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5 stars (2 reviews)
10 minutes mins
Posted by Sommer Collier on Jan 28, 2022
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Roasted Garam Masala Recipe – This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!
Homemade Spice Blends
As the weather cools, we tend to SPICE up our food. Fall and winter are both wonderful times to explore the limitless depths of Indian flavors.
Indian flavors are a comfort to me, warming the belly and soul. The fragrance of dark earthy spices conjures up hazy memories of rickshaws, colorful markets, and old friends. The colors and rustic flavors of Indian cooking awaken the senses and complement many fall ingredients such as pumpkin, butternut squash, apples, and root vegetables.
What is Garam Masala?
Garam Masala is a northern Indian spice blend that literally translates to “hot mix.” That’s not to say that Garam Masala is always spicy hot. There are many variations of Garam Masala, however, the base generally consists of cinnamon, coriander seeds, cumin seeds, cloves, and cardamom. The emphasis on “hot” is completely optional. I like to add a little heat to mine, but not so much that it takes away from the other flavors. In this batch, I used tiny Piquin peppers for an extra punch!
People are often perplexed by how to incorporate Indian spice blends into their meals. Garam Masala, I believe, is the most versatile of Asian spice blends because of the strong reliance on cinnamon. Just for kicks, try Garam Masala in Hot Chocolate, Spiced Nuts, Cookies, and Dry Rubs.
You won’t be sorry.
How To Make Garam Masala
What Ingredients You Will Need
- Coriander Seeds
- Cumin Seeds
- Peppercorns
- Dried Ginger
- Green Cardamom Pods
- Whole Star Anise
- Cloves
- Cinnamon Sticks
- Bay Leaves
- Small Whole Nutmeg
- Dried Cayenne Chile – or 1 teaspoon Piquin chiles (optional)
Step by Step Instructions
- Pour all the spices in a large skillet and place over medium-high heat.
- Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
- Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
- Store in an airtight container for months.
Get the Complete (Printable) Roasted Garam Masala Recipe Below. Enjoy!
Frequently Asked Questions
Why Should You Make Your Own Garam Masala?
- Cost. A 2 ounce jar of Garam Masala can cost around $7 a pop. Yet, if you use restraint at the grocery bulk bins, you can buy the ingredients to make 1/2 cup for about $1.50.
- Freshness. Roasting your own spices releases the oils in each spice, bringing the flavors to the surface. Therefore the spices taste fresher and more robust.
- Flavor. There is no “official” Garam Masala recipe, because it is made to taste. Making your own, allows you to adjust the heat and ingredients to your liking.
Can I Add Ginger Powder Instead of Dried Ginger?
Yes, try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
How Long Does This Spice Last?
You can keep this spice blend stored in an airtight container for up to 6+ months.
Use Garam Masala In These Recipes
- Pumpkin Spice Cake with Maple Frosting
- Curried Apple Turnovers
- Quick Shrimp Rogan Josh
Other Great Spice Recipes
- Easy Adobo Seasoning Recipe
- How To Make Italian Seasoning Recipe
- Best Ever Blackened Seasoning Recipe
- The Best Steak Seasoning Recipe
Print Recipe
5 stars (2 reviews)
Leave a Review »
Garam Masala Recipe
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!
Servings: 4 ounces
Ingredients
US Customary – Metric
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 4 teaspoons peppercorns
- 2 pieces dried ginger
- 1 tablespoon green cardamom pods
- 3 whole star anise
- 2 teaspoons cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1 whole nutmeg small
- 1 dried cayenne chile or 1 teaspoon Piquin chiles, optional
Instructions
Pour all spices in a large skillet and place over medium-high heat.
Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
Store in an airtight container for months.
Nutrition
Serving: 1serving, Calories: 57kcal, Carbohydrates: 11g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 214mg, Fiber: 5g, Sugar: 1g, Vitamin A: 115IU, Vitamin C: 1.5mg, Calcium: 119mg, Iron: 4.8mg
Course: Condiment
Cuisine: American, Indian
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Condiments Healthy Recipes World Flavorscardamom clove cumin curry garam masala
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63 comments on “Roasted Garam Masala”
Leave a comment »
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Gillian — Reply
Hi I do not have dry ginger for the garam masala recipe please let me know how much dry ginger powder I should add..thanks
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Sommer Collier — Reply
Hi Gillian!
Try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
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Dwayne — Reply
Great post. I was checking continuously this blog and I am inspired!
Extremely useful information particularly the last section :) I handle such info much.
I was seeking this particular information for a long
time. Thanks and best of luck. -
geet — Reply
This is amazing! thanks for sharing. I have just started cooking and i think this will somewhere impress my mother.
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Mark O'Brien — Reply
Hi Sommer. Thanks so much for this recipe. I always love making spice mixtures from scratch as nothing compares to the freshness and POP of toasting and grinding your own. Making chicken tikka masala this week and although I do have garam masala in my pantry I’m going all the way and making your recipe for it! It looks fabulous! Great pics BTW. Life it too short for OLD SPICE!
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ski — Reply
Whole star anise isn’t used in Indian cooking -it’s a Chinese spice.
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Club Nintendo — Reply
Greetings! This is my first visit to your blog! We are a group of volunteers and starting a new
project in a community in the same niche.
Your blog provided us useful information to work on. You have done a outstanding job! -
keluargasony — Reply
I just made it, and smell so strong haha.. no wonder this spice called hot spice.. it is really strong, hot and so “indian” for my nose.. would be agreat dish cooked with this spice.
I made 1/2 batch of your recipes, and its alot.. i skip dry/powder ginger, because i only have fresh one.. so ill add more fresh ginger on the recipes..Thanks alot author..
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keluargasony — Reply
I wa looking for small batch recipe of garam masala, and your article really made my day hehe
Have a nice day
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メンズ ugg ブーツ — Reply
Hello there! This article couldn’t be written any better!
Looking through this article reminds me of my previous roommate!
He continually kept talking about this. I most certainly will send this article to him.
Pretty sure he will have a good read. Many thanks for sharing! -
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Charlie — Reply
Love the look of your spice tin. Can you buy them online?
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Amy @ Gastronome Tart — Reply
I wish I had this recipe a couple of months ago when I actually bought the stuff :( This one looks so much better!
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Tiff @ Babes and Kids — Reply
How cool and unique!
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Magic of Spice — Reply
Love the spices you have used here for the garam masala, and really love that they are toasted! I can just imagine the amazing aroma :)
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marla — Reply
Those whole spices are so pretty! Must get my hands on some star anise & make my own masala!
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Brandon @ Kitchen Konfidence — Reply
Mmmm, I LOVE garam masala. Such a wonderful spice blend. I make spiced mixed nut each year and I always add some garam masala.
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Kristen — Reply
I love making my own spice blends, too. I haven’t tried garam masala at home yet. Thank you so much for sharing this!
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Sophie — Reply
What a terrific idea to make your own garam masala!! waw!!
I am so going to make this! yum!
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Monet — Reply
I’m always so inspired when I see someone take something like spices and turns them into a beautiful photographic journey. Thanks for sharing. I hope you have a beautiful Wednesday full of laughter and love.
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torviewtoronto — Reply
this masala looks aromatic
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Dmarie — Reply
I actually have some of this stuff in my spice cabinet, but hadn’t the foggiest what to do with it. thanks for the suggestion, Spicy…will def try it soon in some hot cocoa!!
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A Little Yumminess — Reply
Great minds think alike :) I was just contemplating making my own garam masala. You beat me to it! :)
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Savorique — Reply
Your colorful photos of the spice blend before processing are superb! Glad the cayenne pepper is optional because my vegetarian mouth is quite sensitive to this thing.
I usually put Cognac XO into my old fashioned hot chocolate for a special kick but I’ll try garam masala now ;) Thank you. -
Lauren — Reply
YES! Thank you for this recipe! Making it yourself seriously is the much cheaper alternative!
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I love all the close ups of the spices, they are really beautiful.
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Susan in the Boonies — Reply
Your photography is lovely!
I got my recipe for Garam Masala from Cooks Illustrated.
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Aldy @ Al Dente Gourmet — Reply
BTW, I love every single pic :) Happy Halloween!
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Aldy @ Al Dente Gourmet — Reply
WOW! Look at that…Simply gorgeous, Sommer. So fragrant and delicate! Love it :) Have a great week ahead!
HUGS <3
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Sonia — Reply
Happy Halloween to you……! Hope having fun today and this garam masala is looking superb. thanks for sharing this recipe, too perfect to add indian flavors to any dish. I loved the addition of star anise in it, will try it soon…. !!!
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carolinaheartstrings — Reply
This post inspired me. Thanks for sharing it.
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Stephanie @ Eat. Drink. Love. — Reply
These photos are lovely! And that garam masala looks so great! And I bet it tastes and smells even better!
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Sneh | Cook Republic — Reply
Inspired! Your garam masala looks fantastic! Must have a nice kick to it.
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Des — Reply
I am loving this! I use garam masala quite a bit. I’m going through bottles all the time. This could make things quite a bit easier. Thanks or sharing the recipe!!
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Cassie — Reply
Beautiful photographs! I love having recipes for things like this at home. It sounds wonderful!
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Alaiyo Kiasi — Reply
Thanks for sharing your recipe for Garam Masala. I learned, a few years ago, that in India, there are many recipes for Garam Masala since many people make it with spices that they prefer. Great photos and close-ups of the spices. I can almost smell them.
Cheers,
Alaiyo
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Karen — Reply
What a wonderful blend of spices. This would liven up any recipe!
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Angie's Recipes — Reply
I do love homemade garam masala! Not sure about the cost advantage, but freshness and flavours are unbeatable!
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Alison @ Ingredients, Inc. — Reply
awesome one!! Fantastic photos
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Catherine — Reply
Clever! Thanks for the post!
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Liz — Reply
Oh, how beautiful!!! Love your photos of the spices…truly lovely. And the scent must be fabulous…
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Diane {Created by Diane} — Reply
oh that sounds wonderful!
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Kathy - Panini Happy — Reply
I fell in love with garam masala this year – I want scented candles in this fragrance so it can fill up my house! Well, I guess toasting my own blend might have the same effect. :-) My new bottle from Penzeys arrived last week but next time I’d love to try your approach.
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Asiya — Reply
Love the pictures! Homemade Garam Masala is much better than the store bought and makes a huge difference in the taste of the food. Mine is a little difference. I also add black cumin and don’t use ginger, star anise and dried cayenne chilli! I also roast and grind my own coriander and cumin powder too….
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Helene — Reply
I’ve never made my home. What a great idea. It must be so fragrant.
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Isabelle — Reply
I’m just starting to discover Indian food at home, and I’m amazed at the huge difference a homemade spice blend can make… definitely a huge step up from the bottled stuff.
Love the idea of using this blend in a pumpkin spice cake. That’s going straight to the top of my must-bake list! :) -
Marly — Reply
Those spices looks so beautiful…it’s a shame to grind them up. But I guess that’s the best way to enjoy them. Thanks for another great recipe!
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Julie M. — Reply
I would have never thought to make garam masala from scratch. Great idea Sommer!
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Jeanette — Reply
I love garam masala, but I’ve never made it from scratch – I can only imagine how much more fragrant it must be than the preground kind.
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Bev Weidner — Reply
Seriously. OMG. This is my most favorite spice ever. I’m FREAKING OUT.
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Cookin' Canuck — Reply
LOVE this, Sommer! Garam masala adds such a wonderful depth of flavor to so many dishes and the fresh stuff always tastes the best.
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Fresh and Foodie — Reply
I love the idea of making spice blends from scratch, and you’re right — this one is perfect for the crisp weather.
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Roxana GreenGirl — Reply
I love using Garam Masala but have never made my own. Seemed easier to buy some from the Indian store. Thanks for sharing a homemade version Sommer.
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Jen at The Three Little Piglets — Reply
I so want to be able to smell that right now! I’ve heard it’s really good in tea as well.
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Francois — Reply
Mouth watering.
Thanks for sharing this. I hope it incite many to try their hands at mixing their spices to create unique blend to flavor their meals. It is so easy and the result is way above any pre-mixed and pre-grounded product on the market.
