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
Makes: 1/3 cup

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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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