How to Make Garam Masala For Authentic
Indian Flavours, Colours and Aromas

Knowing how to make garam masala is the key to fabulous tasting Indian cooking! And if you've never made one before, this fairly mild blend is an excellent one to try and only takes minutes to make. (See the bottom of the page for links to more of my recipes)

Note: As with all my blends, I use a few whole spices as these give the best flavours. However, if you don't have them all, just swap with pre-ground powders and reduce the quantities by about half. So instead of 2 tablespoons whole black peppercorns you use 1 tablespoon ground black pepper. Do this for all those you don't have whole.

Recipe For Garam Masala

Ingredients: (makes about 5-6 tablespoons)

4 tbsp coriander seeds (cilantro)
3 tbsp cumin seeds
2 tbsp green cardamom pods
2 tbsp black peppercorns
2 tsp ajwain seeds
1 tsp cloves
2 x 3 inch pieces of cinnamon
6-8 blades of mace
15 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Crack the cardamom pods and remove the seeds. Discard the husks
  • Break up the cinnamon stick, mace blades and crumble the bay leaves
  • Finely grind the cardamom, cinnamon, mace and bay along with the ajwain, cloves, peppercorns, cumin and coriander
  • Finally, sieve into a bowl and combine thoroughly

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

Note: To get the best out of your mix, dry toasting the whole spices before cooling and grinding only takes a few extra minutes and is well worth doing.

Click here for step-by-step tips on this simple process. (Link opens in new window)

Now You Know How to Make Garam Masala, Try These Mixes

A Traditional, Basic
Masala Powder That
Only Takes Minutes
to Make!

A Potent Garam
Blend With Smoky 
Black Cardamom

Cajun Collection - A
Range of Recipes For Authentic
Cajun Cooking


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