Garam masala recipe – Learn how to make garam masala powder at home with step by step photos. Garam masala is a mixture of ground spices used in preparation of Indian foods. The choice of a good garam masala powder is a matter of personal taste and liking. Some like it hot, strong and pungent. While some like it mild like this Simple masala which is best for every day cooking and is suitable to all including kids without leaving us dehydrated.
Ready made, packed garam masala powders are preferred by most working women. But these are fairly simple to make at home. Further it may take only 10 minutes apart from the sun drying or roasting.
We do not know what actually goes into the ready made packets. There are days when I am very busy with my young kids. I barely have any personal time, even then I prefer to make all my spice powders at home.
I just pick up the best quality spices. Most times I use the organic spices to make garam masala, then roughly scan them for debris.Later measure and make a powder.
This punjabi garam masala powder goes great to make everyday veg and non-veg curries from both south Indian cuisine and North Indian cuisine.
This garam masala powder recipe yields quite flavorful powder and an addition of even a small quantity brings in good flavors to any dish.
Do read the complete post on how to clean spices and make garam masala powder.
Hera are some popular Indian Recipes using garam masala,
Chana masala
Aloo gobi
Butter chicken
Chicken curry
Tips to make garam masala
Cleaning the spices thoroughly and sun drying or roasting is very important for hygienic reasons even if you are using organic spices. In fact organic spices are more prone to infestations which are not chemically treated to meet the organic food standards.
Choosing the right spices to suit your body and taste is very important. We do not eat very hot and spicy foods as in the long run they are bad for the digestion. So this garam masala is a well balanced one that is flavorful. It is not too pungent & not acidic.
There are 2 sets of spices used in the recipe. The first one forms the base of the spice powder and is just good to use even without the second set.
The second set is one that has optional ingredients and I have mentioned in the recipe card why they are used. I use both the sets in full. But you can choose any or all depending on the availability or preference or body type.
Know your spices
The picture below helps you to identify the spices that I have used for this garam masala powder recipe.
Green Cardamoms are one of the most aromatic ingredient used in this spic powder. I usually use the green organic cardamoms. I feel the lighter ones are less aromatic. I use the whole pods. You can also remove the seeds from the pods and use them.
Cinnamon: The most important spice cinnamon comes in 2 varieties. Real or Ceylon cinnamon has to be used and not cassia which is bad for our health. Please use google search for more info.
Fennel seeds also known as saunf is a optional ingredient. Apart from being aromatic it also balances the heat and pungent flavors from the other spices.
Star Anise also known as biryani flower is a spice that totally elevates the flavor of your garam masala. It adds sweet tones without making your food sweet. It also avoids indigestion and is great to use especially in heavy dishes.
Mace is known as javithri. Using 3 strands of mace in this recipe makes the spice powder a bit more stronger in aroma. As i said it is again a matter of choice. Mace is a flower with several strands or petals. You will need to use only 3 petals.
Black cardamoms is one spice which is not used by many people. It is very pungent, strong and has a unique aroma. You may avoid it if you do not like the flavors.
For more spice powders, you can check
Biryani masala
Sambar masala powder
Korma masala
Chai masala
Rasam powder
Pav bhaji masala
Garam masala recipe
Garam masala recipe | How to make garam masala
Ingredients (1 cup = 240ml )
Basic spices
- ½ cup coriander seeds or daniya
- ¼ cup cumin seeds or jeera
- 2 tablespoons green cardamoms or elaichi
- 2 tablespoons cloves or laung
- 1 tablespoon pepper corns or kali mirch
- 6 to 8 pieces cinnamon or dalchini , approx. 2 inch (prefer ceylon cinnamon)
spices for aroma (optional, but recommended)
- 1 tablespoon fennel seeds or saunf (avoids acidity)
- 1 small nutmeg or jai phal (avoids indigestion)
- 1 star anise or chakri phool (avoids indigestion)
- 3 strands mace or javitri (for flavor)
- 2 to 4 black cardamoms or badi elaichi (for flavor, refer notes)
- 4 medium dried bay leaves or tej patta
How to make the recipe
Preparation for garam masala
- Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt and larvae.
- Break open the nutmeg and check for worms.
- Pick and discard stones and debris from all the spices.
Roasting spices
- Sun dry the spices in hot sun for a day. Or Heat a pan on a low flame. Add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
- Fry them without burning until they begin to smell good. Transfer to a plate.
- Then add coriander seeds and toss until they smell good. Transfer this as well.
- When they smell good transfer these as well.
- You can also roast all of these one after the other.
- Then add fennel seeds, toss for 30 seconds then add cumin.
- Transfer to a wide plate and cool thoroughly.
How to make garam masala
- Add all of these spices to a mixer or spice blender jar. Powder finely.
- Sieve and powder the coarse spices again. Then repeat the sieve.
- Store this garam masala powder in an air tight, sun dried glass jar.
- You can use up the coarse bits of spices to your tea powder.
NUTRITION (estimation only)
Notes
- Color: The color of the garam masala may differ depending on the kind and quality of spices.
- Black cardamoms give a very pungent flavor and taste. If you are not used to the strong flavor it can be reduced to 2.
- The nutrition values are for the entire recipe
- How to use: If you plan to use the garam masala in your everyday cooking, then use this in combination with coriander powder. Too much garam masala in your everyday foods may dehydrate your body.
- If you have stomach disorders like acidity, then skip cloves, bay leaf, pepper and mace. Double the quantities of fennel seeds and cardamoms. But this does alter the flavor of garam masala. I use this version as well.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to clean the spices for garam masala powder recipe
1. Stones and debris have to be picked from all the spices first.
2. We generally crush few coriander seeds to check if there are worms inside. Yes many a times we can find them even if picked up from the cold storage.
3. Break open the nutmeg and check for worms. Sometimes, nutmeg turns hallow inside after being eaten up by the worms
4. For hygiene purpose cinnamon has to be cleaned. It could have a kind of larvae, fungi or infestations in the inner parts. While growing they form into curls (swirls) with several layers and we cannot see the inner part.
We generally break open the swirls or the curved parts and wipe off the inner part with a dry or damp cloth.
5. Bay leaf too could have deposits of mud or larvae behind the leaves. wipe off with dry or damp cloth.
How to make garam masala
1.Clean up all the spices as mentioned above.
2.Spread the spices on a clean thick cloth or multilayered cloth and sundry for a day, preferably in the hot sun. For those who do not like or do not have the option to sundry, you can roast them lightly. If roasting, roast one after the other all the spices. Do not roast together, spices like cumin could get burnt.
3.Cool them thoroughly. To know what I did check the tip below.
4.Add all your spices to a jar and make a fine powder. Sieve and then powder the coarse particles again. Repeat the sieve and then set your coarse particles aside to mix in your tea powder if you like else discard.
5.Store it on an airtight glass jar.
How to blend spices quickly
Tip: May be this is not the right way to blend a spice mix but I love this method to speed up the process. If I have time, i roast the spices on a pan or if iam in a hurry, I just go ahead without roasting. Cool them.
Whether roasted or not, just keep them in the freezer for few hours to chill them. Transfer them to the blender jar and powder it. You will be surprised at how fast the powder gets done.
The color of the garam masala powder could slightly vary depending on the kind and quality of spices used. This is the sieved powder made from 2 batches.
How to use garam masala in your food
AS i mentioned, even a pinch of this makes any food flavorful, But if you are using to make any spicy curries, biryanis, veg curries, paneer recipes or meat curries, then half to 3/4 tsp of this with an equal amount of coriander powder goes right for a 3 to 4 serving dish.
If you do not have the habit of keeping coriander powder separate, then you may make it together just by increasing the quantity of coriander seeds in this recipe by another 1/4 to 1/2 cup.
CK says
I have recently started following your recipes. You really take so much of pain to share even the minute details
(which is of great help). I have really started liking your website very much.
Best regards
swasthi says
Hi Ck,
Thank You! Glad you like the website. Hope you enjoy the recipes!
🙂
Irina says
Hello Swathi, I cook many dishes and sweets following your recipe’s, thank you very much for a such detailed step by step guide. If it’s not a trouble to you or when ever you have time to reply me to my mail , please send me the exact portions needed to be done garam masala in GRAMS as I am facing problem with the measurements, we don’t have black cardamoms only, all other ingredients are available, tq
swasthi says
Hi Irina,
Thank you! I do not have the recipe in grams. Go ahead and make it using cups and spoons. It always turns out perfect for me.
Lata says
I appreciate the way you have explained every ingredients improtance . I felt ur recipe is very nice too. I will try out shortly.Thank you
swasthi says
Hi Lata,
You are welcome. Thank you! Yes do try it!
Rabindra kumar dash says
Thank you for providing very useful guidance for garam masala.
Vidya says
Your recipes are wonderful and simple to make. Your knowledge and use of spices are amazing. I was looking for a recipe for masoor dal and found your site with all these amazing recipes. I will be trying them all at some point. Thank you.
swasthi says
Welcome Vidya,
Thank you so much for being here! Hope you enjoy making the recipes.
🙂
Natori says
Hello Swasthi, just one question. Do you put in the whole caramom pods, or just the grains?
Thank you
swasthi says
Welcome Natori,
I use the whole cardamom pods.
Bernard Alvares says
Good morning,
In regard to your recommended method of roasting the spices in a pan collectively and/or individually, I have found that heating the spices in a toaster oven on low 100 F, for a few minutes obviates the need for stirring and results in an even roasting. The effervescence of the roasted spices is more pronounced and in most cases results in an aromatic final product.
Keep up the good work with your wonderful recipes.
swasthi says
Good Morning Bernard Alvares,
Thank you so much for sharing the details.I will surely try it.
🙂
Taslima says
Hi swasthi. I dont understand what does it means 3 strands of mace. I just want to know the measurement. Can u tell me how many tea spoon or how many mace fĺower.
swasthi says
Hi Taslima,
Mace is a flower. Each strand is a petal in the flower. Just pull out 3 petals from one flower and add. Using lot of mace will ruin the garam masala. Hope this helps.
May says
Hi Swasthi, I’m planning to try out your recipe, can I use powder forms of these spices? Thank you very much!
swasthi says
Hey May,
I am sorry forgot to reply you. I haven’t tried this with powder.
Sharmila says
Swasthi, I recently discovered your site and everything I have tried from your site has been fantastic. Even the really simple dals have such great flavor and balance. Thank you so much for sharing your culinary expertise with everyone.
Best,
Sharmila
swasthi says
Hi Sharmila
Thanks a lot for the comment. Very glad to know the recipes came out good.
Tapas RoyChowdhury says
Hi Swasthi,
I need to know that can I use Caraway Seeds instead of normsl Cumin seeds as Caraway seeds are more flavorful than normal Cumin seeds.
swasthi says
Hi Tapas Roy
I usually add caraway seeds to make biryani masala. You can use them even in garam masala. But caraway are slightly bitter so you may need to 2 tbsp only. Hope this helps
Tapas RoyChowdhury says
Thank you Swasthi for your opinion.
Another thing it that do you have any PDF file of your recipe so that I can follow in off line. Every time it is not possible to remember the recipe as I am not a chef. For this reason I asked for PDF.
swasthi says
welcome Tapas
I do not have a pdf. Yes I understand but we do not have that option currently
bhars says
hi swathi
if using cinnamon powder. it needs to be roasted?
swasthi says
You can skip heating it. After you turn off the stove, just add it to the hot spices. We usually roast the spices for shelf life and to bring out the aroma.
bharathi says
hi swathi
I have keya Sri Lankan cinnamon powder. can I use that instead of cinnamon sticks. and how much?
thanks
bharathi
swasthi says
Hi Bharathi
I am not sure how much you can use. Try using lower quantity – about half tsp powder. After your first use if you feel it is less then you can add another 1/4 tsp. The flavor of cinnamon in this garam masala must be mild and not strong. Hope this helps
gloria hammond says
Could you make a YouTube video. It’d be really helpful for us all.
Soren says
The recipe days 6-8 cinnamon sticks but the picture shows just 1 divided in to several pieces. What is the correct amount? Thank you
swasthi says
Hi Soren,
Yes it is 6 to 8 pieces, each of 2 inches length. I will update the recipe in detail. Thank you very much.
Soren says
Thanks. Saturday, I made the garam masala and used it for a chicken curry. It is by far the best garam masala I have ever tasted – packed with layers and layers of great flavours 🙂
swasthi says
You are welcome.
Glad to know it turned out good. Thanks for rating the recipe
Tarra says
Can I use this Garam Masala Mix in your Butter Chicken Recipe (Murgh Makhani)? If so, how would I go about using it?
swasthi says
Hi Tarra
Yes this is the garam masala I use for butter chicken recipe. You can just follow the same recipe
Shivranjani says
Fantastic ! It came out very well .. Thank you so much Swasthi for sharing the recipes in simple and step by step manner. The Aroma and Flavor is amazing .. Looking forward to try out your other recipes !
Shivranjani says
Hi .. I recently got to know nutmeg and mace can cause harm than good if consumed in large amounts. I prepared this with 120 ml cup and took all mentioned ingredients in half amounts mentioned except for Nutmeg which I took in the mentioned quantity. Now I m wondering if I should discard the preparation and prepare it fresh. Ur suggestion plz ..
swasthi says
Hi Shivaranjani,
Yes as you mentioned nutmeg and mace are harmful if taken in large quantities. Even cloves, cinnamon, dhagad phool (stone flower), nagakesar, bay leaf if consumed in excess especially in the powdered forms are dangerous. That’s the reason it is good to follow a agreeable & correct proportion for garam masala powder. You dont need to discard the powder, just make another batch of it with out nutmeg and mix it with the already existing garam masala. It will balance.
Sam says
Hi can i use nutmeg powder.if yes how much?
swasthi says
Hi Sam,
Nutmeg powder may not be very flavorful but if you do not have a choice then try adding 1 tsp. But i am not sure if its going to work well
kwick says
Thank you Swasthi for sharing the tips about washing and drying spices. I learnt a lot from your posts especially about the Ceylon cinnamon.
What do you recommend for routine spice blending? I’m using a glass blender now. It does a poor job, leaving chunks and it has to be replaced every 2 – 3 years. Am thinking about buying an Indian type mixie or processor (the one with 2-3 sizes of cups) to blend my wet and dry spices. How durable are these?
swasthi says
Welcome Kwick
I always have 2 Indian mixies in working condition and one mini blender with a glass jar. Unfortunately all of these end up with some or the other issues after an year, and i keep replacing the mixie as i cannot find the spare parts here in singapore, So every year as a stand by i buy one during my visit to India. Either the lids get cracked or the blades turn very blunt. I use all these very often almost daily several times for dry and wet grinding. Apart from spices I also powder nuts to make ladoos regularly. So far I have found ultra and usha brand mixies to be the best. I also use one mini blender from morries which comes with glass jars. it can only blend upto half a cup of spices but does a good job. Hope this helps
Kwick says
I’m in Singapore too. Realised you were based here too from another of your posts. I’ve been wandering into Mustafa Centre a lot lately, all the spices, lol. Thanks so much for the real world experience with these grinders; your recommendations will be very useful!
swasthi says
So glad to know you too live in Singapore. Yes Mustafa is one stop center for all spices. I too buy from there.
Thanks. Have a wonderful weekend!
🙂
Mercy Fonseka says
It was very informative and useful. Came to know for the first time to check coriander seeds.
Fareeda says
Hi swasthi , Thanks for making easy cooking recipes n sharing your valuable time for all of us. Just now came to know about your recipes n going to try Allam chutney for pessarattu n garam masala too . Great job n may god bless you with good health stay connected so we can learn with you and enjoy the food
swasthi says
Welcome Fareeda
Glad to know you..
Yes do try and keep writing.
🙂
Thanks a ton for all the good wishes. They mean a lot to me.
Have a wonderful weekend!!!
Avinash Kulhade says
I am very thankful to you.
I made some recipe from you’re taken it..
It is very tasty & Delicious..
Thanks ..
Avinash
swasthi says
Welcome
Thanks for trying and the comment as well
shreenivaas says
Hi Swasti
Iam yet to prepare the garam masala as per your quantity given above, but then
how much Garam Masala to be to used for any preperation, if this is added to
your above tip it would be very useful.. I have to prepare and use.
Regards
Shreenivaas
swasthi says
Hi Shreenivas,
This garam masala is quite strong. 1/4 to 1/2 tsp of this masala with 1/2 to 3/4 tsp of coriander powder will be good enough for 2 serving curry preparations. But then the exact amount to use depends on the recipes you follow. Example for gravy versions you may need to add a bit more and for dry curries, lesser is good. Using too much of it can make the food pungent and bitter. Most of the recipes posted on this blog are made using this masala and I have mentioned how much to use on each of these posts. You can also check this simple garam masala for regular use. Hope this helps