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Garam Masala

Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe.

This mix will be good for a few months.

This recipe will make about 5oz of Garam Masala

Garam MasalaIngredients:

  • 1/3 cup cumin seeds (jeera), 40 gram
  • 2-1/2 tablespoons black pepper (kale mirch), 20 gram
  • 1/4 cup whole black cardamom (kali ilachi), 20 gram
  • 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
  • 1 cup packed bay leaves (tajpat), 20 gram
  • 1/4 cup cloves (long), 20 gram
  • 2 teaspoons mace powder (javantri), 8 gram
  • 2 teaspoons nutmeg powder (jaiphal), 8 gram


Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.

All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.

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27 thoughts on “Garam Masala

  1. Hello Manjula aunty, i like all yr recipes. All are very simple and homely which I can well try..:).. I need recipe for making gulab jamun powder in home itself.. Thank you..

  2. Don’t we need to dry roast these?
    My grinder is strong. So should I not use the powder form and use the khada form

  3. What kind of Bay leaves do you use? Apparently there is an Indian Bay Leaf (Cinnamomum tamala, Lauraceae) which tastes more like cinnamon, and then the Bay Laurel Leaf (Laurus nobilis, Lauraceae), which is the kind familiar to my friends in North America.

    Thanks – love your work Manjula!

  4. Hello,

    I am in Brazil and We don’t have black cardamom in here. Is there any item that I could replace the black cardamom?


  5. Coriender seeds are main ingredient in any garam masala.
    Your garam masala don’t have coriender seeds.

    1. you can use a spice grinder but be careful: just pulse, pulse, pulse – don’t hold the button down and whir away. if you do, this makes the spices heat up and that can alter the flavour, give it an unpleasant note, or hasten the rate at which it goes stale.

      best is to use a mortar and pestle. it’s not as convenient but it’s gentler on the spices and you can grind to the consistency that you prefer.

  6. All of your recipes look marvellous. I really liked making the Aloo Jeera and I especially appreciate that you are now giving out ingredient measurements in metric as well. Thank you so much!

  7. Hi Aunty, your recipes are great, I have tried a few of them and I love your spirit.. keep rocking 🙂

    1. mace comes from the nutmeg plant – it’s the red lacy membrane that covers the nutmeg seed.


      it can be difficult to get in some places. if you cannot find it, substitute nutmeg (you might want to reduce the amount just a bit). this will work nicely but of course the flavour will not be as authentic as if you follow the recipe perfectly.

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