Garam masala


This recipe for garam masala is one of the many versions. Garam masala is nothing more that a mix of spices and every region, even every Indian household, may have their own mix.


1⁄2 t turmeric (ground)
1 t coriander (seeds)
1 t cumin (seeds)
8 pepper (peppercorns)
3 chili pepper (dried, small)
1 t fennel (fennel seeds)
1 t garlic (garlic paste)
1 t ginger (ginger paste)
6 clove
1 t mustard (seeds)
1 T cooking oil (vegetable oil)


  1. To prepare the masala, ensure that all ingredients, apart from the garlic and ginger, are dried. That is usually done by roasting at 475°F (245°C) for a few minuts, although it can take up to 1/2 an hour.
  2. Then use a coffee grinder or spice grinder to crush everything into a very fine powder.
  3. Add the powder to the paste and mix well in a large bowl.
  4. Add a tablespoon of vegetable oil to thicken and stir until well blended.


For a delicious added sweetness, throw in an inch of cinnamon stick and stir some more. A few chunks of asafoetida can add great flavor.

Garam masala is usually added towards the end of the cooking time or sprinkled on top of the cooked food.

To make a dry mix, use garlic granules and ground ginger. Store in a pepper grinder and grind a little each time you are going to use it.

1 servings
Preparation time
Cooking time
Total time
40 minutes

Indian spice box