A Collection of Delicious Garam Masala
Recipes For Fab Indian and Asian Cooking

This collection of homemade garam masala recipes will add fabulous flavours and mouthwatering aromas to all your Indian and Asian food. Some of the blends below are very quick and easy-to-make, whilst others are fairly complex and ideal for the adventurous cooks out there.

Click the Image Links for your favourites.

A Basic Garam 
That Only Takes 
Minutes to Make

Tandoori Mix - The 
One to Choose For
Your Tandoori Food

Chaat Masala - The 
Classic Sweet and
Sour Indian Blend

One With the Unique Flavours of Black Cardamom

An All-Purpose
Version For All
Kinds of Dishes

A Stronger Garam
Powder For Your
Meaty Curries

Chaat - A Unique
Mix of Flavour
Packed Spices

A Milder Spice For
Your Lighter Curries
and Other Dishes

A Potent Version
For Your Heavier,
Meatier Recipes

A Complex
Version For 
True
Indian 
Flavours 

Masala Chat - A
Versatile Sweet
and 
Sour Blend

Bafat Masala - The
Classic
 Mix Used in
Mangalorean Food

Goda Masala - The
Classic 
Blend Used
in 
Western India 

A Garam Powder
With Added Ajwain
and Fenugreek 

Sambar Powder
Perfect For All Your
Sambar Dishes

Tandoori Masala
With Fabulous
Unique Flavours!

A Ground Version 
Takes 2 Minutes
to Make!

Chat Masala -
Flavourful and
Easy-to-Make

A Milder Recipe
For Your Lighter
Indian Dishes

Garam Masala -
Includes a
Demo Video

A Stronger Variation
For Your Meaty
Asian Cooking

A Basic Powder
That Can be 
Made
in Just Minutes

Potent With the 
Unique Taste of 
Ajwain Seeds

Very Versatile and 
Super Easy-to-Make

Chat Spice - Capture
the True Essence of
Asian Cuisine

Biryani Masala -
Perfect For All Your
Biryani Dishes

Punjabi Masala  -
Enjoy the Sublime
Taste of the Punjab!

A Versatile and Super
Easy-to-Make Garam
Masala

A Potent Version For
Your Meaty Indian
Recipes

A Smoky Garam
With Added 
Black 
Cardamom Pods







Ingredient Note: A few of the above blends use whole spices which are ground before combining. Whilst this gives the best flavours, if you don't have them whole just use ground powders and reduce the amount the recipe requires by half.

For example, if it says 2 tablespoons of coriander seeds, you would use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.


Here's a video of how I made a version of the above recipes. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it, you can click the subscribe button in the bottom right corner in the video, or the link below the video...


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Why You Should Make Your Own

Garam MasalaGaram Masala

Of course it's easy and convenient to pop to the store and pick up a jar of commercial powder; but here's why I recommend you make your own...

  • More flavour than store-bought blends that will be transferred to your Indian cooking
  • You decide what is added. Not keen on a certain ingredient? Leave it out completely or just use another 
  • Commercial blends may contain filler ingredients to bulk them up: cheap chili powder and husks for example
  • Whilst there will be a use by/sell by date, it's unlikely there is a "when it was made" date. It may have been sitting on the store shelf for months, and maybe even years, slowly losing flavour!
  • No artificial colours, additives or preservatives. And If you're able to source organic ingredients your garam masala recipes will be free of pesticides and GMO's!


Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
You Can Now Buy My Book.

Click the Cover For Further Info. (Link opens in new tab)



After Making Your Homemade Garam Masala You May Like to Try...

Curry Powders - For the
Fans of Authentic Asian
and 
Indian Food

Homemade Spice Mixes -
For 
Fab Everyday
Home Cooking

Dry Rub Recipes - For
Tastier Grilling, Frying
and Oven Cooking


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