Namaste, food lovers!
Today, I'm sharing one of the most essential spice blends in Indian cooking – the beloved Garam Masala.
This magical mix of warm spices adds depth, aroma, and that unmistakable Indian essence to everything from curries and dals to rice and even marinades. Store-bought versions work in a pinch, but nothing beats the fragrance and flavor of freshly roasted and ground spices made at home. So let's make our own!
What is Garam Masala?
“Garam” means hot and “Masala” means spice blend. But don’t worry – it's not necessarily spicy.
It’s warming – both in flavor and effect on the body, according to Ayurveda. Each Indian household has its own variation, but the one I’m sharing is a versatile, balanced version perfect for everyday Indian dishes.
Ingredients
Here's what you'll need:
Spice | Quantity |
---|---|
Cumin seeds (jeera) | 2 tbsp |
Coriander seeds | 2 tbsp |
Black peppercorns | 1 tbsp |
Green cardamom pods | 8–10 pods |
Cloves (laung) | 8–10 |
Cinnamon stick | 2 small pieces |
Black cardamom | 1 pod (optional, for a smoky touch) |
Bay leaf | 1 |
Fennel seeds (saunf) | 1 tsp |
Nutmeg (jaiphal) | ¼ tsp, grated |
Mace (javitri) | 1 strand (optional) |
Instructions
-
Dry roast the spices
In a pan on low heat, dry roast all the whole spices (except nutmeg) separately until aromatic – about 30–60 seconds each. Don’t burn them – we want fragrance, not bitterness. -
Cool them down
Spread the roasted spices on a plate and allow them to cool completely. -
Grind to perfection
Transfer everything to a spice grinder or high-power blender. Add grated nutmeg. Blend to a fine powder. -
Store smartly
Store in an airtight jar, away from direct sunlight. It’ll stay fresh for up to 2–3 months, though you’ll likely use it up much sooner!
Some Tips & Tricks
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Toast spices lightly – The moment you smell them is when they’re ready.
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Use a clean grinder – Any moisture can spoil your batch.
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Adjust to taste – Feel free to skip or swap ingredients depending on availability.
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Batch grind – Double the recipe and share some love with friends or family!
How to Use Garam Masala
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Sprinkle a pinch at the end of cooking your curry like masala chicken or dal for a burst of aroma.
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Add to marinades for meats or paneer.
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Stir into soups, lentils, or even roasted vegetables.
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A small spoonful in your Biryani is pure magic.
Want to see how I use mine?
Check out my latest recipe for the best Chole Bhature where this garam masala takes center stage!
If you love playing with spices, this recipe will truly elevate your home cooking. Let me know in the comments how it turned out for you or what your family’s garam masala mix looks like!
Stay spicy,
Snappy Dishes 💛