Garam Masala

Garam Masala Recipe

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Marsha Gardner


Added to many Indian dishes Masala means spice in Indian.

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


★★★★★ 1 vote



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

How to Make Garam Masala


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

Printable Recipe Card

About Garam Masala

Course/Dish: Other Sauces

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