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Homemade Garam Masala

A warm, aromatic spice blend essential in Indian and Pakistani cooking. This homemade garam masala adds depth and complexity to curries, stews, and marinades.
Print Recipe
Prep Time 10 minutes
Toasting spices 2 minutes
Total Time 12 minutes
Servings: 6 tablespoons
Course: Spice Blend
Cuisine: Indian, pakistani
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp cumin
  • 1.5 tsp coriander seeds
  • 1.5 tsp green cardamom pods
  • 1 tsp black peppercorns
  • 1 inch cinnamon stick
  • 1/2 tsp whole cloves broken into small pieces
  • 1/4 whole nutmeg broken into small pieces

Equipment

  • 1 Spice grinder (or a Mortar and Pestle)

Method
 

  1. Toast: In a dry skillet, toast cumin, coriander, cardamom, peppercorns, cinnamon, cloves, and nutmeg chunks over medium heat for 1–2 minutes until fragrant.
  2. Cool and blend: Allow spices to cool, then grind them all together into a fine powder using a spice grinder or high-powered blender.
  3. Store: Transfer to an airtight jar and store in a cool, dark place for up to 6 months.