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Garam Masala Cloves Cardamoms Fennel Bay Leaves Star Anise Cinnamon Coriander Seeds Cumin Seeds

Garam Masala

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Garam Masala is a fragrant Indian spice blend made from whole spices, used to add warmth, depth, and aroma to a dish just before serving. There’s no single fixed recipe—this blend can be customized to suit your taste, whether you prefer it mild and aromatic or bolder and spicier. Making it at home lets you control the heat and flavor, and creates a pantry essential that’s far more nuanced than many store-bought versions.
Course Spice Blend
Cuisine Indian

Ingredients

Recommended Spices
  • 2 tbsp Coriander Seeds
  • 2 tbsp Cumin Seeds
  • 4 pods Black Cardamoms
  • 1 tbsp Cloves
  • 2 inch Cinnamon Stick
  • 1 tsp Black Peppercorns adds heat to the Garam Masala; adjust per your taste
Optional Spices
  • 2-3 Bay Leaves medium sized
  • 10 pods Green Cardamoms
  • 2 blades Mace
  • 1-2 Star Anise
  • 1/4 tsp Nutmeg Powder
  • 1 tsp Fennel Seeds

Method

Toast the Spices
  1. Add the spices to a heavy bottom pan and toast them at medium to medium-low heat. 
    TIP: If you’re doing this for the first time, then you could toast at medium-low so you can get familiar with the toasting method. When toasting at lower heat, it will take a little longer, but it is easier to manage the toasting process so that you don’t burn the spices.
    Garam Masala Cloves Cardamoms Fennel Bay Leaves Star Anise Cinnamon Coriander Seeds Cumin Seeds
  2. Keep the spices moving by either stirring them or shaking the pan; this ensures they toast uniformly and don’t burn.
  3. After a couple of minutes, the spices will turn aromatic and you may see some fumes rising up from the pan. That’s a sign that they are getting toasted. Continue toasting for another 20-30 seconds and watch the spices closely.
    TIP: The coriander and cumin seeds may turn a shade darker at the same time that the spices turn aromatic; this is alright but don’t wait for that to happen because you may risk burning the spices. An easy way to check if you’ve roasted the spices enough is to taste the cumin seeds. Take one and chew it (be sure to cool it if it’s still hot!) and if it’s crunchy and turns into a powder when you bite it then it’s done. Also, it should not taste bitter; roasted cumin powder has an earthy, nutty, sweet taste.
  4. Turn off the heat and empty the spices into a plate to stop the toasting process and let them cool completely.
    Garam Masala Cloves Cardamoms Fennel Bay Leaves Star Anise Cinnamon Coriander Seeds Cumin Seeds
  5. Once cooled, transfer the toasted spices into a mortar or a spice grinder.
    Garam Masala Cloves Cardamoms Fennel Bay Leaves Star Anise Cinnamon Coriander Seeds Cumin Seeds
  6. Grind the spices to make a fine powder.
    TIP: A spice grinder is a great tool to have around the kitchen if you cook with spices. I recommend that you use a dedicated grinder for spices and don’t use the same grinder for grinding other ingredients, such as coffee, so you don’t mix the aromas.

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