Garam Masala is a fragrant mix of spices used to flavor poultry, fish, meat, or sometimes even vegetarian preparations in Indian cooking. It is one of the most dominant and most common spices in any Indian kitchen. A dash of garam masala can elevate a simple dish into something extraordinary. There are multiple versions of this masala across India but here is how my mother (who was taught by her mother) prepares it. Very easy to prepare, this can be an absolute game-changer. The recipe that I have shared here would make around 3 tablespoons of garam masala.

Cuisine: Indian
Category: Vegetarian
Preparation time: 10 mins

  • 12 grams cinnamon (around 5-6 sticks each 2 inches long)
  • 8 grams cloves
  • 12 grams green cardamom
  • 3 black cardamoms
  • 1 nutmeg crushed into small pieces
  • 4 flat pieces mace
  • 4 bay leaves
  • 3 grams black peppercorns
  • 3 grams white peppercorns

  1. Measure the whole spices in a kitchen scale
  2. Heat a flat pan and dry roast the spices on a medium flame stirring continuously until fragrant.
  3. Let the roasted spices cool down and then grind in a spice grinder until finely powdered.
  4. Store in an airtight container.
Chef's notes:
  • Make sure to roast the spices on medium or low flame to avoid burning.
  • Ensure that the spices have cooled down before grinding.
  • If you do not have a kitchen scale, use a rough measure. Generally speaking, one handful is about 4 grams.


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