Easy Homemade Garam Masala Recipe
Make authentic homemade garam masala with simple spices. Perfect for curries and Indian dishes. Fresh, aromatic, and easy to prepare.
Servings: 50 g
Calories: 4kcal
Equipment
Ingredients
- 1½ tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 2-3 pods Black cardamom pods
- 5-6 pods Green cardamom pods
- 1½ tablespoons Black peppercorns
- 10 cloves Cloves
- 1 stick Cinnamon
- 2 Bay leaves dried
- ⅛ Nutmeg grated
- 1 Mace optional
- ½ tablespoon Fennel seeds
Instructions
- Dry roast the whole spices (except nutmeg) in a skillet over medium heat for about 2–3 minutes, stirring constantly. Roast until they’re aromatic but not burnt.
- Let the spices cool completely.
- Transfer to a spice grinder or high-powered blender and grind into a fine powder.
- Grate the nutmeg into the mixture and stir well.
- Store in an airtight glass jar in a cool, dark place for up to 3 months for best flavor.
Video
Notes
- No one recipe fits all: There’s no single “correct” recipe for garam masala. Every Indian region — and often every household — has its own variation. This is my favorite go-to blend,
- Toast gently: Don’t over-roast. Spices can burn quickly, turning bitter.
- Cool before grinding: Grinding hot spices can cause condensation and clumping.
- Use whole spices: Whole spices retain aroma longer than pre-ground ones.
- Batch size: Make small batches often to preserve freshness and potency.
- Want it spicier? Add 1 dried red chili, cayenne pepper, or more black peppercorns.
- No spice grinder? Use a coffee grinder, mortar and pestle (more effort), or a high-speed blender like Vitamix.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg