Go Back
Garam Masala

Garam Masala

Lisa Kamolnick
This earthy, aromatic warming spice blend adds a rich flavor to vegetable dishes and more. Go old-school and grind it by hand or keep it modern with a powered spice grinder.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Seasonings
Cuisine Indian


  • 2 ½ TBSP coriander seeds
  • 1 ½ TBSP cumin seeds
  • 1 ½ tsp whole cloves
  • 2 tsp black peppercorns
  • 2 tsp green cardamom pods
  • 2 pieces 3-in. cinnamon sticks broken into pieces
  • 2 fresh or dried bay leaves
  • 2 tsp dried miniature rosebuds de-stemmed
  • pinch mace
  • pinch nutmeg


Prepare spices

  • Break cinnamon sticks into pieces. Remove and discard any stems on the rosebuds.
  • Place all spices into a small bowl.

Cook spices

  • Preheat small skillet to medium-high.
  • Add the spice mixture into the skillet and toast, shaking the skillet every few seconds until mixture is fragrant.
  • Continue to cook and shake until the bay and cinnamon become brittle. They may crinkle up a little. Coriander and cumin will brown; cloves, peppercorns and cardamom will darken. At this point, remove the mixture from heat.

Cool and complete spice blend

  • Transfer to a plate or dish to cool.
  • When cool, grind until the mixture resembles finely ground black pepper. You can grind by hand using a mortar and pestle or using a spice grinder.
  • Sift the spice through a fine mesh strainer and repeat until you’ve finely ground all of the the spice blend.


Chef Raghavan Iyer suggests it is very important to let the spices cool, because moisture in warm spices will change the flavor of the spice blend.
If grinding by hand, add up to another 30 minutes additional time to the recipe.
Store airtight at room temp away from light, heat and humidity. Lasts from 2 to 4 months.
Keyword garam masala, seasoning, spice blend