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Garam Masala Recipe

J. Kenji López-Alt
Published: Last Updated:
Garam Masala Recipe

[Photograph: Shutterstock.com]

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

Why It Works

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

Read more: The Food Lab: Better Channa Masala With a World Tour of Techniques

  • Yield:Makes about 1/3 cup
  • Active time: 10 minutes
  • Total time:10 minutes

Ingredients

  • 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

Directions

  1. 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.

This Recipe Appears In
The Food Lab: Better Channa Masala With a World Tour of Techniques
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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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