Food + Wine

Homemade Garam Masala

Here’s an incredibly easy recipe for my version of the Indian spice blend. I use it in a lot of curries, and other stews.  It works great with most proteins!


 Measure out equal portions of each spice and place in a spice grinder.

Grind until a powder forms.

(I generally do a tablespoon of each for about 3/4 cup garam masala)

  • coriander seeds
  • black pepper
  • ground cinnamon
  • whole cloves
  • cumin seeds (ground can be subbed)
  • ground cardamom (sub the pods and make it an overflowing TB)
  • ground ginger
  • ground nutmeg
  • fennel seeds 
  • bay (or 5 whole leaves)
  • ground allspice
  • cayenne (start small and add as much or as little, depending on your taste)
Store in an airtight container in a cool place for several months
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