Garam Masala Recipe (+ Best Substitutes)

Name: Garam Masala Recipe (+ Best Substitutes)
Prep time: 5 min
Cook time: 5 min
Total time: 40 min
Yield: 8 tablespoons
Ingredients: 2 cinnamon sticks; 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 2 teaspoon fennel seeds; 2 whole pods star anise; 2 teaspoons black peppercorns; 1 black cardamom pod; 4 green cardamom pods; 4 cloves; 1 bay leaf; 10 mace blades (1 scant tablespoon); 2 teaspoons poppy seeds (optional); 1 tablespoon dried rose petals (optional)

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
40 mins
Servings
8 tablespoons
Course
Condiments
Cuisine
Indian

Garam Masala Recipe (+ Best Substitutes)

Eden Mayo

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This garam masala spice blend is flavourful and complex. But don't worry if you are missing a few of the spices. Just try to include as many as possible or try one of the garam masala substitutes instead.

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Ingredients

Servings

2 cinnamon sticks
2 tablespoons coriander seeds
2 teaspoons cumin seeds
2 teaspoon fennel seeds
2 whole pods star anise
2 teaspoons black peppercorns
1 black cardamom pod, whole pod
4 green cardamom pods, seeds only
4 cloves
1 bay leaf
10 mace blades (1 scant tablespoon)
2 teaspoons poppy seeds (optional)
1 tablespoon dried rose petals (optional)

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Instructions

Oven method:

Heat a conventional oven to 160 °F. Spread everything apart from the poppy seeds and rose petals on a baking sheet. Place the baking tray in the oven for 2 ½ hours.
Add the poppy seeds and rose petals to the tray, place it back in the oven and turn the oven off. Allow the mixture to cool in the switched-off oven for 30 minutes.
Transfer the cooled spice mix to a spice grinder (or coffee grinder) and blitz it into a fine powder.

Stovetop method:

Put everything apart from the poppy seeds and rose petals into a cold, dry frying pan or skillet and place over medium-high heat. Toast the spices for 3 minutes, shaking the pan occasionally.
Remove the pan from the heat and add the poppy seeds and rose petals. Let the mixture cool in the pan.
Transfer the cooled spice mix to a spice grinder (or coffee grinder) and blitz it into a fine powder.

Equipments used:

Notes

I adapted this homemade garam masala recipe from the one in Dishoom: The first ever cookbook from the much-loved Indian restaurant by Kavi Thakrar, Naved Nasir, and Shamil Thakrar. If you enjoy Indian food, I cannot recommend this book enough.
Lower the temperature if you have a fan oven. I suggest 120 °F (50 °C) but check on the spices every 30 minutes to ensure they are getting sufficient heat without burning.
While the spice mix won't go off anytime soon, spices start to lose their intensity as soon as you grind them. So, for the best flavour, aim to use homemade spice blends within 30 days.
If you don't have a spice grinder, try this complex garam masala substitute (from ground spices) instead. Or, if you only have basic staple spices, try the simple garam masala spice mix (with main garam masala ingredients only).