How to Make Masala Powder - Capture the True
Taste of Authentic Indian and Asian Cooking

Knowing how to make masala is the key to fabulous, authentic flavours and mouthwatering aromas and will take your Indian food to a whole new level! And this easy-to-make recipe is just the ticket. (See the bottom of the page for other recipes)

Note: For the best flavours, I advise using a few whole spices when and where you can when making your blends. If you don't have them whole just use pre-ground spices and reduce the quantities by half. So, if it says 2 tablespoons of whole cumin you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.

Recipe For Homemade Masala Powder

What You'll Need: (makes about 5-6 tablespoons)

3 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp brown or black mustard seeds
1 tbsp fenugreek seeds
4 tsp black peppercorns
4 tsp green cardamom pods
2 tsp chili powder
2 tsp fennel seeds
2 tsp ajwain seeds
1 x 3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick
  • Grind the cinnamon along with the cardamom, cumin, coriander, fenugreek, fennel, ajwain, mustard seeds and peppercorns
  • Sieve into a bowl 
  • Finally, add the chili and combine thoroughly

Storing and Toasting Info...

picture of homemade garam masalaA Garam Mix

Store in a cool place in an airtight jar out of direct sunlight. Use within 3 months.

Note: For even more flavours, colours and aromas you can dry toast the cardamom, cloves, ajwain, coriander, cumin, peppercorns and fennel for a few minutes before grinding.

Read more about this simple, highly recommended cooking technique. (Link opens in new window)

Now You Know How to Make Masala You May Like to Try...

Goda Masala -  
Add True Western
Indian Flavours to
Your Home Cooking

Chat Masala Mix
With the Unique,
Smoky Essence of
Black Cardamom

Chili Powders - A 
Collection of Hot
Mild and Fiery

Return to Garam Masala

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