Make Your Own Masala Recipe and Recreate
the Authentic Flavours of Indian Food

A homemade masala recipe is the secret to recreating the authentic flavours and aromas of Indian cooking. This potent mix of spices is easy-to make and will add that WOW factor to your curries and other Asian dishes! (See the bottom of the page for other recipes)

What You'll Need: (makes about 9-10 tablespoons)

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp long pepper (or black peppercorns)
1 tbsp fennel seeds
2 tsp chili powder
1 tsp ginger powder
3 inch stick of cassia-cinnamon
7-8 dried bay leaves
8-10 black cardamom pods
2 tsp cloves
1 tsp grated nutmeg

tbsp = tablespoon
tsp = teaspoon

Directions:

Crack open the black cardamom and remove the seeds. Discard the husks

Break up the cinnamon stick and crumble the bay

Grind the cardamom, bay and cinnamon along with the coriander, fennel, cumin, cloves and long pepper

Sieve into a bowl

Finally, stir in the nutmeg, chili and ginger powders

Store your garam masala mix in an airtight jar out of direct sunlight and use within 6 months.

Note: For more flavours, dry toasting the fennel, coriander, long pepper, cloves and cumin seeds prior to cooling and grinding is a recommended process. Read more about toasting spices. (Link opens in new window)

Long Pepper Note: As you may notice I used long pepper, a member of the pepper family, as I had some available.

However, there is every chance you won't have them, so just use black peppercorns. It won't make too much difference to the finished powder.

Ingredient Note: This recipe uses a few whole ingredients as these give the best flavours. However, if you don't have them all available whole, simply use their pre-ground versions. If you do, reduce the amounts you add by half. For example instead of 2 tablespoons cumin seeds you would use 1 tablespoon pre-ground cumin. Reduce any others you don't have whole by half as well.