Garam Masala Recipe


Why It Works

  • Toasting whole spices creates better flavor than mixing pre-ground spices.

This basic spice mixture can be used to flavor a variety of curries, braises, and other Indian dishes.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 17 servings

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  • 6 to 8 green cardamom pods, green husks removed and discarded

  • 2 tablespoons (20g) whole coriander seed

  • 1 tablespoon (10g) whole cumin seed

  • 1 tablespoon (12g) whole black peppercorns

  • 1 teaspoon (4g) whole cloves

  • 1 teaspoon (4g) fennel seed

  • 1 (3-inch) stick of cinnamon (6g)

  • 1 star anise pod (1g)

  • 1/2 teaspoon (2g) ground nutmeg or mace


  1. Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet set over medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 2 minutes. Transfer to a spice grinder or mortar and pestle. Add ground nutmeg. Grind into a fine powder. Garam masala can be stored in an airtight, light-free container for up to 6 months.

Special equipment

Spice grinder or mortar and pestle


This recipe can easily be doubled or tripled.

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Nutrition Facts (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 17
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)