Garam masala

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Preparation info

  • For

    ⅓ cup

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

There’s one thing that’s certain about garam masala (literally ‘hot spices’) - every North Indian and Pakistani food lover will tell you that their recipe is the best of all, handed down by generation after generation of wonderful family cooks. At least that’s what my friends say. There really is no definitive recipe, but here is mine, based on many experiments, various mood swings and a little eavesdropping. As with all spice mixtures, make this in small batches as and when you need it as spices deteriorate once you grind them.


  • 8-cm cinnamon quill, snapped into smaller pieces
  • 2 Tbsp green cardamom seeds (not the pods)
  • 1 Tbsp black peppercorns
  • 1 Tbsp black cumin seeds
  • 1 Tbsp coriander seeds
  • 2 tsp whole cloves
  • 1 tsp freshly grated nutmeg
  • 1 tsp fennel seeds


Mix everything together in a small bowl then place half of it into an electric spice or coffee grinder. Grind on full speed for 20 seconds, tip into a clean jar, then grind the rest, add to the first batch and shake well. I keep my mixture in an airtight jar in the fridge.