Garam Masala

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: v v g d 


• 1/4 cup coriander seeds
• 2 Tablespoons cumin seeds
• 1 Tablespoon black peppercorns
• 2 teaspoons cardamom pods
• Two 3-inch cinnamon sticks, broken into small pieces
• 1 teaspoon whole cloves
• 1 whole nutmeg


Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.

Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.

Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

Yield: about 1/2 cup


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