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Garam Masala
5 from 12 votes

Garam Masala

Garam Masala is a fragrant Indian spice blend made by toasting and grinding whole spices like coriander, cumin, black peppercorns, cloves, and cinnamon. The freshly ground powder combines warm, earthy, and aromatic flavors, with an optional touch of heat from crushed red pepper flakes. This blend is commonly used to season Indian curries and other dishes, adding complexity and depth.

Servings: 7 Tbsp (approx.)
Course: Condiments
Cuisine: Indian

Ingredients

  • 2 1/2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
  • 1 Tbsp black peppercorn
  • 2 tsp fennel seeds
  • 1 1/2 tsp clove whole
  • 1 tsp cardamom seeds green
  • 2 (2-inch each) cinnamon stick roughly broken with a meat mallet
  • 4 bay leaves roughly broken
  • 1/2 piece of a whole nutmeg roughly broken with a meat mallet
  • 1 tsp crushed red pepper flakes or 1 dried red chili pepper stem removed, roughly broken (optional for spicy heat

Instructions

    Cup of Yum
  1. Heat a 12-inch skillet over medium heat.
  2. Add spices to skillet and saute 1 - 2 minutes until toasted and fragrant.
  3. Transfer to a bowl and let cool.
  4. Pour spices into a spice grinder. Work in two batches adding half at a time if your grinder is small.
  5. Pulse until finely ground. Stop and stir mixture or shake grinder occasionally to ensure even grinding.
  6. Store in an airtight container. Preferably use within 6 months.

Notes

  • To remove seeds from pods, gently crush with the flat side of a knife to release the seeds easily.
  • Add star anise to the spice blend if available for a subtle licorice note.
  • Store garam masala in an airtight container and use within 6 months for best flavor.