Garam masala is a richly aromatic Indianspice blendthat brings floral, earthy, and herbal notes to countless dishes. The name translates from Hindi to “hot spices,” whichNik Sharma explainsis a reference not to its spiciness level (it’s quite mild), but rather to the body-warming properties of the ingredients in an Ayurvedic sense. That said, those ingredients aren’t written in stone—garam masala recipes change from household to household and region to region within northern India, where the spice mix likely originated, as well as throughout southern India, neighboring South Asian countries like Bangladesh and Pakistan, and across the Indian diaspora.
Though it’s possible to buy garam masala at the grocery store, supermarket versions are almost universally lackluster and often stale. Instead,we highly recommendpreparing your own usingfreshly bought whole spices. Here, toasty spices like cinnamon, mace, and nutmeg, combine with cardamom, coriander, cumin, black pepper, dried chili, and bay leaves. Rosebuds, which you can find in most Indian or Middle Eastern markets, add a fragrant floral note, but you can substitute black cardamom, fennel seeds (in the style of Kashmir), or a teaspoon of royal cumin (shahi or kala zeera, also found in Indian markets)—or just eliminate the roses altogether. Gently toasting the spices before grinding them coaxes out their full depth of flavor. Once made, the blend will keep for about four months in an airtight container, at which point its potency will begin to deteriorate.
One beautiful thing about homemade garam masala is how versatile it is. It adds complexity tochicken korma,samosa puffs,lamb haleem, butter chicken,peach crisp, or a batch offreeform chicken meatballs. Combine it with seafood, too, for flavorfulprawns, garam masala scallops, or a heaping bowl of spiced mussels; keep things vegetarian withvegetable biryani,kala channa, or these spicy, tangy, super-satisfying chana masalacheese fries.
Ingredients
Makes about ¾ cup
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.
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Reviews (7)
Back to TopThis garam masala recipe will rocket your dish to a new world. Excellent and beyond! Add another fork, please.
becknall
Petaluma, CA
9/2/2019
I made this today as I had everything but the mace. It smells divine and made my chicken tikka masala perfect.
evancko7960
Cape May, NJ
3/2/2018
Superb! Ran out of the store-bought garam masala. This is so much better!
Anonymous
Oregon
6/4/2017
Quite frankly, this recipe has changed my culinary life; it is hard to think how I managed without Garam Masala as an arrow in the quiver of my food arsenal before! I now ALWAYS have a batch ready in the spice cabinet; it lasts less than two weeks, believe me!
BellJP
Chicago, IL
12/24/2016
It should be noted that not all bay leaves are the same. The typical ones found in the grocery store are *Bay Laurel* leaves. These have a *very* different flavor from *Indian Bay* aka Malabathrum or Cinnamon Leaves. The kind you should use here is Indian Bay, as it compliments Cassia cinnamon.
xyne
3/31/2015
I was halfway through measuring out little bags of the ingredients when I noticed the pre-mixed garam masala in the jar on the top shelf in the grocery store spice section. I took it down and found it was empty, so my efforts on the ingredient front were not wasted. What I just whirred up at home in the spice grinder smells so much better than the remnants in that container! Cheap to make - less than $2 for all of the spices (bought in bulk) - quick, and worth it. I use this for the easy chicken masala recipe on this site.
nonsequiteuse
Houston, Texas
9/19/2010
Garam Masala is very inexpensive to buy, but it's flavor is enhanced with this recipe. Once you make your own Masala, you'll never buy again.
gpynn
Moncton, New Brunswick
1/2/2008
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