Garam Masala is a rich and flavorful spice blend that originated in India. It’s made with cardamom, cinnamon, cloves, cumin and nutmeg. It goes well on just about everything from lamb to chicken!
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To be honest, I was a bit intimidated the first time I made my own Garam Masala. I had never made my own spice blend before but I knew this particular blend was very popular and necessary to make all the recipes on my Afghanistan and India list like Kabuli Pulao, Butter Chicken, Palak Paneer and even Egg Biryani!
With so many recipes waiting to use the same spices, it must be good!
I can now confirm – it is. Garam masala is the perfect blend of warm spices and can be used daily without ever getting tired of the flavor.
It’s also not difficult to make. Whole spices are toasted to enhance the flavor and then blended into a fine powder. By the time my spice was finally finished, my kitchen smelled like you had walked right into a kitchen in India!
Garam Masala has quickly become my favorite spice and I know once you give it a try you’ll love it just as much!
Recipe Origins
Garam masala originated in Northern India and is probably best known for its role in Indian cuisine. Today it is also used in many recipes in Iran and Afghanistan where the flavor may be adjusted from one region to the next.
The mix of warm spices including cinnamon, cardamom, nutmeg and cumin has been used for centuries for its flavor and also medicinal purposes. Its name translates to “hot spice mix” but the mix is not known for spicy heat so much as warmth that was thought to increase metabolism according to Ayurvedic principles.
As trade routes have increased, so has the popularity of garam masala which remains a beloved staple in kitchens around the globe.
Why Make This Recipe
- Flavorful and Aromatic: This spice blend will quickly fill your kitchen with the most amazing scent!
- Versatile Spice: Garam masala is used in so many recipes! It pairs beautifully with chicken, beef or lamb and can truly be used for just about anything!
- Taste of India: If you’re looking to add a little Indian flare to your dish, look no further than this spice blend!
Ingredients to Make Garam Masala
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
This recipe produces the best flavor when it is made with whole spices including:
- Cardamom pods
- Cinnamon sticks
- Whole cloves
- Cumin seeds
- Black cumin seeds
- Coriander
- Whole nutmeg
Recipe Variations
One of the beautiful things about garam masala is it is not the same everywhere you go. Some regions add a little cayenne to the mix. Others include bay leaves, black peppercorns or even fennel or star anise. Feel free to play with these spices and add as you wish.
Tools
- Spice Blender
Why You Need a Spice Grinder
Okay… the spice grinder. At the time that I started making my spice blend, I didn’t own one. But one battered blender and one insufficient food processor later and I ended the day with a brand new spice grinder on my kitchen counter!
To be honest, this tool is non-negotiable if you’re thinking about making this spice blend. Cinnamon is a pretty tough spice, and trying to grind it using a blender will just scratch up the inside of your appliance. I learned this the hard way.
A food processor will do a better job, but you’ll still end up with little rocks of cinnamon, juuuust enough to make for some unpleasant bites. Trust me, if you can afford it, spend the $30 and get an electric spice grinder. You won’t regret it.
If you don’t have a spice grinder and don’t want to buy one, I would recommend trying to grate your cinnamon stick before adding it into the blend, just like you do with your nutmeg.
How to Make This Recipe
Step One: Dry roast your whole spices in a frying pan until fragrant.
Step Two: Use a spice grinder to blend the roasted spices into a fine powder.
Step Three: Grate the nutmeg and add to the ground spices. Mix to combine.
Dry Roasting Your Spices
In order to enhance the flavors of each spice, dry roast them on the stove before grinding them.
To dry roast, add the spices to a small skillet on the stove without any oil. Toss the spices over low heat until they become fragrant and slightly darker in color. You want to be very careful not to burn your spices.
Once lightly toasted, remove them from the heat and add them to the spice grinder. This quick step will produce a much more flavorful blend and should not be skipped!
Can You Use Ground Spices?
You can absolutely make your mix using ground spices. You can still toast the spices to enhance the flavor and then simply mix.
HOWEVER, I try my best to make recipes the right way and I do believe toasting and grinding your own whole spices will provide a more robust flavor that will last much longer than simply mixing ground spices.
Is Masala the Same as Garam Masala?
In Hindi, the word “Masala” refers to any combination of spices that make a blend. Therefore, the term Masala does not always reference this specific spice blend, Garam Masala.
There are plenty of Masalas in Middle Eastern cooking, and Garam Masala is just one of them.
A “dry masala” refers to a dry spice blend, made of seeds and powders ground together. This spice blend can be sprinkled on rice, rubbed on meat, etc.
A “wet masala” refers to the combination of a “dry masala” with a tomato or an onion or any other ingredient that will make the combination into a paste. This version of masala cannot be sprinkled, and it is more used as a spice rub instead!
Recipes FAQs
Garam Masala and Curry are often confused but there are several differences. The main difference is curry contains turmeric, which gives it its bright yellow color. Curry is also more savory than garam masala. Garam masala features spices with more of a warm flavor to them.
I made this recipe for Garam Masala while experimenting with the food from Afghanistan. The spice blend is a very popular choice in Afghanistan and is always available in Afghan houses.
But this is not the only country where the Garam Masala Spice Blend is popular! Homes in Bangladesh, Pakistan, India, and Nepal, often also have jars of Garam Masala readily available in their kitchen.
This spice blend is used very often in these countries, so families will have ready-made jars available to throw into their recipes whenever necessary.
Did you enjoy this recipe for this Garam Masala Spice Blend? If so, make sure to check out these other recipes I picked out just for you
If you tried this Garam Masala Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Garam Masala
Equipment
- Spice Blender
Ingredients
To Make this Recipe with Whole Spices (Recommended)
- 8 cardamom pods
- 2 cinnamon sticks, 3 ¼ inches long
- 1 tsp whole cloves
- 2 tbsp cumin seeds
- 1 tsp black cumin seeds
- 1 tbsp Coriander
- ½ whole nutmeg, grated
Instructions
- Combine all the whole spices except for nutmeg in a small frying pan and dry roast over medium heat, stirring occasionally, until spices smell fragrant. Do not burn. Remove to a plate and cool.
- Remove and discard the pods from the cardamom.
- In a spice grinder, blend the cardamom seeds and roasted spices to a fine powder.
- Grate the nutmeg and add to the ground spices. Store in a sealed jar.
Mani says
I read your recipe for Garam Masala with interest. I am a Sri Lankan & I grew up with all the aromatic smell of the spices in the kitchen & the whole house.
We use SriLankan roasted curry powder. We use all the ingredient you have mentioned plus curry leaves & fenugrek.
This spice mixture does make the curry thicken.