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Spice Mixes of the World #04 How to Make Your Own Garam Masala Mix
August 14, 2013

How to Make Your Own Garam Masala Mix and Add Authentic Flavours to Your Indian Cooking


14th August 2013 -- Issue #04

Table of Contents

1. Recipe of the Week - How to Make Your Own Garam Masala Mix Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book

Making your own garam masala mix is the key to taking your curries and Indian dishes to the next level! There are numerous versions, and this one is a basic version but will still add superb, authentic flavours and aromas.

There are directions on making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

3 tbsp coriander seeds (cilantro)
2 tbsp green cardamom pods
2 tbsp chili flakes
2 tbsp black peppercorns
1½ tbsp cumin seeds
2 tsp fennel seeds
2 tsp cloves
1 x 3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick
  • Remove the seeds from the cardamom pods
  • Grind these along with the coriander, chili, fennel, cloves, peppercorns and cumin
  • Sieve into a bowl and mix thoroughly

    Store in an airtight container out of direct sunlight and use within 6 months.

    You can see all my masala recipes here.

    Note: You could dry toast the peppercorns, coriander, cloves, cumin and fennel seeds prior to grinding.

    See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 7-8 tbsp)

    2 tbsp ground coriander (cilantro)
    1 tbsp chili powder
    1 tbsp black pepper
    1 tbsp ground cinnamon
    1 tbsp ground cumin
    1 tsp ground fennel
    2 tsp ground cloves
    2 tsp ground cardamom
    1 x 3 inch piece of cinnamon

    tbsp = tablespoon
    tsp = teaspoon


    Simply mix everything together and store in an airtight jar. Use within 3 months.

    You can see all my masala recipes here.

    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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