Homemade Garam Masala

Name: Homemade Garam Masala
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 24 servings
Cuisine: North Indian
Ingredients: 3 tablespoons (15 g) coriander seeds, whole; 2 tablespoons (12 g) cumin seeds, whole; 2 tablespoons (8 g) green cardamom pods, whole pods (about 40 pods); 2 sticks (3 inches each) (6 g) cassia cinnamon sticks, broken into ¾-inch (2 cm) pieces; 2 teaspoons (4 g) whole cloves, whole; 1½ tablespoons (10 g) black peppercorns, whole; 2 leaves (1 g) dried bay leaves, torn into small pieces (optional); ½ teaspoon (1 g) whole nutmeg, freshly grated on a Microplane (about ¼ nutmeg)

From the MyKitchenBank Kitchen

A warm, fragrant North Indian spice blend made by gently toasting whole spices and grinding them fresh. It's far more aromatic than store-bought, and it's ready in about 20 minutes.

Prep: 10 min
Cook: 6 min
Wait: 10 min
Total: 26 min
Makes: About ½ cup (50 g) garam masala, enough for 24 uses of 2 teaspoons each

Jump to recipe ♡ Save

Steps

Before you start

Use whole spices, not pre-ground. Toasting whole spices is what gives this blend its depth.
Clear your counter and have a large plate ready. Spices must cool on a cool surface right after toasting, or they keep cooking and turn bitter.
Use a dedicated spice grinder or a clean blade coffee grinder. Wipe it out first, or run a spoonful of plain rice through it, so old flavors don't carry over.
Break the cinnamon stick into small pieces (under 1 inch / 2.5 cm) so it toasts evenly and grinds easily.

1
Prep the spices
- Crack open the cardamom pods with the flat of a knife or your fingers.
- Scrape out the small black seeds and measure them.
- You should get about 2 teaspoons (4 g) of seeds.
- Discard the papery husks.
- Break the cinnamon into ¾-inch (2 cm) pieces and tear the bay leaves, if using.
- Grate the nutmeg and set it aside.
- It goes in after toasting.
+ Show details− Hide details
Ready when: Cardamom is fully shelled and the cinnamon pieces are roughly uniform.
Tip: Use only the seeds. The husks are fibrous and make the blend gritty. Nutmeg is added raw because its aroma fades quickly with heat.
2
Toast the large spices
- Heat the dry skillet over medium heat for 1 minute.
- Add the cinnamon, bay leaf (if using), peppercorns, and cloves.
- Stir constantly for 2 minutes.
+ Show details− Hide details
Ready when: The cloves puff up slightly and the spices smell warm and sweet.
Tip: Don't use high heat. Scorched spices taste acrid, and the blend can't be fixed.
3
Add the seeds
- Add the coriander seeds, cumin seeds, and cardamom seeds to the skillet.
- Keep stirring or shaking the pan for 2 to 3 minutes.
+ Show details− Hide details
Ready when: The cumin darkens a shade, the coriander turns light golden, and the kitchen smells strongly nutty and fragrant. You may hear a few light pops.
Tip: Cumin burns fastest. Take the pan off the heat as soon as it smells intensely aromatic.
4
Cool completely
- Immediately tip all the toasted spices onto the large plate and spread them in a single layer.
- Leave them for 10 minutes.
+ Show details− Hide details
Ready when: The spices feel cool to the touch with no residual warmth.
Tip: Grinding warm spices releases oils that make the powder clump and can gum up the grinder.
5
Grind in batches
- Add half the cooled spices to the grinder.
- Pulse in 5-second bursts, shaking the grinder between pulses, for 30 to 45 seconds total.
- Tip the powder into a bowl.
- Repeat with the remaining spices.
+ Show details− Hide details
Ready when: The powder is fine and uniform, with no visible whole seeds or large cinnamon shards.
Tip: Don't overfill the grinder. Crowded spices grind unevenly. Let the powder settle a few seconds before lifting the lid so you don't inhale it.
6
Sift and add nutmeg
- Sift the powder through a fine-mesh sieve into a bowl.
- Re-grind any coarse bits that stay in the sieve and sift again.
- Stir in the grated nutmeg until evenly mixed.
+ Show details− Hide details
Ready when: The blend is a uniform, medium-brown powder that smells warm, sweet, and peppery.
Tip: Skip the sieve if you don't mind a slightly rustic texture. It's still delicious.
7
Jar and rest
- Transfer the garam masala to a clean, dry jar and seal it tightly.
- Label it with the date.
- For the best flavor, use it right away or after 1 day, when the aromas have blended.
+ Show details− Hide details
Ready when: The jar is sealed and stored away from light.
Tip: Any moisture in the jar will cause clumping and spoilage, so make sure the jar is completely dry.

Good to know

Tips

Toast on medium heat and move quickly. Aroma is your best timer, so pull the pan once it smells fragrant.
Garam masala is a finishing spice. Add 1 to 2 teaspoons near the end of cooking, so the aroma stays bright, like in dals, curries, and roasted vegetables.
Make small batches. Ground spices lose flavor within weeks, so a half-cup batch gets used while it's fresh.
To adjust the blend, add 1 teaspoon fennel seeds for sweetness or 1 teaspoon dried chili for heat, and toast them with the seeds.

Make ahead

The blend keeps well, so make it up to 3 months ahead. The flavor is best in the first month.

Storage & reheating

Room temperature: store in an airtight jar in a cool, dark cupboard for up to 3 months at peak flavor, and up to 6 months with gradually fading aroma. Fridge: not necessary, and condensation can cause clumping. Freezer: freeze in a sealed container for up to 12 months and spoon out what you need. Let the jar sit closed for 10 minutes before opening so moisture doesn't condense on the spice. No reheating is needed. To refresh, stir a pinch into hot oil or ghee for 10 seconds at the start of cooking, or stir it in at the end of cooking.

Substitutions

green cardamom pods → 1 tablespoon (6 g) pre-ground cardamom. Add it after toasting, along with the nutmeg. The flavor will be a little less vivid.
cassia cinnamon sticks → Ceylon (true) cinnamon sticks. Gives a milder, more delicate, floral sweetness. Use 3 sticks since it is lighter.
black peppercorns → Long pepper or 1 tablespoon (6 g) Tellicherry peppercorns. Tellicherry is slightly fruitier. Reduce the quantity for a milder blend.
whole nutmeg → ½ teaspoon (1 g) ground mace. Mace is a close relative of nutmeg with a more citrusy aroma.