Garam Masala Recipe

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This homemade garam masala recipe comes together in under 15 minutes and has a wonderfully deep fragrance and taste. Leave it as is or tweak it slightly for your own preference!

This warm spice blend is used often in dishes such as whole roasted Indian chicken, Instant Pot Chicken curry and this spicy zucchini curry, among other favorite Indian recipes.

After the amazing discovery with the homemade Cajun seasoning from last week, I got all excited about making my own spice blends. Because that seasoning was so good, I figured others must be the same.

And I was right. This homemade garam masala has a much deeper, more intense flavor than the stuff I have been buying at the store. It's so incredibly delicious and flavorful I'll probably never go back.

Especially since it takes under 15 minutes to make, even with toasting and grinding your own spices. It's so easy and so worth it. It takes less time that a trip to the grocery store!

What is Garam Masala?

Garam masala is a spice blend commonly used to flavor many types of Indian dishes. There are many different varieties, as many people have their own blends.

However, it is typically made with warm spices such as cinnamon, cloves and nutmeg, among others. While it's often made with whole spices (and I recommend doing the same for maximum flavor), it can be made with pre-ground spices as well for convenience.

Garam masala has deep, slightly sweet and ever more slightly spicy flavor to it. Some versions adds ground chilies or cayenne pepper for some extra spice, but my version does not.

Are Garam Masala a Curry Powder the Same Thing?

Not at all. They are two totally different spices, and if we're being honest, curry powder is a somewhat generic term.

Basic "curry powder" that you purchase from the grocery store has a variety of different spices, depending on the blend, but doesn't tend to be nearly as warm as garam masala. In addition, it usually contains spices with heat like cayenne, turmeric, lots of pepper and even paprika, among others.

Garam masala has almost a sweet flavor in comparison. I do not recommend substituting curry powder for garam masala in any recipe.

Why Is Homemade Garam Masala Better?

Bottom line, it has better flavor. In store bought versions, you never know how much or how little of each spice you will get in the mix.

When you make your own, you have complete control. And because you can make small batches, it always stays fresh and flavorful.

Plus, it only takes a few minutes to make which is a HUGE benefit. I mean, really, like I said, it takes you longer to go to the store to buy it than it does to just make it.

Ingredients 

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I highly recommend using whole spices for as much of this recipe as possible as it will provide the best results.

For the cardamom, you can buy the pods (green cardamom pods) and take the seeds out yourself, or you can buy decorticated cardamom, which just means the seeds have been removed from the pod. This is what I do as it still tastes wonderful and eliminates an extra step.

The other spices are easy enough to find in your local grocery store, and you may have many of them in your pantry already! And don't worry if you have to buy them, there are plenty of other recipes on this site to use them!

In addition to the spices, you're going to want either a spice grinder or a mortar and pestle (either work great!).

Step By Step Instructions

Place all the whole spices (coriander, cumin, cloves, cardamom) in a skillet over medium low heat and toast until they become fragrant, stirring often, about 3-5 minutes.

Remove from the heat and let the spices cool slightly.

Place them in a spice grinder or a mortar with the bay leaf and grind them until a *mostly fine powder is formed (it doesn't have to be super fine - see photos below).

Mix together with the ground spices. Store in a covered jar in a cool dark place for up to 1 year.

How to Use Garam Masala

Garam masala is used in many, many different Indian dishes like some of the below:

• Spicy Potato Curry
• Butternut Squash Curry
• Instant Pot Chana Masala
• Curried Chickpea Salad
• Chicken Curry Stew

But it's not just used for Indian cooking! Because of the warmness of the spice, it's actually great in a lot of dishes. Try some of these other neat ideas to use it:

• Use it with some salt as a steak or chicken rub.
• Roast vegetables with it (ahem...try these roasted winter vegetables).
• Add just a tiny pinch in chocolate chip cookies...just try it (not too different than these masala chai cookies)
• Mix a tiny bit in with some yogurt or sour cream to make a dip for veggies or bread.
• Mix a tad in with these mashed sweet potatoes.

Expert Tips

1. If using ground spices only, place them all in a skillet and toast then for 1-2 minutes, stirring. This will give them an extra boost of flavor as it helps bring some oils out.
2. Add ¼ teaspoon of cayenne pepper if you want some heat to your seasoning blend.
3. Store in a jar with a lid in a cool dark place to keep it fresh.

Substitute for Garam Masala

Honestly, I don't really think there is a good substitute for it. However, if you're really in a pinch, try combining allspice with cumin and a little black pepper.

I've seen pumpkin pie spice recommended as a substitute as well, but I would certainly mix it with a little cumin and black pepper to add some balance.

Did you make this garam masala recipe? Rate the recipe and comment below to let me know how you liked it!

Don't forget to check out the Garam masala story!