Garam Masala Recipe

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Garam Masala

Marsha Gardner


Added to many Indian dishes Masala means spice in Indian.

Masala Chai is an easy tea made with this spice blend.

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1/4 c
coriander seed
2 Tbsp
cumin seed
1 Tbsp
black peppercorns, whole
2 tsp
cardamom pods
3-inch cinnamon sticks, broken into small pieces
1 tsp
whole cloves
whole nutmeg
2 tsp
fennel seeds
2 tsp
whole allspice

Directions Step-By-Step

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,fennel, allspice 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.

About this Recipe

Course/Dish: Other Sauces