Making your own Garam Masala is simplified by using ground spices that you likely have in the pantry. It’s delicious and good in so many Indian dishes.

What Is Garam Masala?

If you’re not familiar with Garam Masala, it’s a spice blend that’s used extensively in Indian cuisine in dishes like curries and pilafs. Garam translates to “hot” and masala to “spices.” It doesn’t taste super spicy though, it’s more of a warm (think cinnamon) and earthy (think cumin) seasoning blend.

Recipes for garam masala are varied and can indicate the region of origin. Generally a spice blend reflecting origins in Northern India is pretty mild and uses peppercorns as the heat-giving spice. As you travel further south in India, the spice blend tends to gain a little more heat from red chiles.

The recipes for garam masala not only reflect a region, but oftentimes are handed down through family members. So, the recipes can vary not only in specific ingredient amounts but with what’s actually included as well.

Garam Masala vs. Curry Power

Since both of these spice blends are common in Indian dishes, you might be wondering if they are interchangeable and if you can substitute one for the other.

You can immediately tell there are some differences based on the color. Curry powder tends to be more yellow or orange thanks to the turmeric which is a primary ingredient. Garam Masala is more of a warm brown.

Curry powder is fragrant and savory, but more mild in flavor. It has less of the warm spices of garam masala, which can almost taste sweet in comparison because of the cinnamon and cardamon. Curry powder often includes coriander, cumin, and ginger, as well as that main flavor of turmeric. 

Both of these spice blends can vary with what’s included depending on where they are from.

What Spices Are Usually Included?

Some of the typical spices used to make a garam masala blend are:

• Cumin – used as widely as black pepper, this spice provides an earthy and savory flavor
• Coriander – this seed is from the cilantro plant and adds a savory, crisp, even citrusy flavor
• Cardamom – this spice is native to India and provides a floral note (it has a Chrismassy flavor like cinnamon and cloves too)
• Cinnamon – adds a warm, familiar flavor
• Black pepper – contributes a little heat
• Nutmeg – adds a slight sweetness and nuttiness
• Cloves – this gem from Indonesia is very potent and adds a tingly warmth
• Fennel seeds – gives a sweet, earthy taste with a touch of licorice

Variations of the recipe can also include dried red chilies, bay leaves, ginger, garlic, saffron, star anise, mustard seeds, mace, or turmeric.

Using Whole Spices

Traditionally, the blend is made by toasting whole spices and grinding in a spice grinder – AKA a coffee grinder used only for spices. To simplify though, the recipe below use ground spices, but you could use whole spices if you would like to give it a try.

To make a spice mix with whole spices, you first need to measure the correct amount. Whole spices aren’t exactly the same as ground when it comes to measuring them because their volume per weight is different. However, it will end up being close enough so don’t worry about it and just go ahead and measure them.

You’ll be toasting all of the whole spices except for the nutmeg. Whole nutmeg is rather large and you’re best to just add it into your blend ground untoasted. You can buy already ground nutmeg or get round whole nutmeg and grate it on a rasp.

As to the cinnamon, you’ll break it into pieces before toasting it so that you can measure it. For the small batch, you’ll want a 1 inch piece. For the large batch below, you’ll want about 4 inches.

Place the cumin seeds, coriander seeds, cardamom pods, broken cinnamon stick, peppercorns, whole fennel seeds, and whole cloves into a dry skillet and toast over medium heat until fragrant. Stir often and keep an eye on the spices so that they don’t scorch. Remove the skillet from the heat and then immediately transfer the spices to a plate or bowl so that they stop being in contact with the hot pan, where they could continue to cook and burn. Allow to cool completely before grinding them in a spice grinder.

Put the toasted spices into the spice grinder, and grind them up. You can alternatively use a mortar and pestle and grind it all by hand. Stir in the ground or grated nutmeg.

Making A Small Batch

To Make 2 Tablespoons of Garam Masala, Combine:
• 1 and 1/2 tsp. ground cumin • 1 and 1/2 tsp. ground coriander seed • 1 tsp. ground cardamom • 1 tsp. ground cinnamon • 1/2 tsp. black pepper • 1/4 tsp. ground nutmeg • 1/4 tsp. crushed fennel seed • Pinch of cloves

To Add Directly to the Food You’re Cooking: Add equal amounts of cumin and coriander, then a bit less than half that much of cardamom and cinnamon, and about a third as much of black pepper, nutmeg, and crushed fennel seeds. A small amount of cloves.

Uses For Garam Masala

Now that you’ve made your fabulous spice blend, what recipes can you use garam masala in? You can use this in chicken curry, dal, soups, and stews. You could even use it as a dry rub or mix it into a marinade.

Try it in our Red Lentil Dal recipe or Lamb Rogan Josh.

More Amazing Homemade Spice Blends

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