Garam Masala Recipe

Garam Masala Recipe

Garam masala, that quintessential ingredient that is the secret behind delicious curries and vegetable dishes. I think every North Indian family has a family recipe. Most of such recipes are passed down in the family and work with andaaz (roughly translated means approximation). My mother used to make garam masala at home after painstakingly roasting each spice and then pounding it. The house would smell heavenly on that day. And the garam masala tasted more potent and smelled better than any store-bought stuff that I bought. Of course, the convenience angle makes me buy those too.

A few friends asked me for my garam masala recipe. So here it goes. This will make about 150 gms. garam masala. That usually lasts me 3-4 weeks. You will need lesser quantity of this compared to the store-bought stuff. Like I said, this stuff is more potent.

So here it goes:


5 tbsp. coriander seeds

3 tbsp. cumin seeds

2.5 tbsp. black peppercorns

15 cloves

2 tbsp. green cardamom

3-4 black cardamom

4-5 inch sticks cinnamon

4-5 mace

10 bay leaves

1/2 tsp. nutmeg


garam masala recipe

Lightly roast each of them on a low flame till aromatic. This helps their essential oils to come out and brings out the flavour and fragrance. I did not have nutmeg this time so skipped it.

After roasting, cool the ingredients down and pound them in a mortar or pestle or if you are feeling lazy like me, just use your blender.

Garam masala recipe 2

Keep this powder in an airtight container. It will last you for 2-3 months if you don’t use it before that. You can store it in the fridge if you wish to use it longer. Though, fresh masala powders do lose their freshness and aroma if kept around for so long.

Make a lesser quantity if you do not use it regularly. Use about 1/2 tsp. to 1 tsp. for a spicy hit to your curries.

Let me know if you try my recipe and like it.

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16 thoughts on “Garam Masala Recipe

  1. Awesome! Garam masala always comes in handy when you want to elevate the dish to the next level. Thanks for the recipe. I will try this tomorrow instead of the store-bought ones 🙂

  2. Interesting – I’ve seen my mother-in-law use a similar recipe.
    Must confess – didn’t realise that a lot of people made garam masala at home

    1. Oh wow, I didn’t know that they made garam masala in the South as well. I am sure, your mil’s recipe must be yummy.

      Making your own garam masala really enhances the flavour of your food. It doesn’t take too much time if you have all the ingredients with you.

  3. I add jaifal and khus khus to my garam masala and don’t add dhania. As you said, every home has their own recipes. And that is why food tastes so different in each home. No two house ever have the same pickle, do they? 🙂

    1. Khus khus is interesting. Shall try it. What quantity? I have also added jaiphal no? I mentioned nutmeg. Without coriander, it must be even more potent. Sounds yum, Dags.

  4. Kshitij makes garam masala for his non-veg dishes the same way. He makes it fresh every time when he cooks by using smaller quantities of these ingredients. The aroma of home made garam masala is so amazing as compared to the branded ones!

    1. KG is quite amazing to be making garam masala fresh every single time. You must be relishing the taste of the dishes. 😀

  5. I always but a 100gm pack and it lasts for a couple of months for me. So never thought of making it at home until now.

    I’ll try this over the weekend. But where do I get black cardamoms from?

    1. Oh then you should make this at home. If you have a Marwari kirana store in your neighborhood or good old BigBasket. I get it at Star Market too.

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