Homemade garam masala

Homemade garam masala recipe

Garam masala is an aromatic, traditional North Indian spice mix used in many dishes. It’s quite popular and delicious. It’s become a staple in my cooking. I add it to curries, vegetables, spreads and snacks varying the quantity according to my mood.

There are many variations of garam masala and the one below is one of many versions.

Homemade garam masala recipe

In this recipe, I mix cumin, coriander seeds, green and black cardamom, clove, nutmeg, cinnamon, and caraway. Caraway makes this version of garam masala a bit nontraditional. I can’t help it! I’m a caraway freak. But you can leave it out if you prefer. Offen, garam masala contains black peppercorns. I choose to leave out the black pepper because I prefer to add it to dishes freshly ground from my pepper mill. Just a personal preference.

If flavor is your main goal, roast the spices before grinding them. Make sure to roast the ingredients individually as some roast faster than others. Cumin, for example, can burn very quickly.

I don’t always roast the spices because the heat can destroy their medicinal properties. I can say that I never roast them when I make a batch in winter. And I always make small batches in order to always have fresh garam masala.

I grind them in a mortar and pestle when I want a coarser texture, or in a mini blender when I want it thoroughly ground.

Homemade garam masala recipe

Course Seasoning
Cuisine Indian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Author Giovanna Becker


  • 1 tsp ground cumin
  • 2 1/2 tsp coriander seeds
  • 1/2 tsp ground cardamom
  • 1 tsp fresh ground pepper
  • 1 tsp ground clove
  • 1/2 tsp tsp nutmeg
  • 1 black cardamom
  • 1 cinnamon stick


  1. Mix all ingredients to combine


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