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 (35 grams) (daniya)
- ¼ cup cumin seeds (30 grams) (jeera)
- 2 tablespoons green cardamoms (17 grams) (elaichi)
- 2 tablespoons cloves (12 grams) (laung)
- 1 tablespoon pepper corns (9 to 10 grams) kali mirch
- 6 to 8 pieces cinnamon approx. 2 inch (4 grams) (dalchini)(prefer ceylon cinnamon)
spices for aroma (optional, but recommended)
- 1 tablespoon fennel seeds (8 grams) (saunf) (avoids acidity)
- ½ small nutmeg (2 grams) ( jai phal) (avoids indigestion)
- 1 star anise (chakri phool) (avoids indigestion)
- 2 to 4 black cardamoms (1 to 2 grams) badi elaichi (for flavor, refer notes)
- 3 strands mace (javitri) (for flavor)
- 4 medium dried bay leaves (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 & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
- Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
- Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
- Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
- Transfer to a wide plate and cool thoroughly.
How to make garam masala
- Add all of these spices to a 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 masala tea.
NUTRITION (estimation only)
Notes
- For best results, weight the spices on a scale.
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
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.
Dipti says
Hi Swasthi,
Being careful about cinnamon ,could you plz tell me from where will I get ceylone cinnamon in india online store?
swasthi says
Hi Dipti,
I have been using the Srilankan ceylon cinnamon. It is available on Amazon, India
Dhanya Akshay says
This is the first and only recipe i have tried for making garam masala at home. Have been following this for more than two years now. Never felt the need to try out another one because this is just perfect, be it for South Indian curries or north Indian dishes. Thank you!
swasthi says
Hi Dhanya
Happy to know! Yes the same here I have been using it for many years now. Thank you so much!
Zachariah Thomas says
Very helpful , I usually weigh the ingredients, but now by vol it is easier.
Regards,
Zachariah
swasthi says
I will be updating in grams. Thank you!
Prakash says
Hi
Your recipe is very nice. Your expressig technique are best. But, I have a question?why garam masala stored in an airtight glass jar?
Which type container is best for storing mango pickles?Please also say reason behind storing in that container which you recommend.
I hope I will get full satisfactory reply from you soon.
Puvaneswari Tharumalingam says
Thank you for recipes. I have done the Garam masala . Very nice
swasthi says
You are welcome
Docepovoa says
Correct but now I ask … and sorry for my ignorance!
Some recipes out there, say before, others after, this type of ground garam masala is at the beginning of confection or after?
In other words, some recipes fry whole seeds before, others use them already ground afterwards!
it’s the same thing?
swasthi says
Hi,
We usually clean and fry the whole seeds on a low heat for good shelf life. Also this helps to get rid of any bugs. Garam masala made with whole spices is much flavorful. Using ground spices to make garam masala isn’t a good idea as they lack the flavor. Secondly instead of buying the ground spices one can buy the ground garam masala.
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.
🙂
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 membrane or aril covering nutmeg. It looks like a flower. Each strand is a petal in the membrane or flower. Just pull out 3 petals/strands from one 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
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!
🙂