Garam Masala

I never use the bought Garam Masala, but make small quantities as I need it, as it soon loses its aroma and flavour. It will keep a couple of weeks if stored in an airtight container.

Ingredients for Garam Masala

It should be made predominantly from ‘expensive spices’, such as the following:

  • Cardamom (black and green)
  • Cloves
  • Cinnamon stick
  • Fennel seeds
  • Allspice
  • Nutmeg
  • Bay leaf

You can also use some ‘everyday spices’ such as

  • black peppercorns
  • cumin seeds
  • coriander seeds.


  1. Heat the whole spices gently in a heavy saucepan, until they release their aroma, and begin to colour.
  2. Allow to cool, and grind in a spice-grinder or pestle and mortar to a fine powder. ( I don’t bother shelling the cardamoms.)

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