Garam Masala

Learn how to make Garam Masala from scratch using fragrant spices and just 5 minutes. Including instructions for pre-ground spices to make this recipe a breeze, or the more traditional method of whole toasted spices. No matter what version you’re looking for, I’ve got you covered!

If you’ve enjoyed Indian food, you’ve had your fair share of garam masala. This blend is used as often as salt & pepper! Even if you haven’t heard of it before, the aromas will be sure to bring memories of your favorite curries. Now it’s time for you to have the secret in your own kitchen!

You may scan through this list of ingredients and feel surprised! Using cinnamon, nutmeg, cardamom, and cloves, this blend differs from a classic curry powder with its warmth. While these may be flavors you’d be used to enjoying in a chai tea blend, they are magical when used in savory cooking.

What is garam masala?

This staple spice blend is a must for cooking Indian cuisine. These warm and fragrant spices are perfect for curries, marinades, veggies, and alike. This blend differs greatly depending where you are in India. It is so customizable, in fact, that each household may have their very own rendition.

While garam masala is traditionally made with ground whole spices, I’ve included options for both methods: pre-ground spice or whole. Using whole spices will give you incredible fresh flavor, however the pre-ground method will come together so much faster. It’s up to you!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Cumin
• Coriander
• Cardamom
• Cinnamon
• Pepper
• Nutmeg
• Cloves

It’ll be easiest to use all of these ingredients pre-ground, however I’ve included instructions for making garam masala with whole spices. The latter is more traditional, but will take a little extra effort! Either route you choose will give you a gorgeous and fragrant blend.

What else can I add to garam masala?

Most recipes for garam masala will include 5-7 ingredients. There are, though, some versions of this blend that use over 20 different spices! You can fine-tune your own blend depending on what you’re looking for flavor-wise. Here are a few ingredients that I haven’t chosen for my blend, but you’re free to add to yours:

• Anise seeds
• Fennel seeds
• Black cardamom
• Curry leaves
• Bay leaves
• Mace
• Chilies/ cayenne

How to make garam masala

Like all my favorite spice blends, garam masala is wonderfully easy to make. It comes together in just 1 step:

1. Mix all the ingredients together and transfer to an airtight container.

If you’re storing your blend in a jar, you can even scoop the ingredients straight into the jar, secure the lid, and shake well for 1-2 minutes to combine everything well. Voila! All done.

How to make garam masala with whole spices

Since we’re working with whole spices that will grind down to less volume, the measurements will be different:

• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp cardamom seeds (pods discarded)
• 2 tsp black peppercorns
• 3″ stick of cinnamon
• 1/2 tsp piece of nutmeg (approx)
• 1 tsp whole cloves

1. Add all the spices to a dry skillet over medium-high heat. Stir often, making sure they don’t char.
2. Once the spices begin to crackle, remove the skillet from the heat. Transfer the spices to a spice grinder or coffee grinder.
3. Grind for 1-2 minutes, until you’ve reached a fine grind. Transfer the blend to an airtight container.

What to make with garam masala

Sprinkle this blend over some veggies, meats, savory fritters, into stews, and so much more. It’s a beautiful way to add some deep warmth and flavor to a dish! Here are some of my recipes featuring this fantastic star ingredient:

• Butter Chicken Meatballs
• Instant Pot Butter Chicken
• Instant Pot Chicken Tikka Masala
• Chicken Korma
• Tandoori Chicken
• Indonesian Meatballs
• Vegetable Biryani
• Indian Cauliflower Fried Rice

How to properly store spices

Your spice blend will last up to 4 years if properly stored. Now, the blend will never go “bad” or “foul” since there is no moisture present. It will simply lose potency and flavor. I find it makes my life easier to mark my blends with a date to keep better track of them. To see if your blend is still good, a classic sniff test will do the trick.

Store your blend in an airtight container, ideally a jar with a screw-top lid. It will do best in a dark, cool environment such as your pantry or a drawer.

If you’ve just washed the jar you plan on storing your blend in, make sure it’s completely dry before using it. I like to dry my jar well with a towel, then let it dry for a good 20-30 minutes upside-down on a drying rack. A damp jar can potentially spoil your spice blend as you’ll end up sealing the moisture inside with no way to dry out.

Check out these simple homemade spice blends:

• Moroccan Spice Blend
• Cajun Seasoning
• Jamaican Jerk Seasoning
• Italian Seasoning
• Taco Seasoning
• Fajita Seasoning
• Poultry Seasoning