Garam Masala

Prep: 10 mins
Cook: 4 mins
Total: 14 mins
Servings: 12 servings

The ubiquitous "curry powder" that most people associate with Indian food is actually not Indian at all. It is, in fact, a western version of garam masala. This easy-to-make spice blend is the heart of most Indian dishes. A combination of different whole spices, it probably has as many recipe variations as there are families in India. The word garam means warm in Hindi while masala means spice mix, making garam masala a warming spice mix. 

Different regions of India have different versions of garam masala. Some are made without dry roasting the ingredients while others are made after dry roasting, cooling the ingredients and then grinding them into a powder. Some recipes contain additional ingredients that others don't. Once you get a feel for the taste it gives your cooking, experiment and alter your garam masala recipe to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the time, make a batch ahead and store for several months in an air-tight container in a cool, dark place. 

Garam Masala - The Magic Spice

The Spruce / Qi Ai

Ingredients

  • 1/4 cup coriander seeds

  • 1 tablespoon cumin seeds

  • 1 tablespoon black peppercorns

  • 1 1/2 teaspoons cumin seeds, or shahjeera

  • 3/4 teaspoon cloves

  • 2 (1-inch) cinnamon sticks

  • 3/4 teaspoon crushed bay leaves

  • 3 to 4 large pods badi elaichi, or black cardamom

  • 1 1/2 teaspoons dried ginger

Steps to Make It

  1. Gather the ingredients.

    Garam Masala - The Magic Spice ingredients

    The Spruce / Qi Ai

  2. Heat a heavy skillet over medium heat and gently roast the coriander seeds, cumin seeds, black peppercorns, black cumin, cloves, cinnamon, and crushed bay leaves, until they turn a few shades darker. Stir the spices occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. The roasting activates the essential oils in the spices, making them more potent and flavorful. When they are ready, the spices will be very slightly darker and aromatic.

    coriander seeds, cumin seeds, black peppercorns, black cumin, cloves, cinnamon, and crushed bay leaves in a pan

    The Spruce / Qi Ai

  3. Turn off the heat and allow them to cool completely on a plate. Remove the badi elaichi seeds from their skins and mix them with all the other roasted spices. Add the dry ginger.

    Remove the badi elaichi seeds from their skins and mix them with all the other roasted spices

    The Spruce / Qi Ai

  4. Grind them all together into a fine powder in a clean, dry coffee grinder.

    ground spices in a bowl

    The Spruce / Qi Ai

  5. Store in an airtight container in a cool, dark place.

    Garam Masala - The Magic Spice in a jar

    The Spruce / Qi Ai

Nutrition Facts (per serving)
10 Calories
1g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 10
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 24mg 2%
Iron 1mg 5%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)