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Learn how to make Garam Masala spice blend, a key ingredient in many Indian-inspired recipes including butter chicken, chana dal, chicken tikka masala, biryani, and more. Take a shortcut and use all ground spices, or toast and grind whole spices for a more authentic version.
Megganโs notes
I didnโt grow up cooking or eating Indian food, so I started learning the fundamentals in culinary school and in my own kitchen. After reading countless cookbooks and online recipes, I realized that many Indian cooks have innate knowledge that they take for granted. Through much personal trial and error, and research, I am excited to equip you with the knowledge you need to find success in the kitchen, even if you didnโt grow up with the cuisine.
For example, the first time I used cardamom, I added the whole green pod straight to my grinder. Many resources donโt explain that you are supposed to cut the pods open and scrape out the seeds. They donโt explain it because they already know, and they assume everyone knows. I didnโt know! My failures lead to your success.
Beyond cardamom, many of the most popular Indian spices are probably already in your pantry (including cinnamon, ginger, and cloves). By investing in just a jar or two of new of spices, youโll be able to cook a wide variety of Indian recipes, from curries to rice recipes, with restaurant-quality results.
And while Garam Masala is sold as a blend in many grocery stores, you can easily make it yourself. As a classically-trained chef, Iโve perfected the art of creating spice blends that are full of flavor and properly-balanced. You always have the option to make them spicer if you prefer, but they are family-friendly as written.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cardamom: This spice is sold both ground and in whole pods. To use the whole green pods, use a knife to cut the pods in half, scrape out the seeds, and discard the pods. Youโll need about 20 pods to get 1 teaspoon of seeds.
Step-by-step instructions
How to make garam masala with ground spices:
- In a small bowl, combine 2 tablespoons ground cinnamon, 1 tablespoon freshly ground black pepper, 2 teaspoons ground cloves, 1 teaspoon ground cardamom, and 1 teaspoon ground ginger. Store in an airtight container.
How to make garam masala with whole spices:
- In a small pan over medium-high heat, add 10 cinnamon sticks, 1 tablespoon whole black peppercorns, and 1 tablespoon whole cloves, and toast until fragrant, about 1 minute.
- Transfer to a spice grinder and add the seeds of 20 green cardamom pods (cracked open, seeds removed, pods discarded), and 1 teaspoon ground ginger.
- Pulse and grind until this becomes a fine powder. Store covered in a dry place, such as a pantry, for up to 6 months.
Recipe tips and variations
- Yield:ย This recipe makes about ยผ cup of garam masala.ย
- Storage:ย Store your homemade garam masala in an airtight container in the pantry for up to 6 months.
- Homemade Chana Masala: Put your homemade garam masala to work in this classic Indian recipe made from whole chickpeas, vegetables, and warm spices.
Frequently Asked Questions
A coffee grinder can accomplish the same task. I recommend using a separate coffee grinder for your coffee beans and spices, however, as mixing those flavors may not be desirable.
You can also grind the spices by hand in a mortar and pestle.
More DIY spice blends
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Garam Masala
Ingredientsย
- 2 tablespoons ground cinnamon
- 1 tablespoon freshly ground black pepper
- 2 teaspoons ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
Instructionsย
- In a small bowl, combine cinnamon, pepper, cloves, cardamom, and ginger. Store in an airtight container.
Notes
- Whole spices: To substitute whole spices, in a small skillet over medium-high heat, add 10 cinnamon sticks, 1 Tbsp. whole black peppercorns, and 1 Tbsp. whole cloves, and toast until fragrant, about 1 minute. Transfer to a spice grinder and add the seeds of 20 green cardamom pods (cracked open, seeds removed, pods discarded), and 1 tsp. ground ginger. Pulse until finely ground. Store covered in the pantry for up to 6 months.
- Yield: This recipe makes about ยผ c. of garam masala.ย
- Storage: Store your homemade garam masala in an airtight container in the pantry for up to 6 months.