• Kishan Desai

Garam Masala

Updated: Jun 18, 2020

Garam Masala is a staple spice blend in Indian cooking. There are many versions of this spice mix but the best part about making your own is that you can control what you put in your masala. I like to have a few different varieties of Garam Masala in my spice cabinet. This is a mild and simple version of Garam Masala.


  • 1/2 Cup of Coriander Seeds

  • 1/4 Cup of Cumin Seeds

  • 10 Green Cardamom Pods

  • 5 Black Cardamom Pods

  • 15 Cloves

  • 20 Black Peppercorns

  • 4 Cinnamon Sticks

  • 5 Bay Leaves

  • 1/2 of a whole nut meg

  • 5 Star Anise

  • 3 Mace

  • 2 Tbs of Fennel Seeds


For this recipe, you want to start off by dry roasting all over your spices on a medium-low flame. You can customize your Garam Masala by adding any additional spices that you may like or omitting any that I have written above.

Once you have dry roasted your spices, grind your spices in a blender or mortar and pestle. You want a pretty fine Masala.

Once your Garam Masala is ready, you can store it in your spice cabinet, or even in your freezer to keep it fresh. You will find me using Garam Masala in a few of my recipes and I highly recommend everyone who frequently cook Indian cuisine, to blend their own Garam Masala. It will truly change the flavor profile of your home cooked Indian meals.

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-Kishan Desai

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