Nepali Garam Masala

Nepali Garam Masala Recipe

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Mikekey *


Use as a dry rub, or added to curries.


★★★★★ 1 vote

1/2 cup
15 Min
5 Min
Stove Top


  • 1/4 c
    cumin seeds
  • 1/4 c
    coriander seeds
  • 1/2 Tbsp
    whole black peppercorns
  • 2 small
    bay leaves
  • 1 1/2
    inch piece of cinnamon stick, broken into several pieces
  • 5
    green cardamom pods, crushed
  • 1/2 Tbsp
    whole cloves
  • 1 tsp
    ground nutmeg

How to Make Nepali Garam Masala


  1. Heat a cast iron skillet over medium-low heat. When it is hot, add all of the spices except the nutmeg. Toast them while stirring constantly, 3-4 minutes.
  2. Pour into a bowl to cool. Remove the seeds from the cardamom pods. Discard pods.
  3. Working in batches, grind the spices to a fine powder in a spice grinder or mortar and pestle. Add the nutmeg.
  4. Store in a jar with a tight fitting lid until ready to use.

Printable Recipe Card

About Nepali Garam Masala

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Hashtag: #Nepal

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