Garam Masala is the quintessential Indian spice blend or mix which brings authentic flavors in your Indian cooking. Making it at home is quick and easy—ready in under 10 minutes. It's a versatile mix used in a variety of Indian recipes including curries, sabzis, rice dishes, and snacks.
Garam masala, is the heart of Indian cooking— a warming spice blend that adds depth, aroma, and richness to countless dishes. Every Indian household has its own unique version, with endless variations in spice combinations and proportions.
Whole spices are dry roasted to enhance their flavors, then ground into a fine powder. We use this aromatic blend to make curries, rice dishes, soups, marinades, snacks, and more.
You can find Garam Masala powder in the grocery stores. But nothing compares to the flavor you'll get from grinding your own. Homemade garam masala is more aromatic and flavorful than the store-bought one. Make small batches that you can consume within a few weeks.
Just like garam masala, I also prepare other ground spices at home—such as coriander powder, cumin powder, and chai masala powder.
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What Is Garam Masala?
Garam Masala is a fragrant blend of 10–12 Indian spices, commonly used to add warmth, and bold flavor to a variety of dishes. The name translates to "warm spice mix" in Hindi—‘garam’ meaning hot, and ‘masala’ meaning spices.
Ingredients
To make garam masala, you will need the following spices:
- Coriander Seeds (Sabut dhaniya): The dried seeds of the coriander (dhaniya) plant are known as coriander seeds. In addition to helping with inflammation and stomach problems, these seeds also support healthy skin.
- Cumin Seeds (Jeera): These seeds are one of the most used Indian spices. They look elongated and provide a very warm and earthy flavor to the dishes. They are rich in antioxidants, improve digestion, and may also help in blood sugar control.
- Cloves (Laung): The fragrant flower buds known as cloves are frequently used as spices. They taste robust, sweet, and just a little bitter. They also provide antioxidants and promote dental health, among other health advantages.
- Cinnamon (Dalchini): Cinnamon comes from the inner bark of trees and is used as a spice. It has a nutty, sweet, and warm flavor. Besides, it also contains antioxidant properties and may help in regulating blood sugar levels.
- Green Cardamom (Elaichi): This spice provides a strong, and aromatic flavor to the dishes. It is used in both savory and sweet dishes, and even some beverages like masala tea. It helps in aiding digestion, and freshens breath.
- Black Cardamom (Masala/Badi Elaichi): Also known as badi elaichi, this spice is also known for providing a strong as well as smokey flavor. It is also popular for its medicinal properties such as digestion issues, and relieving respiratory issues.
- Peppercorns (Sabut Kali Mirch): As the name suggests, peppercorns are tiny, dried berries that are derived from the pepper plant. They come in different colors, for instance black, white, and green, each with its unique flavor. Here we have used black peppercorn.
- Fennel Seeds (Saunf): Fennel seeds are tiny, oval-shaped seeds with a slightly sweet and licorice-like flavor. They aid digestion, relieve bloating, and gas, and promote healthy digestion.
- Star Anise (Chakri phool): This spice comes from the fruit of an evergreen tree. It looks like a star in appearance and has a strong, licorice-like flavor.
- Mace (Javitri): It is a spice that comes from the outer covering of the nutmeg seed. It is slightly more delicate in flavor when compared to the nutmeg. It contains antioxidants, and may also have anti-inflammatory properties.
- Nutmeg (Jai phal): This spice comes from the Nutmeg tree, as the name implies. It has a nutty and warm flavor. It is a good source of Vitamins and Minerals, such as Vitamin C, calcium, and iron.
- Bayleaf: This spice comes from the bay laurel tree and has a strong, aromatic flavor. It helps with digestive issues and promotes healthy digestion.
Want to know more about Indian Spices? Check out our detailed guide on Indian Spices and Herbs.
How to Make Homemade Garam Masala
Take a heavy bottom pan, and add the spices like cloves, black peppercorns, green cardamom, black cardamom, saunf (fennel seeds), cinnamon sticks, bay leaves, star anise, mace, and nutmeg. Dry roast on low heat for 2-3 minutes, or until aromatic, stirring continuously to roast evenly. Remove to a plate and allow it to cool. Do not brown the spices.
Next, add the cumin seeds and roast them for 1-2 minutes on low heat. Once done, transfer to a plate.
Next, add the coriander seeds and roast them on low heat for 2-3 mins till aromatic. Remove and allow to cool.
Wait until the spices cool down.
Once cooled, add the roasted spices to a blender or coffee grinder and grind them into a fine powder. If you do not have a large grinder, you can choose to grind in batches.
Your Garam Masala is ready! Store it in an airtight container. Serves 8 oz of garam masala powder.
Expert Tips
- Roasting the spices on low heat is essential, as it enhances their aroma and deepens the flavor of the masala significantly.
- Cleaning the spices thoroughly — including removing stones, dust, and debris — is an essential step in making garam masala.
- Improper combination and inaccurate quantity can result in poor digestion and bad taste. Hence, be mindful of the quantity of spices.
- Using the right ratio and combination of whole spices is crucial when making garam masala. An Improper combination can lead to poor digestion or overpowering flavors.
How To Store Garam Masala?
Ground spices tend to lose their flavor and aroma over time. To preserve its freshness, store garam masala in a clean, airtight container in a cool, dark place. For best results, use homemade garam masala within 3 to 6 months.
FAQs
Yes, garam masala is spicy. However, it is not hot in flavor.
No, curry powder and garam masala are not the same. The key difference is that curry powder is a British invention inspired by Indian flavors, whereas garam masala is an authentic spice blend originated in Indian cuisine.
Biryani masala, sabzi masala or kitchen king masala are the closest alternatives to garam masala.
A complex blend of spices called garam masala includes earthy cumin, sweet cinnamon, hot peppercorns, tangy coriander, and fragrant cardamom.
Recipes Using Garam Masala
Here are a few of my favorite recipes that use garam masala. You can alos check out my post on 25+ Indian recipes with garam masala.
- Aloo Pakora
- Tandoori Paneer Tikka
- Green Lentil Soup
- Aloo Gobi
- Rajma Masala
- Dal Tadka
- Vegetable Biryani
Homemade Garam Masala
Ingredients
- 2 tablespoons cloves
- 2 tablespoons black peppercorns
- 1 tablespoon green cardamoms
- 4-5 black cardamoms
- 1 tablespoon fennel seeds
- 6-8 2 inch cinnamon sticks
- 6 bay leaves
- 2 star anise optional
- 3 strands mace
- ½ small nutmeg
- ¼ cup cumin seeds
- ½ cup coriander seeds
Instructions
- Take a heavy bottom pan, and add the spices like cloves, black peppercorns, green cardamom, black cardamom, saunf (fennel seeds), cinnamon sticks, bay leaves, star anise, mace, and nutmeg. Dry roast on low heat for 2-3 minutes, or until aromatic, stirring continuously to roast evenly. Remove to a plate and allow it to cool. Do not brown the spices.
- Next, add the cumin seeds and roast them for 1-2 minutes on low heat. Once done, transfer to a plate.
- Next, add the coriander seeds and roast them on low heat for 2-3 mins till aromatic. Remove and allow to cool.
- Wait until the spices cool down.
- Once cooled, add the roasted spices to a blender or coffee grinder and grind them into a fine powder. If you do not have a large grinder, you can choose to grind in batches.
- Your Garam Masala is ready! Store it in an airtight container. Serves 8 oz of garam masala powder.
Nutrition
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