Homemade Garam Masala Spice Mix

Author: Veena Azmanov

Prep Time: 10

Cook Time: 5

Total Time: 15

Calories: 0

Adjust Servings Here: 1 cup

Description

This traditional homemade garam masala recipe is made with whole spices for deep, aromatic flavor. Learn what spices are used in garam masala and how to make it at home, plus a quick ground-spice option for everyday Indian cooking.

Ingredients

Garam Masala with Whole Spices

⅓ cup Coriander seeds (Dhaniya)
¼ cup Cumin seeds (Jeera)
2 tbsp Black cardamom (Elichi)
3 tbsp Green cardamom (Badi Elichi)
2 3-inches Cinnamon sticks (Dalchini)
4 med Bay leaf (Javitri)
2 tbsp Whole cloves (Laung)
½ small Nutmeg (Jaiphal) or 1 ½ tsp fresh grated
2 star Star anise (Chakra Phool)
2 piece Mace (Javitri) strands
2 tbsp Fennel seeds (Sauf) (optional - great for meat recipes)

Garam Masala from ground spices

⅓ cup Coriander powder
¼ cup Ground cumin
2 tbsp Black Pepper powder
2 tbsp Ground cardamom
1½ tbsp Ground cinnamon
1 tsp Ground nutmeg
2 tsp Ground cloves
2 tsp Ground ginger

Instructions

Step-by-step: Homemade Garam Masala (Whole Spices)

Measure and prep the spices - Measure all spices first. If using green cardamom pods, lightly crush them and use the seeds (the pods don’t grind smoothly). Break cinnamon sticks into smaller pieces.
2 tbsp Black cardamom (Elichi) , 3 tbsp Green cardamom (Badi Elichi) , 2 3-inches Cinnamon sticks (Dalchini)
Toast the spices (wake them up) - Place a dry skillet on medium-low heat. Add coriander and cumin first and toast for about 1 minute, stirring. Add the remaining whole spices (peppercorns, cardamom, cloves, cinnamon, bay leaves, star anise, fennel, black cardamom, mace).
⅓ cup Coriander seeds (Dhaniya) , ¼ cup Cumin seeds (Jeera) , 4 med Bay leaf (Javitri), 2 tbsp Whole cloves (Laung) , ½ small Nutmeg (Jaiphal), 2 star Star anise (Chakra Phool), 2 piece Mace (Javitri), 2 tbsp Fennel seeds (Sauf)
Toast until fragrant (don’t burn them) - Stir constantly for 3–5 minutes until the spices smell deep, warm, and very aromatic. If you see smoke or the cloves look very dark, the heat is too high — lower it immediately.
Cool completely - Tip the toasted spices onto a plate and let them cool for 10 minutes. This keeps the mixture dry and helps it grind into a fine powder.
Grind - Grind in batches using a spice grinder/coffee grinder until fine. If needed, sift and regrind any larger bits (especially cinnamon).
Add nutmeg at the end - Grate in nutmeg (or add ground nutmeg), then pulse once more just to combine.
Store - Transfer to a clean, dry airtight jar. Store in a cool, dark cupboard.

Step-by-step: Garam Masala from Ground Spices (Quick Method)

Measure and Mix the spices - Add all ground spices to a bowl. Whisk well until evenly blended (no streaks of cinnamon or clove).
⅓ cup Coriander powder, ¼ cup Ground cumin, 2 tbsp Black Pepper powder, 2 tbsp Ground cardamom, 1½ tbsp Ground cinnamon , 1 tsp Ground nutmeg, 2 tsp Ground cloves, 2 tsp Ground ginger
Optional: bloom for better flavor - For extra fragrance, toast the spice mix in a dry skillet over low heat for 20–30 seconds, stirring constantly, just until aromatic. (Don’t let it darken.)
Store - Transfer to an airtight jar and store away from heat and light.

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

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