Garam Masala

By: Manjula Jain

Serving : 5 oz of Garam Masala
Hover over serving size and use the slider that appears to adjust serving size

Rate this recipe:

No ratings yet

Garam Masala

Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.

Garam Masala

Ingredients

Ingredients:

  • 1/3 cup cumin seeds (jeera), 40 gram
  • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
  • 1/4 cup whole black cardamom (kali ilachi), 20 gram
  • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
  • 1 cup packed bay leaves (tajpat), 20 gram
  • 1/4  cup cloves (long), 20 gram
  • 2 teaspoons mace powder (javantri), 8 gram
  • 2 teaspoons nutmeg powder (jaiphal), 8 gram

Instructions

Method

  • Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
  • All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
Garam Masala

Garam Masala

Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
No ratings yet
Course spices
Cuisine Indian
Servings 5 oz of Garam Masala

Ingredients
  

Ingredients:

  • 1/3 cup cumin seeds (jeera), 40 gram
  • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
  • 1/4 cup whole black cardamom (kali ilachi), 20 gram
  • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
  • 1 cup packed bay leaves (tajpat), 20 gram
  • 1/4  cup cloves (long), 20 gram
  • 2 teaspoons mace powder (javantri), 8 gram
  • 2 teaspoons nutmeg powder (jaiphal), 8 gram

Instructions
 

Method

  • Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
  • All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    rohit
    July 28, 2022 at 4:23 am

    Tried this time with your combination for making Garam Masala and it was a really good one. We tried using spices we bought online through http://www.trupery.com that delivers fresh kerala spices

    pooja shah
    April 3, 2021 at 3:33 am

    I Like your Garam Masala Recipe. Thank you for sharing us.

    Mohan kumar
    February 4, 2019 at 8:19 pm

    mam,, apka jabab hi nahi,,, achha rasgulla banana koi apse sikhe,, meri Mom bahut try Karti hai.. par apke jaisa toh kV nahi ban pata.. av Mai try kaunga..

    Gayathri
    June 27, 2016 at 5:37 am

    Hello Manjula aunty, i like all yr recipes. All are very simple and homely which I can well try..:).. I need recipe for making gulab jamun powder in home itself.. Thank you..

    Romi
    February 1, 2016 at 4:08 am

    Don’t we need to dry roast these?
    My grinder is strong. So should I not use the powder form and use the khada form

      Manjula Jain
      February 1, 2016 at 12:41 pm

      Romi, both will work, use what will be easy for you

    Made In Horse
    November 30, 2015 at 4:03 am

    What kind of Bay leaves do you use? Apparently there is an Indian Bay Leaf (Cinnamomum tamala, Lauraceae) which tastes more like cinnamon, and then the Bay Laurel Leaf (Laurus nobilis, Lauraceae), which is the kind familiar to my friends in North America.

    Thanks – love your work Manjula!

      Diane
      December 22, 2015 at 12:19 pm

      Cinnamomum tamala, Indian bay leaf, also known as tejpat

    paro
    August 11, 2015 at 12:52 am

    how to make homemade Khoya

    Daniele
    April 6, 2015 at 5:52 am

    Hello,

    I am in Brazil and We don’t have black cardamom in here. Is there any item that I could replace the black cardamom?

    Regards.

      Manjula Jain
      April 14, 2015 at 5:32 pm

      Daniele, use green cardamom but just 2-3.

    Jayshree
    March 23, 2015 at 8:15 am

    Coriender seeds are main ingredient in any garam masala.
    Your garam masala don’t have coriender seeds.

      Manjula Jain
      March 25, 2015 at 8:35 pm

      Jayshree, There are many recipes so far I have not seen garam masala with coriander.

    aruna
    April 19, 2014 at 1:39 am

    l like your dishes so much. I want to reg.

    Lalitha
    January 23, 2013 at 8:28 pm

    Dear aunty,

    black cardamom quantity in garam masala is with the skin ar with out skin .Please clarify

    Thank you

      Manjula Jain
      January 24, 2013 at 9:47 am

      Lalitha,
      With the skin.

    Meera
    January 16, 2013 at 3:43 am

    Hi manjula……the garam masala recipe is excellent,…it enhances the taste of the food ten folds

    sumodiner
    December 4, 2012 at 3:21 pm

    Hi, what spice grinder do you recommend for grinding indian spices?

      Manjula Jain
      December 4, 2012 at 5:35 pm

      Sumodiner,
      I like to use coffee grinder, I just use for spices.

      threenorns
      September 15, 2013 at 12:18 pm

      you can use a spice grinder but be careful: just pulse, pulse, pulse – don’t hold the button down and whir away. if you do, this makes the spices heat up and that can alter the flavour, give it an unpleasant note, or hasten the rate at which it goes stale.

      best is to use a mortar and pestle. it’s not as convenient but it’s gentler on the spices and you can grind to the consistency that you prefer.

    Ruth M-H
    September 25, 2012 at 7:10 am

    All of your recipes look marvellous. I really liked making the Aloo Jeera and I especially appreciate that you are now giving out ingredient measurements in metric as well. Thank you so much!

    almas hashmi
    August 21, 2012 at 12:59 am

    I will try this ,your recipes are real authentic,great fan of you & your recipes.

    sadaf
    July 27, 2012 at 11:38 am

    aunty please let me now k6how to participated in your contest.and your registeration is free.

    parshottam mathur
    July 26, 2012 at 7:08 am

    Thank you for this grate recipes.

    Chidu
    July 25, 2012 at 6:55 am

    Hi Aunty, your recipes are great, I have tried a few of them and I love your spirit.. keep rocking 🙂

    Archana
    July 22, 2012 at 9:31 am

    Dear Aunty,
    what is mace powder or Javantri ? How does it look like ?
    Thanks.

      threenorns
      September 15, 2013 at 12:23 pm

      mace comes from the nutmeg plant – it’s the red lacy membrane that covers the nutmeg seed.

      http://i.istockimg.com/file_thumbview_approve/16882241/2/stock-photo-16882241-nutmeg-mace-spice-indian-cuisine.jpg

      it can be difficult to get in some places. if you cannot find it, substitute nutmeg (you might want to reduce the amount just a bit). this will work nicely but of course the flavour will not be as authentic as if you follow the recipe perfectly.

    sadaf
    July 22, 2012 at 1:51 am

    how to participated in your contest.and your registeration is free.