Garam Masala

Garam Masala powder is an essential spice mix in Indian kitchen. It comprises of about 10 to 12 spices in a little bit fluid proportion that can be modified as per personal preference.
Course Spice
Cuisine North Indian
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 Medium sized jar
Calories 489 kcal
Author Anju Bhagnari


  • 2 tbsp Cloves
  • 3 tbsp Cumin Seeds
  • 12 Green Cardamom
  • 2 tbsp Black Peppercorns
  • 2 tbsp Black Cardamom
  • 10 Bay Leaf
  • 2 tbsp Mace
  • 2 tbsp Coriander Seeds (optional)
  • 1 tbsp Caraway Seeds
  • 1 Whole Nutmeg
  • 10 Cinnamon Sticks


  1. Heat a nonstick pan on low flame. Add in all the spices.

  2. Stir them continuously to avoid them burning. In about 2 minutes, a pleasant aroma of the spices will emanate.

  3. Shut off the flame and let the spices stand in the hot pan

  4. Stir them once in a while. Let them cool completely.

  5. Take the thick hard spices first in a mixie jar. Pulse them a bit to break them up.

  6. Add the rest of the spices.

  7. Grind on low speed first for a couple of minutes.

  8. Increase speed to maximum and grind to a powder.

  9. Take out and sieve. The thicker pieces need to be ground again.

  10. Store in a dry, airtight glass jar.

  11. Always handle the masala with a dry spoon to avoid spoiling.