Shop-bought garam masala is fine, but a fresh batch made from whole toasted spices tastes noticeably brighter. It takes about 20 minutes, and most of that is waiting for the spices to cool.
Toasting is the important step. Heating whole spices in a dry pan releases their oils and deepens their flavor. Do it over a medium heat and keep the pan moving, because spices go from toasted to burnt quickly.
Garam masala is usually added at the end of cooking so its aroma stays fresh. We use it in our chana masala, dry spiced potatoes and as a finishing pinch on cucumber raita.
Ingredient notes and swaps
- Whole vs ground spices: whole spices toasted and ground at home taste far stronger than pre-ground. If you only have ground spices, skip the toasting and warm the mix in a dry pan for 30 seconds instead.
- Cardamom: green cardamom gives the classic floral note. Black cardamom adds a smoky depth; use one pod at most.
- Cinnamon or cassia: cassia bark (often sold as cinnamon) is stronger and sweeter. Either works.
- Heat: garam masala is warming rather than hot. The dried chili is optional; leave it out for a milder blend.
Tips for success
- Toast the spices over a medium-low heat and keep them moving. They're ready when they smell fragrant and darken a shade; burnt spices taste bitter.
- Let the spices cool completely before grinding, or the oils make the powder clump.
- Use a spice grinder or a clean coffee grinder kept just for spices. A pestle and mortar works for small batches.
- Sift out any stubborn husks for a smoother blend.
Variations
- Kashmiri-style: double the fennel and add a little dried ginger for a warmer, sweeter blend.
- Punjabi-style: increase the black pepper and cloves for a bolder mix.
- Mild for kids: reduce the cloves and black pepper.
What to serve it with
- Stir a pinch into the chana masala at the end of cooking for a fresh aroma.
- Toss with potatoes before roasting, as in our dry spiced potatoes.
- Add to lentil soups, dal, roasted vegetables and even popcorn.
Recipe
Homemade Garam Masala
Prep10 min
Cook5 min
Total20 min
MakesAbout 6 tbsp
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp green cardamom pods
- ½ tsp whole cloves
- 1 cinnamon stick (about 5 cm / 2 inches), broken up
- 2 dried bay leaves
- ¼ tsp ground mace
- 1 small dried chili (optional)
Method
- Put everything except the mace into a dry cast-iron or heavy frying pan over a medium heat.
- Toast for 3 to 5 minutes, shaking the pan often, until the spices smell fragrant and the cumin darkens slightly. Don't let them smoke.
- Tip onto a plate and leave to cool completely.
- Crack the cardamom pods and discard the papery shells, keeping the seeds.
- Grind everything, including the mace, to a fine powder in a spice grinder, or with a pestle and mortar and then a fine sieve.
- Store in a small airtight jar.
Notes
These quantities are a balanced starting point. Add more chili for heat or more cardamom for a sweeter, more fragrant blend.
Grind small batches. Whole spices keep far longer than ground ones.
FAQ
What does garam masala mean?
'Garam' means hot or warming and 'masala' means a spice mix. It's warming rather than fiery.
Is garam masala vegan?
Yes. It's made only from spices. Some ready-made curry pastes add dairy, but a plain garam masala blend doesn't.
How is it different from curry powder?
Curry powder usually contains turmeric and is cooked into a dish from the start. Garam masala is a warmer, more aromatic blend that's usually added near the end.
How long does homemade garam masala keep?
About 3 months in an airtight jar away from light and heat. It's still safe after that but loses its aroma.
What's the difference between garam masala and curry powder?
Garam masala is a warm, aromatic blend usually added near the end of cooking. Curry powder is a broader, often turmeric-based mix used from the start.