#Indian #Recipe Week: Making Garam Masala

#Garam #Masala is a popular Indian spice mix which has many slightly different recipes. Here is one recipe you can use:


  • 2 tablespoons whole coriander seeds
  • 1/2 teaspoon whole cloves
  • 1.5 tablespoon whole black peppercorns
  • 1.5 tablespoons cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon cardamom seeds
  • 3-6 dried red chilies, broken in pieces, seeds discarded (to taste)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground turmeric
  • Optional: 1/4 teaspoon asofoetida seeds
  • Optional: 1/4 teaspoon methi seeds or fenugreek


  1. Put all ingredients except the ground spices and chilies in a dry heavy skillet over no higher than medium heat, stirring until they turn several shades darker and give off a sweet smoky aroma, about 8 minutes. Shake the pan often to prevent them from burning.
  2. Cool completely. Transfer the mixture to a spice mill or clean coffee grinder and grind to a powder. Stir in all other spices.
  3. Store in an airtight container in a cool, dark, dry place. The mix will keep for up to 3 months if stored properly.


One thought on “#Indian #Recipe Week: Making Garam Masala

  1. […] the ghee, paneer, and garam masala recipes, we can create a great spiced spinach-cheese curry known as Saag […]

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