Garam Masala

Garam Masala – a must have spice blend in every kitchen.

Garam masala is one of the most widely used spice blends, especially in North Indian cuisine. It is a mix of various spices.

A small pinch of garam masala elevates the taste and flavour of any dish that it is used in. Though garam masala is easily available in stores, there is something special about homemade masalas. The aroma and flavour of homemade  masalas is unmatched. Each region/ household has its own recipe of garam masala. Here is my recipe for garam masala:


20 gms  Corainder seeds (dhaniya)
15 gms Cumin seeds  (jeera)
5 gms Green cardamom (elaichi)
6 gms  Cloves  (laung)
5 gms Black pepper (kali mirch)
2 gms Cinnamom (dalchini)
4 gms Fennel seeds (sauf)
1 gm nutmeg (jaiphal)
½ star anise (chakraphool)
1 black cardamom (badi elaichi)
1 ½ strand Mace (javitri)
2 Bay leaves (tej patta)

Garam Masala

  • MethodHeat a pan.
  • Dry roast each ingredient, one after the other on low flame for 2 to 3 minutes.
  • Keep aside roasted ingredients to cool completely.
  • Transfer the roasted ingredients to a mixer jar.
  • Blend to a fine powder.
  • Store in an airtight container and use as required.
    Garam Masala

Other homemade masalas: Idli Podi, Maharashtrian Goda Masala, Metkut, Sambar Powder, Mangalorean Curry Powder & Ghee Roast Powder