Garam Masala Spice

July  2, 2014
Author Notes

my girlfriend Megan recipe for this Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade —Jen S

  • Serves 1/2 cup
  • 1/4 cup Coriander Seeds
  • 2 tablespoons Cumin Seeds
  • 1 tablespoon Black Peppercorns
  • 2 teaspoons Cardamom Pods
  • 2 3" Cinnamon Sticks. broken into small pieces
  • 1 teaspoon Whole Cloves
  • 1 Whole Nutmeg
In This Recipe
  1. Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely. I recommend you make up only enough to use within 1 month so it will remain fresh. Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

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