Homemade Garam Masala - Capture the
Authentic Taste of India and Asia

Just like most blends, it's easy to create your own homemade garam masala. Not only will it add authentic Indian flavours and aromas to your cooking, it can be made from start to finish in minutes. Below is a versatile mix that will complement various dishes. (See the bottom of the page for other recipes)

What You'll Need: (makes 7-8 tablespoons)

10-15 green cardamom pods
4 tbsp coriander seeds 
2½ tbsp cumin seeds
1 tbsp peppercorns
1 tbsp fennel seeds
2 tsp whole cloves
2 tsp ajwain seeds
1 tsp grated nutmeg
10 bay leaves (dried)

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Remove the seeds from the cardamom pods and crumble the bay

  • Grind the cardamom and bay along with the ajwain, cloves, coriander, cumin, peppercorns and fennel seeds
  • Sieve into a bowl
  • Mix in the ground nutmeg and combine everything

Store your garam masala spice in an airtight jar and out of direct sunlight. Use within 3 months.

Note: As you've gone to the effort of making your own, then spending a few extra minutes dry toasting the whole ingredients will add even more flavour to your finished blend. See the grinding page for further tips and info. (Link opens in new window)



Note: If you have them available, use whole spices where possible, but if it is more convenient you can substitute with pre-ground powders. Just reduce the amounts you use by half. For example instead of 4 tablespoons of whole coriander you would use 2 tablespoons pre-ground coriander. Reduce any others you don't have whole by half as well.


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After Making Your Homemade Garam Masala You May Enjoy...

A Masala With The
Smoky Taste of
Black Cardamom

A Traditional
Garam Blend
For Authentic
Indian Flavours

A Collection of
Cajun Mixes For
Fab Cajun Cooking


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