A garam masala spice mix is a blend of warm spices used in Indian cooking. Often used in combination with curry powder in dishes such as tandoori, tikkas, and curries. You can make this blend yourself with spices you probably already have in your kitchen.
It's pronounced as gah-ram mah-sah-lah. While there is no 'h' in the spelling, it's very much in the pronunciation. In Hindi, which is the national language of India, the word garam means 'warm or hot' and the word masala means 'spices'. So, basically, garam masala is a blend of warm spices very similar to how we have pumpkin spice or gingerbread spice.
There are plenty of health benefits to garam masala! Remember my 5 spice ginger tea for a cold and sore throat? All these spices apart from adding flavor and warmth to our body have been used for thousands of years by our ancestors for medicinal purposes. You can learn about it in Indian literature. And there is a long history of the uses of the garam masala spices in Ayurvedic medicine. Due to the fact that these spices are full of antioxidant properties.
Is there a difference between curry powder and garam masala?
Yes!! A huge difference. Curry powder consists of basic ingredients that contribute to the taste of the curry, like, coriander, cumin, chilly, cayenne, etc. Garam masala consists of ingredients that add more in terms of flavor such as cardamom, cloves, and nutmeg. As a result, it does add a little taste but not as much as curry powder does to your curry.
Also, you can make a delicious curry with only curry powder and no garam masala. And yet, not the other way around. So, yes, you cannot omit the curry powder.
About this recipe
Below, I have given you recipes for this spice mix.
The first is made from ground spices and very similar to what you can purchase commercially.
The seconds if my mom's secret recipe. I call her the queen of spice mixes because she loved to play with spices. It is a unique blend of wonderful warm spices that compliment each other beautifully.
Some of the most popular recipes on my blog using this spice mix are slow cooker Indian chicken curry, Beef mince curry, Slow-cooked lamb masala, slow-cooked Indian beef curry, Indian chicken curry in 15 minutes, Kidney beans curry. You can find all my Indian recipes here
The best part of these spice mix recipes is you can use it not just in Indian cooking but also to flavor pies and cookie dough just as you would use pumpkin spice or gingerbread spice.
Step by step instructions (pin)
From ground spices
- Combine all the ground spices well.
- Store in an airtight spice jar for up to 3 months.
Mom's spice mix from whole spices
- Toast the whole spices in a frying pan on low heat for a minute.
- You will start to get the spices to give out a beautiful aroma.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder and blend until smooth.
- Transfer to an airtight spice jar and store for up to 3 months.
Storage
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life as stated by the supermarkets - but it's best to make a note on the jar so you know when its time to make a new batch.
- Finally, read the expiry date on the powders you used - choose the one with the earliest date as a guide.
Frequently asked questions
Chili powder is just one spice but garam masala is a blend of many spices, so you won't get the same flavor and taste to your curry with just chili powder.
Yes, for a quick curry with 500 grams chicken in addition to curry powder use these as a substitute for G masala
¼ tsp cardamom powder,
⅛ tsp ground cloves,
¼ cinnamon powder
⅛ tsp bay leaf crushed
Both curry powder and garam masala are Indian spice blends and both have very different spices in them. So, one cannot be used in place of the other. Garam masala is a combination of warm spices similar to your gingerbread or pumpkin spice mix.
You can make a curry without garam masala spice but not without curry powder.
Garam masala adds heat, not spice. So, never use too much. A little goes a long way.
Next time you make a Christmas cake use a dash of garam masala instead of the Christmas spice mix. Or try it in your next batch of fudge, molasses cookies, gingerbread cookies, and even fruit cakes.
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Description
Ingredients
From ground spices
- 1 ½ tsp Groud cumin
- 1 tsp Ground coriander
- 2 tsp Ground cardamom
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- ½ tsp Black peppe
Mom's garam masala
- 12 corns Peppercorns
- 2 pods Brown cardamom
- 4 pods Green cardamom
- 4 med Bay leaf
- 20 Cloves Cloves
- 6-inch stick Cinnamon
- 2 tsp Caraway seeds
- 1 star Star anise
- 2-inch piece Mace
- 1 tsp Pepper powder
Instructions
For the ground spices
- Combine all the ground spices well.
- Store in an airtight spice jar for up to 3 months.
Mom's from whole spices
- Toast the whole spices in a frying pan on low heat for a minute.
- You will start to get the spices to give out a beautiful aroma.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder and blend until smooth
- Transfer to an airtight spice jar and store for up to 3 months
Recipe Notes
Storage
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life as stated by the supermarkets - but it's best to make a note on the jar so you know when its time to make a new batch.
- Finally, read the expiry date on the powders you used - choose the one with the earliest date as a guide.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Karen Dyment
awesome, I like to grind my own.
Veena Azmanov
Thanks Karen.
Patty
I don't find garam masala here so I always omit it from my recipes. I didn't know it was so easy to make at home. I made some last week using your recipe and wow..what a difference it can make. I will never buy store bought again. Love the smell!!
Veena Azmanov
Thank you so much Patty . Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Natalie
What a great idea making garam masala at home! I always use the store bought spice, but definitely have to try this recipe as well!
Veena Azmanov
Thanks Natalie. I always make mine at home
Jane
Oh this is such a useful post, thank you! We get through quite a lot of garam masala, but I've always bought it ready blended.
Veena Azmanov
Thank you Jane. Yes, when you buy it's quite a big quantity. Personally I love to make small batches and keep the spices fresh.
Linda @ With A Blast
I just pinned your recipe and will be making a batch soon ! Never thought of making my own garam masala until now - thanks for sharing !
Veena Azmanov
Thank you Linda. I hope you try it.
Dannii
We use this in so many different dishes, so we always have a big jar of it in the kitchen. It never lasts long as we love it so much.
Veena Azmanov
Thanks Dannii. Happy to hear you use a lot. As long as it does not sit on the shelf for more than a year it's great.
Diana
I love garam masala spice mix and use it with tea and milk to drink. I buy mine from the shops, and now I wonder which part of India does my mix come from 🙂
Veena Azmanov
Thanks Diana. It does not matter which part it comes from - what's important is what is inside the garam masala.
Neetha
Hi Veena,
Awesome work...love to go through your site, beautifully done.Most of all its really nice that you are sharing your passion... Thank you for this recipe
Regards
Neetha Pereira
veenaartofcakes
Sorry for the delayed reply Neetha. Thanks for the comment. Makes me happy to see that you like my work find my blog useful.
Thanks
Veena
shalu
Superb..It's always amazing how beautifully you explain your recipes. I love your blog because there is always so much to learn.
veenaartofcakes
Thanks so much Shalu - Happy to hear that my blog is useful and educational to you.