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.
Note: Original post published in Oct 2017 has been updated with new photos and a video.
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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 warming 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 delicious Indian 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 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 place to start. Use this simplified recipe 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.
- asafetida {hing} - used as a digestive aid, asafetida has a strong odor that mellows out into a garlic-onion flavor
- bay leaves {tamal patra} - aromatic bay leaves with impressive health benefits which include detoxifying the body
- black peppercorns {miri} - hot pungent spice, black pepper helps improve the stomach's ability to digest foods and promotes intestinal health
- black cardamom {badi velchi} - often referred to as the queen of spices, black cardamom gives a smoky flavor to curries
- cardamom {velchi} - sweet and invigorating spice, green cardamom pods adds a fresh flavor to many recipes
- cumin seeds {jeera} - with its earthy, musky flavor; cumin seeds are one of the most popular spice
- black cumin seeds {shah jeera} - slightly bitter than cumin seeds; black cumin seeds are a rich source of dietary fiber
- cinnamon {daalchini} - sweet-spicy flavored cinnamon sticks enhance the flavors in many dishes
- cloves {lavang} - with a distinct and undeniable warmth, cloves are one of the most powerful spices with intense flavors
- coriander seeds {dhana} - Citrusy flavored coriander seeds add warm and nutty flavors
- dried red chilies {lal mirchi} - with a rich earthy flavor, chilies add perfect heat and color to foods
- fennel seeds {badishep} - lightly sweet and licorice-flavored, fennel seeds are a good digestion aid
- fenugreek seeds {methi} - bitter-tasting fenugreek seeds help control diabetes and have diverse benefits for skin, hair, and health
- mace {jaipatri} - mace is the outer covering of nutmeg that adds subtle and delicate flavors
- nutmeg {jaiphal} - sweet and pungent nutmeg adds a warm note to savory dishes
- poppy seeds {khuskhus} - adds nutty flavors and khuskhus is also a good source of minerals
- star anise {badyaan} - star anise adds a sweet-licorice flavor to curries
- stone flower {dagadphool} - with a strong earthy aroma this anti-inflammatory kalpasi spice is also dominant in South Indian Chettinad cuisine
- 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 the stems of the red chilies.
- Heat a few drops of oil in a heavy-bottomed pan or a skillet. Add the red chilies and dry 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)
- 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)
- 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)
- 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)
- Toast the last 4 spices - star anise, bay leaves, fenugreek seeds, and poppy seeds (photos 17 - 20)
- Once all the spices are roasted, spread them on a large baking tray and allow them to completely cool down.
Grinding Spices
- Grind the roasted spices in a spice grinder or a coffee 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)
Storing
Store the sifted garam masala in an airtight container or a glass jar in a dry place away from direct sunlight. You can also refrigerate or freeze the garam masala for longer freshness.
What do I use garam masala for?
Now that you have seen how to make this flavorful Indian spice blend, let's see how to use it! We love adding homemade garam masala to curries, rice dishes, and to lentils and 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 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 which yields a vibrant red color without adding too much heat. You can also substitute with 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 of ground spices. 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 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.
Garam Masala and Curry Powder are both blends of ground whole spices. Curry Powder is not common in India and is mostly seen in Japanese cooking. In India, Garam Masala is often used in combination with other dry and ground spices.
Depending on the spices used to make the blend you may need more or less Garam Masala. I recommend starting with 1 teaspoon and then adding more to taste.
The whole spices used in garam masala are roasted before grinding and hence it is not required to cook them again. Adding in the end also allows you to add per taste. If you are serving the dish to young children, you can reserve some food prior to adding extra garam masala.
Depending on the spices used to make the garam masala, it can make teh food hot. Spices such as whole red chilies, black pepper corn and cloves usually will add heat to the garam masala.
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Recipe
Mom's Garam Masala
Equipment
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.
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Sue says
I am thrilled to find both the full and shorter version of Garam masala. Thanks so much to you and your Mum for sharing them. How long does it last once ground down together and stored in the airtight jar?
Archana says
It stays good upto a year.
Sue says
Thanks very much - off spice hunting
Viswa says
Thank you for the recipe. How long will it last? Should I store it at room temperature or refrigerate it?
Archana says
Thank you! It stays good for a year in an airtight glass container. I Keep a smaller container in my spice drawer and store the rest in the refrigerator.
Bhanu Priya says
Nice ! garam masala powder blog comment very useful for all cooking maker . Thank you for sharing
Julie says
Thank you for sharing your family recipe! This is the very best garam masala recipe I have made. I couldn't find kalpasi, but the result was still perfectly balanced and was a perfect base flavor for malai kofta. Where do you find kalpasi? I wonder if there is a place I can order it online.
Archana says
Looks like amazon has it -https://amzn.to/2X5AJJM
Michael says
Hi Archana - thank you so much for your recipes! I’m a huge fan of your cookbook, and was thrilled I found your website. Two quick questions if I can:
1) Are the Hing and Mace whole? I only have them in powder form, so will need to make a trip to the store if so. Or, could they be blended in powder form after the roasting?
2) You say “5 cinnamon sticks” - is that 5 one-inch sticks?
Thanks again and hope you are well in these trying times.
Archana says
You can use powdered hing and mace. And Five, 2-inch cinnamon sticks.
Michael says
Thank you!
Vitor Afonso says
How much is 5 pieces of tumeric. Can I use normal tumeric powder and what quantity for garam masala recipe
Archana says
I would say about 4 to 5 tablespoons
samir says
Surely you mean 4 to 5 teaspoons? (4 to 5 tablespoons of haldi is way too much
Archana says
This is the whole Haldi roughly ground and yes it makes a big batch of masala.
Sakthi says
Nice blog comment . Thank you
Pratiksha says
I want prepare garam masala powder for my day today day receip.. but I am begginer to this recipe.. can you help me for this recipe.. if ni want to prepare 1/2kg of garam masala.. then how can I take proper measure for this.. please help me
Archana says
Hi Pratiksha, I do not have all the spices to tell you the exact measurements at this time. But I am pretty sure if you follow the recipe it will make about 1/2 kg of masala
Michael says
It was not only good enough to impress my gourmet cook to-be mother in law from Rajasthan, she asked for more!
Am Holub says
Very sincere recipe! Great job!
padmaja says
Hi Archana what is the app or plug in you use for the printing recipe . I love it. Thanks
Archana says
Thank you! Its called WP recipe maker
Century Foods says
Thank you so much for the information. Really helpful instruction on garam masala. Finally able to make a garam malasa.
Warren Attridge-Sanders says
Hi I am very excited to give this a go based on all the comments, but can you help me out, depending on my research black cumin can be Nigella seeds, caraway seeds, or a distinct black cumin (difficult to source). Which does this recipe refer to?
Archana says
So Black Cumin seeds called in this recipe are also sold as Shah Jeera in Indian grocery stores. Both Nigella seeds and Caraway have a different flavor profile. You can always substitute it with regular whole cumin seeds.
Dale says
Appreciation to my father who told me concerning
this webpage, this weblog is in fact awesome.
Neeta says
Hi Archana. Love your recipes. My Mom used to make masala for me every year and send it to me, never thought of asking her how she made it. Your Mom's masala looks very much like how she used to make it.
Thanks for sharing. Quick query, what grinder do you use to grind your masala. I tried with my coffee grinder and the whole turmeric broke the grinder:(
Please let me know. Thanks!
Archana says
I use the Indian Premier brand grinder that comes with a small chutney jar.
Alonna Smith says
Hi Archana,
I love your website and the background information you give about Indian food. I am curious whether you know if black cardamom is a typical ingredient in Maharashtrian cooking or whether the use of it in this recipe is specific to your family? I know people move around and marry people from other regions, so it is hard to tell what is "traditional." Thanks!
Archana says
I am not sure if its traditional. Will have to check with mom but its always there in our family garam masala 🙂
Alonna Smith says
Thanks Archana!!
JenJen says
Hello! I have all the ingredients ready, but I am not sure about the cardamom pods. On another website there were instructions to crush the cardamom pods, remove the seeds for grinding, and discard the pods. Is this necessary? Did you toast and grind the whole pods? Thank you for your time.
Archana says
Hi Jen! Yes toast and grind the whole pods for lots of flavor.
Amanda says
Does the oil make it go rancid after a period of time?
Does keep in the fridge build moisture in the bottle?
Archana says
I always keep the masala in kitchen cabinets. Never had an issue with oil going rancid or moisture build-up. You can also skip the oil if you are worried.
Phil says
I am new to Indian cooking but have loved trying new things. The other day I was at a local spice shop and bought a garam masala. I've seen it in so many recipes I thought it would work. However, when I used it, to my western palate, it made the dish very dessert-y. Too much cinnamon, I guess. With all the cinnamon in this recipe is that a predominant flavor? Is cinnamon a major flavor in all garams?
Thank you for your help.
Archana says
I agree! I am yet to find a store-bought Garama Masala I love. Check my easy 5-ingredient Garam Masala recipe that is ready in 10 minutes and is full of balanced flavors - https://ministryofcurry.com/homemade-garam-masala-2/
Elaine Tsai says
I just made this! We have an Indian store nearby and I was able to find just about everything I needed to make this. My husband said the aromas from the spices reminded him of his neighborhood when he was a boy in Queens, NY. I’m so excited to try it out in a recipe. Thank you for this authentic garam masala recipe.
Archana says
WOW!! I am impressed and I cannot wait to share this with mom. She will be so happy.