      Thank you for this! Quick question- are all the spices dried(ie.not fresh Turmeric) and what type of red chili, there are so many!

      Reply
      • Archana says

        October 09, 2017 at 5:09 pm

        Hi Teresa! Yes all the spices are dried. You can use either kashmiri chili or byadgi chili, both available in Indian stores. Basically look for dried red chilies with medium heat. Hope this helps. Let me know if you have any other questions. I can't wait to hear how you like this!

        Reply
      • Nandu laxman kale says

        November 25, 2019 at 2:31 am

        What are the basic Garam masala requirements if all above items are not there

        Reply
        • Archana says

          November 26, 2019 at 9:53 am

          Here is the basic garam masala recipe - https://ministryofcurry.com/homemade-garam-masala-2/

          Reply
    4. Laura @ Feast Wisely says

      October 11, 2017 at 2:04 am

      Fantastic recipe and thanks for the tip on sifting and then re grinding the chunky bits - I'll be doing this from here in Archana!

      Reply
      • Archana says

        October 11, 2017 at 3:28 pm

        Hi Laura, Thank you for your kind words. Do let me know how you like the flavors of this garam masala!

        Reply
    5. Kiranmayee(Kiran) says

      December 29, 2017 at 9:58 pm

      Hi Archana! Thank you so much for the wonderful recipe. I made it today & the aroma was mind blowing,my house smells divine right now. Totally worth the efforts,thank you again

      Reply
      • Archana says

        December 30, 2017 at 12:38 am

        Hi Kiran! Thank you so much for your lovely feedback. I am impressed that you tried this recipe with many spices and I hope you will enjoy them in your curries. I wish I could quickly figure out a way to see photos on comments too.

        Reply
    6. Rod says

      May 25, 2018 at 3:42 am

      I have three questions:

      Do you roast one spice, put it to the side, then roast the next, put it to the side, etc., or do you roast them all together?
      Can you roast the spices in ghee or will that add too much of another flavor than most neutral tasting oils like vegetable or canola?
      Do you use common cinnamon (cassia from Vietnam is what most cinnamon is in the US), or do you use true cinnamon from Sri Lanka (Ceylon cinnamon)?

      I'm looking forward to trying this. Thank you.

      Reply
      • Archana says

        May 25, 2018 at 8:43 am

        Hi Rod, So for the quantities mentioned in the recipe you can roast them all at once. For larger quantities you can roast them one at a time. Adding ghee or oil will add more flavor but the shelf life will be a bit less. Also since most Indian recipes already have oil or ghee in them the spice blend does not need it. I have tried both cassia and cinnamon for this recipe and it works great.
        Let me know how you like it!

        Reply
    7. mona says

      September 03, 2018 at 10:56 am

      Hi, is the whole tumeric fresh? Doesn't it take some time for roasting to make sure it is completely dry?

      Reply
      • Archana says

        September 05, 2018 at 10:53 am

        It is dried whole turmeric. Typically my mom would keep it in sun for a day to get rid of any moisture that might be remaining. But it’s pretty dry.

        Reply
    8. Rekha says

      October 03, 2018 at 12:24 am

      The powder is bitter may be because of fenugreek seeds,hos to reduce it

      Reply
      • Archana says

        October 04, 2018 at 10:26 pm

        Hi Rekha, I have never directly tasted the Garam Masala. Did you try using it in a curry? The recipe calls for very less fenugreek seeds so I wonder if it’s not really that?

        Reply
    9. Ivan says

      October 07, 2018 at 11:38 pm

      You never mentioned how much of that stone flower shell we put in.

      Reply
      • Archana says

        October 08, 2018 at 6:03 pm

        Hi Ivan, recipes calls for 3 tablespoons for stone flower. I have updated my oversight where I forgot to mention the word stone flower next to the Indian name - dagadphool

        Reply
        • Ivan says

          October 09, 2018 at 2:33 am

          Quick question. Your recipe calls for 25 chili peppers! Isn't that kind of too much? I am not only worried it will be way too hot but it will be main ingredient too. I mean half a bland would be just chillin peppers.

          Reply
          • Archana says

            October 09, 2018 at 3:26 pm

            I have used Kashmiri chilies in This recipe which are mild variety. You can also reduce them to half if you are using a different/spicier variety.

            Reply
            • Ivan says

              October 09, 2018 at 5:47 pm

              I figured that Kashmiri would cut the heat. But isn't that going to be a lot of peppers to kill all other flavors?

            • Archana says

              October 10, 2018 at 7:37 am

              The chilies are dry and when ground reduced the volume. I have tried this recipe with my mom and it does come out perfect every time. Although you always have an option to reducing the chilies. You can always add more later or as needed

    10. Bubba says

      December 10, 2018 at 2:08 am

      Archana this is utterly fantastic! Smells like Bombay! Thanks so much!

      Reply
      • Archana says

        December 10, 2018 at 7:55 am

        You are most welcome

        Reply
    11. Jeanne says

      December 16, 2018 at 8:16 pm

      Hello,

      Just returned from my first trip to India and I can't wait to dig into some cooking - I miss the fabulous curries already.

      If I have black and green cardamom seeds rather than whole pods, could I use them instead and what would the quantity be of each?

      Thanks much!

      Reply
      • Archana says

        December 16, 2018 at 8:35 pm

        Hi Jeanne! India trip is always so much exciting. I would suggest you use 1 teaspoon each of the seeds

        Reply
    12. Yvonne says

      February 25, 2019 at 6:26 am

      Thank you for sharing this recipe. Will definitely give this a try. I will just need to Google images of 2 or 3 ingredients.

      Reply
    13. Amin says

      April 29, 2019 at 9:09 am

      Hi thank you for this amazing garam massalaa mix. I have a question how much of this would you put into a dish when cooking say chicken curry?

      Reply
      • Archana says

        May 01, 2019 at 4:55 am

        I would say about a tablespoon or so for 1 pound of chicken. Again it also depends on how spicy you like and what other ingredients go with the curry

        Reply
    14. Alonna Smith says

      April 30, 2019 at 5:29 pm

      Hi Archana,

      This spice mix looks amazing. Quick question about the black cardamom, so you remove the shells first before using?

      Thanks!
      Alonna

      Reply
      • Archana says

        May 01, 2019 at 4:50 am

        No need to remove the shell. Roast and grind

        Reply
    15. ShannonJoy says

      July 13, 2019 at 7:36 pm

      Hi Archana
      Thank you so much for taking the time to share this amazing recipe. I can almost smell the end product in my mind and I'm guessing the actual results are going to even exceed my imagination. I have many of these spices and have ordered the ones that I don't have. They should all be here by the end of the week. Sooo excited. My question is about the 2 pictures of spices, which both have caraway on them, but there's no caraway in the recipe. I love caraway, and if it's supposed to be in there I'd hate to leave it out, but then again its very distinct and if it doesn't belong in the recipe, I don't want it to taste different.

      Reply
      • Archana says

        July 13, 2019 at 8:35 pm

        Thank you for the kind words. So there is a mistake in the photo label. It should read black cumin seeds and not caraway. Please follow the recipe. I will try to get the photo corrected soon. Also please let me know your feedback

        Reply
    16. Steve says

      July 28, 2019 at 10:21 pm

      This is a great recipe! One quick clarification so that people don’t use the wrong leaf: Tamal Patra is NOT bay leaf. That’s a common misconception, because they look kind of similar. Tamal Patra (more often Tej Patta in Indian markets) is a totally different plant with a different flavor from what’s most often called Bay Leaf (or Bay Laurel) in the US & Europe. Indian companies have added to the confusion: many Indian shops in the US sell both Tej Patta and Bay leaf, and often label Tej Patta “Bay Leaf!” Bay Leaf is herb-y smelling & tasting. Tej Patta smells/tastes more cinnamon-y. Visually, the difference is that the leaf ribs of Bay leaf start at the central spine, whereas Tej Patta leaf ribs all start from the stem end. But the flavors are so utterly different that you could really mess up the taste of your garam masala if you get the wrong one.

      Reply
      • Archana says

        August 01, 2019 at 3:15 pm

        Thank you for the detailed feedback! Also thank you for the details about Tamal Patra. I will make sure to add the details to the post so it’s clear to everyone

        Reply
    17. Bhaskar says

      September 05, 2019 at 11:17 pm

      Amazing mix of ingredients for garam masala. I would love to prepare at home.5 stars

      Reply
    18. Chandrakala Cranse says

      October 02, 2019 at 12:57 pm

      Hi Archana,

      How do you store spices and garam masala?

      Reply
      • Archana says

        October 03, 2019 at 11:17 am

        Hi Chandralekha, I store spices and garam masala in Masaon Jars. Here is a post I did recently that you may emajoy reading - https://ministryofcurry.com/essential-indian-spices/

        Reply
    19. Carolyn says

      December 10, 2019 at 6:00 am

      Hi there
      1 May I ask what type of garam masala this name as there’s gods and kala etc
      2- is and what would you use this for typically . Some babes of Marathi non veg dishes etc please that your mum would use this for ?
      3/ does dagad phool have aroma? Cause mine has none! Elaichi laung all have aromas. This has nothing?

      Reply
      • Archana says

        December 11, 2019 at 9:04 pm

        Some parts of Maharashtra this spice blend is also referred to as Goda Masala or Kala Masala. I will link the recipes in this post that you can use this garam masala in . And Dagad pool should have woody, earthy aromas. Try rubbing on the palm of your hands to see if it releases aromas.

        Reply
    20. Keshav Dandage says

      February 03, 2020 at 8:11 am

      Thanks for posting this awesome garam masala recipe,

      Can I add Salt in garam masala if yes , how much quantity should I add for 12 oz

      Reply
      • Archana says

        February 07, 2020 at 12:13 pm

        I would not recommend adding salt to garam masala. Add it to the dish you are cooking per taste.

        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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