Roasted Garam Masala
How to Make Garam Masala – This easy homemade roasted garam masala recipe is the perfect way to add a kick of flavorful spices to your favorite Indian-inspired dishes, and more!
Why We Love This Classic Indian Spice Blend
Vibrant and delicious Indian flavors are a comfort to me, warming the belly and soul… The smell of dark earthy spices conjures up hazy memories of rickshaws, colorful markets, and old friends from my time spent in India when I was younger.
The colors and rustic fragrance of Indian cooking awaken the senses and complement many fall fruits and veggies such as pumpkin, butternut squash, apples, and root vegetables. And the not-so-secret ingredient that is the cornerstone of South Asian recipes is a quality garam masala seasoning blend!
Now, this is traditionally called “roasted” spices; however, there is no actual oven roasting. Instead the spices are dry toasted in a skillet on the stovetop. It is a super easy method that takes only a few minutes to prepare.
What is Garam Masala?
Garam Masala is a northern Indian spice blend that literally translates to “hot mix.” That’s not to say that Garam Masala is always spicy hot. There are many variations of Garam Masala, however, the base generally consists of cinnamon, coriander seeds, cumin seeds, cloves, and cardamom.
The emphasis on “hot” is completely optional. I like to add a little heat to mine, but not so much that it takes away from the other flavors. In this batch, I used tiny Piquin peppers for an extra punch! (But be sure to serve a refreshing lassi or berry nimbu on the side!)
While you can easily find bottles of the seasoning mix at the store, really nothing beats this homemade blend of spices… Not only do you get to have complete control over the quality and quantity of ingredients, this recipe is also super cost-effective!
Ingredients You Need
- Coriander Seeds
- Cumin Seeds
- Peppercorns
- Dried Ginger
- Green Cardamom Pods
- Whole Star Anise
- Cloves
- Cinnamon Sticks
- Bay Leaves
- Small Whole Nutmeg
- Dried Cayenne Chile – or 1 teaspoon Piquin chiles (optional)
How to Make Garam Masala
- Pour all the spices in a large skillet over medium-high heat. There’s no oil needed!
- Toss as you toast the spices for several minutes, until they are slightly darker and the aroma is strong.
- Cool slightly and pour the roasted spices into a coffee or spice grinder (or GOOD food processor). Grind the toasted spices… You want course ground for dry rubs, and fine ground for curries and baking.
- Use immediately or transfer to an airtight container to store.
Get the Complete (Printable!) Homemade Garam Masala Recipe Below. Enjoy!
How to Use Homemade Garam Masala
Use the seasonings to make traditional Indian food recipes, like:
- Instant Pot Butter Chicken
- Chicken Madras Curry
- Paneer Tikka Masala
- Crockpot Chickpea Curry
- Instant Pot Tandoori Chicken Drumsticks
- Spicy Roasted Chickpeas
But that’s not all! People are often perplexed by how to incorporate this spice blend into their non-Indian meals. Garam Masala, I believe, is the most versatile of Asian spice blends because of the strong reliance on cinnamon. This bold spice blend can add intriguing flavor to SO many dishes… For kicks, try Garam Masala in:
- Spiced Nuts
- Cookies
- Pumpkin Spice Cake with Maple Frosting
- Curried Apple Turnovers
- Roasted Butternut Squash
- Chicken Sausage Apple Squash Sheet Pan Dinner
Frequently Asked Questions
First off: Cost. A 2 ounce jar of Garam Masala can cost around $7 a pop. Yet, if you use restraint at the grocery bulk bins, you can buy the ingredients to make 1/2 cup for about $1.50.
Next: Freshness. Roasting your own spices releases the oils in each spice, bringing the flavors to the surface. Therefore the spices taste fresher and more robust.
And of course: Flavor. There is no “official” Garam Masala recipe, because it is made to taste. Making your own, allows you to adjust the heat and ingredients to your liking.
Yes, try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
You can keep this spice blend stored in an airtight container in a cool, dry place for at least 6 months.
Looking for More Great Spice Blend Recipes? Be Sure to Also Try:
- Easy Adobo Seasoning Recipe
- How To Make Italian Seasoning Recipe
- Best Ever Blackened Seasoning Recipe
- The Best Steak Seasoning Recipe
- Cajun French Fry Seasoning
Get the Complete (Printable!) Homemade Garam Masala Recipe Below. Enjoy!
Garam Masala Recipe
Ingredients
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 4 teaspoons peppercorns
- 2 pieces dried ginger
- 1 tablespoon green cardamom pods
- 3 whole star anise
- 2 teaspoons cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1 whole nutmeg small
- 1 dried cayenne chile or 1 teaspoon Piquin chiles, optional
Instructions
- Pour all spices in a large skillet and place over medium-high heat.
- Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
- Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
- Store in an airtight container for months.
Hi I do not have dry ginger for the garam masala recipe please let me know how much dry ginger powder I should add..thanks
Hi Gillian!
Try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.
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I was seeking this particular information for a long
time. Thanks and best of luck.
This is amazing! thanks for sharing. I have just started cooking and i think this will somewhere impress my mother.
Hi Sommer. Thanks so much for this recipe. I always love making spice mixtures from scratch as nothing compares to the freshness and POP of toasting and grinding your own. Making chicken tikka masala this week and although I do have garam masala in my pantry I’m going all the way and making your recipe for it! It looks fabulous! Great pics BTW. Life it too short for OLD SPICE!
Whole star anise isn’t used in Indian cooking -it’s a Chinese spice.