Garam Masala

Preparation info
  • Makes about

    ¾ cup

    • Difficulty


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

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


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 g