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Garam Masala

by Suvir Saran
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Garam masala, which means hot spice, is the Indian equivalent of the French herbes de Provence or the Chinese five spice powder. The recipe changes from region to region in northern India, with each household adding its own touch. As a rule, garam masala is added at the last step of cooking, almost like a fresh herb. If cooked too long, it tends to become bitter. Garam masala is available on some grocery store spice racks as well as in Indian markets, but for the best flavor, toast and grind your own. Yields about 3/4 cup

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients dried red chiles mace cinnamon more more
1 cinnamon stick (2-1/2 to 3 inches long), broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 Tbs. green cardamom pods
1 Tbs. whole black peppercorns
2 tsp. whole cloves
1 small dried red chile, stemmed
1/4 tsp. nutmeg (preferably freshly grated)
1/8 tsp. ground mace

Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin seeds darken to a deep, toasty brown color, 2 to 3 minutes—the spices may crackle and smoke a bit. Immediately transfer to a plate or bowl to cool. Add the nutmeg and mace, and grind the spices in a spice grinder to a fine powder, working in batches if necessary.

Make Ahead Tips

Garam masala can be stored in an airtight container for up to 4 months.
photo: Scott Phillips
From Fine Cooking 83 , pp. 70
January 1, 2007

user reviews

Rate this Recipe
Star Star Star Star Star by ValArt, 8/25/2011Excellent; you will never get this flavor in a bottled garam masala.
Star Star Star Star Star by Jo, 2/6/2011absolutely fantastic! Earthy, fragrant, amazing, easy to make. I made 1/3, which was plenty for the recipe I was making with lots left over.