Garam Masala Powder

Name: Garam Masala Powder
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 15 g(1/4 cup) coriander seeds (sabut dhaniya (~1/4 cup)); 7 g (2 tablespoon) cumin seeds (jeera (2 tablepspoon)); 5 g fennel seeds (saunf); 2 g ( 2 large) bay leaves (tejpatta); 2-3 dry red chillies (sabut mirch (optional)); 7 g (1 tablespoon) green cardamom (hari elaichi); 3 g (~3) black cardamom (badi elaichi); 6 g (6 pieces) cinnamon (dal chini); 1/2 nutmeg (jaiphal, break a whole seed into half); 3 g (3 twigs) mace (javitri); 4 g (1/2 tablespoon) black peppercorn (kali mirch); 5 g (1/2 tablespoon) cloves (laung)

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Garam Masala is an aromatic everyday indian spice blend.It is super easy & quick (takes under 10 minutes) to make garam masala powder at home and this hot & vibrant indian spice blend adds a rich & complex flavor to a wide range of indian dishes. Sprinkle homemade garam masala powder on any dish to add a wonderful aroma right away!

Garam Masala in a black bowl placed on a green background.

Honestly speaking, there was a time when I didn't bother making garam masala at home (you could call it a phase of laziness). It was only about 4-5 years ago that I began grinding my own blend. And got totally hooked!

Besides infusing your dishes with distinct flavors, at the same time garam masala enhances the overall sensory experience of the dish many folds.

Why Make Garam Masala at home

Before we begin to take about how amazing this spice mix is, I need to talk about why you need to make your own. Here's why-

Firstly, crafting your own DIY spice blends is an absolute delight! The flavor and aroma are unparalleled as compared to store bought.
Home made spice mixes are pure & high quality as you hold the reins on the spice selection.
Long shelf life - You can whip up a large batch that remains good for up to three months.
Personalization is key - Add in your preferred spices and omit the ones that don't tickle your taste buds.
Cost Effective - I've often found that "curated" spice blends come with a price tag. Opting to create your own at home always proves to be the economical route.

What is Garam Masala

In Hindi, "Garam" means hot/ heat and "Masala" is a generic term used for spice blends /anything spicy. Going by those definitions, garam masala translates to a "hot spice blend". Interestingly though, the heat associated with garam masala doesn't mean spiciness as in from red chilies. Rather "hot" refers to the intensity of the warming spices that are used in creating this blend.

In Ayurveda, foods are categorized based on their "taseer" or impact/effectiveness on our bodies. Warm spices like cinnamon, cloves, black pepper have "garam taseer" which means that they provide warmth to the body and hence are highly recommended for consumption during the winter months. On the other hand, spices like fennel, coriander, or cumin have a cooling effect on the body.

This brings us to the question of why I am using both warm and cooling spices in my recipe. The answer lies in achieving a balance of flavors. The dominant flavor notes in garam masala come from the warm spices, while the cooling spices are used in smaller quantities to create a harmonious and balanced tasting spice blend.

As true for most homemade spice blends, there is not one recipe of garam masala. The spices used and their proportions vary in family recipes. There is also influence pf locally available ingredients & regional flavor preferences.

Since north india is much colder that other parts of the country, you will find extensive use of garam masala in north indian cuisine. It is used as a finishing spice to add flavor and aroma to both vegetarian and north vegetarian punjabi dishes like palak paneer, bhindi do pyaza, keema masala, dhaba chicken curry .

Side shot of garam masala in a black bowl.

Jump to:

Why Make Garam Masala at home
What is Garam Masala
What is Garam Masala Made Of
How To Make Punjabi Garam Masala
How To Use Garam Masala
Recipe Tips
FAQ
Garam Masala Powder

What is Garam Masala Made Of

Whole spices needed to make indian garam masala.

Here are the spices I use in my homemade blend. Please feel free to skip any spice that you are not particularly fond of or isn't available in your pantry.

Coriander Seeds (Sabut Dhania/dhaniya) - These are seeds of the coriander (cilantro) plant and are used in various dishes, both in ground and whole form imparting a mild & citrus flavor. It is not a common spice to use in garam masala however it balances the sharp flavors of other spices.
Cumin Seeds (Jeera/Zeera) Cumin seeds are a digestive aid and they add an earthy aroma to garam masala.
Fennel Seeds (Saunf/Lucknow Saunf) These pale green oval shape seeds have a sweet, licorice taste that lends an earthy taste to garam masala.
Mace (Javitri) Mace is the outer protective covering of nutmeg seed. The flavor of mace is sharper as compared to nutmeg though still sweet and aromatic. A little mace goes a long way.
Cinnamon (Dalchini)- Use true cinnamon(ceylon cinnamon).
Bay Leaves (Tej Patta)- Indian bay leaf come from the cassia tree and have a hint of cinnamon, you could substitute with regular bay leaf (has a pine aroma).
Black Peppercorn (Kali Mirch/Gol Mirch )- Black peppercon is also called the black gold of India. It was of the most prominent spice that was traded along the silk route (spice route).
Kashmiri Red Chillies( Sabut Mirch/Sukhi Mirch)-De seed the red chillies before using. These add a mild kick to the garam masala.
Cloves (Laung )-Cloves have a pungent warm flavor and a strong aroma. This spice has a noticeable amount of heat and adds a zing to garam masala powder.
Black Cardamom (Badi Elaichi/Moti Eliachi)-Black cardamon is used a lot in north indian dishes especially the meat dishes. It has a strong woody & smoky aroma which is totally different from that of green cardamom. If you don't have it in your pantry, you could skip it.
Green Cardamom (Hari Elaichi/Choti Elaichi)- Cardamom has a balmy sweet aroma and lemony flavor. It adds a sweet note to the fragrance of garam masala. We will use the full pods.
Nutmeg (Jaiphal )- Nutmeg has a very delicate yet strong taste and aroma and it adds a wonderful warmth to garam masala.

How To Make Punjabi Garam Masala

In olden days or in traditional methods, the spices are dried for a few days in sun before grinding. However, we will roast the spices on stove to mimic the process.

Step 1- When you measure out the spices, take a close look and clean and pick out any small stones, debris etc. Roughly break spices like whole red chilli, bayleaves, cinnamon stick into smaller pieces.

Tip - Having all the spices roughly of the same size makes sure that no burning happens while we roast since we are not roasting the spices individually.

Step 2 - Add the spices to a pan. Any kind of pan- cast iron or stainless steel or non stick would work. Start spices in a cold pan. Place the pan on the stove on a low flame. Stirring constantly, lightly roast the spices for 5-7 minutes only. Roasting awakens the oils in the spices thereby enhancing their aroma and potency.

Tip- Roasting a lot will take away the aroma and taste wise, it may become bitter.

Cooling down roasted spices in a black plate.

Step 3 - Once the spices are roasted, take the pan off the stove and immediately transfer the spices to a plate to cool down.

Note - The spices are still warm and continue to roast even after you take them off the heat. Don't leave in the pan. Let cool properly.

Step 4- Transfer cooled spices to a dry grinder (I use my coffee grinder). Grind to a fine powder in intervals of 30-40 seconds. Make sure to pause and scrape the sides of the jar for even grinding.

Tip -Avoid grinding the spices for too long at once on high speed else they start releasing their oils and become sticky.

Store your homemade garam masala in an airtight container in a cool, dark place to preserve its freshness and flavor. The shelf life is up to 3 months. Always use a clean and dry spoon to scoop to avoid contamination and bacterial growth due to moisture.

Tip - Always fill your spice containers loosely. Avoid pressing down or over stuffing the containers because that may cause the spice powder to become caked (due to oils in the spices).

How To Use Garam Masala

When used in indian curries, garam masala is most commonly used as a finishing spice or added during the last stage of cooking for a warm and aromatic flavor profile. Adding it towards the end of cooking to preserve its aroma. Some of my favorite indian curries are mushroom masala, chicken do pyaza and more.
Use a pinch of garam masala in soups like chicken shorba to add a layer of flavor and warmth.
It is wonderful in all sorts of yogurt based marinades like for hariyali chicken tikka, lamb tikka and paneer tikka.
You could use in salad dressings, while roasting vegetables or sprinkle over fresh vegetables.
I love using it to add oomph to sandwich fillings like the potato filling of this aloo masala sandwich.

Tip - Avoid adding garam masala to hot oil or at the very start of cooking process. Chances are that it will make your dish bitter.

Recipe Tips

Make sure to use fresh spices to make this homemade spice blend.
Depending on the quality of spices, the color of garam masala will vary.
You could run the ground masala through a sieve if you prefer very fine ground spice blends.
Use sparingly in your recipes. Garam masala has a lot of vibrancy. I usually start with ½ teaspoon of garam masala and taste before adding more. If too much is added, it can spoil the taste of your dish.

FAQ

What can replace garam masala?

Mix together 1 teaspoon each of ground cardamom powder & ground cinnamon powder with ½ tablespoon each of ground cumin and ground coriander powder for a good substitute.

What's the difference between curry powder and garam masala?

The kind of spices used in both spice blends differ. Curry powder often uses spices like turmeric powder, fenugreek and mustard and is much milder than garam masala. Garam Masala spice mix is much bold in taste and aroma than curry powder. Lastly, curry powder is used during the cooking process, while garam masala is a finishing spice added towards the end of cooking.