Garam Masala

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

From Scratch

By Michael Ruhlman

Published 2019

  • About

Garam masala, from northern India, is the most common Indian spice blend. It’s widely available in Indian markets but, as always, the vitality and brightness of whole spices you toast and grind yourself cannot be bought. This is Suvir Saran’s blend.


  • 1 (1-inch/2.5-centimeter) piece cinnamon stick, broken into pieces
  • 4 bay leaves
  • cup coriander seeds
  • ¼ cup cumin seeds
  • 6 green cardamom pods
  • 2 brown cardamom pods
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole cloves
  • 1 dried red chile
  • ¼ teaspoon freshly grated nutmeg
  • teaspoon ground mace


Heat the cinnamon, bay leaves, coriander seeds, cumin seeds, cardamom pods, peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes.

Transfer the spices to a rimmed baking sheet to cool. Once cooled, transfer the spices to a spice grinder, coffee mill, or small food processor, add the nutmeg and mace, and grind into a fine powder. Store in an airtight container for up to 4 months.