Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garam Masala
A fragrant homemade Indian spice blend of toasted warm spices, ground fresh for maximum aroma.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Preheat the oven to 200°F (95°C). Spread the cinnamon sticks, cardamom pods, cloves, cumin seeds, coriander seeds, and peppercorns in a single layer in a large shallow roasting pan.
- 2
Roast on the bottom rack for about 30 minutes, stirring and turning the spices 2 or 3 times with a wooden spoon. Do not let the spices brown.
- 3
Break open the cardamom pods, pull away the seeds inside, and discard the outer husks. Place the roasted cinnamon sticks between layers of a folded kitchen towel and crush them finely with a rolling pin or mallet.
- 4
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds, and peppercorns in a bowl and stir until evenly mixed.
- 5
Working a cupful at a time, grind the spices in an electric blender or spice grinder at high speed for 2 to 3 minutes until completely pulverized into a smooth powder. If it clogs, stop, stir, and continue.
- 6
Transfer the ground masala to an airtight jar. Stored at room temperature, it retains full flavor for 5 to 6 months.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving15
Calories
0 g
Protein
3 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Garam masala, meaning warm spice blend in Hindi and Urdu, is the foundational finishing spice mix of North Indian and Pakistani cooking, where warm refers not to heat but to the Ayurvedic idea that these spices warm the body. There is no single recipe; every region and family has its own balance of cardamom, cinnamon, cloves, cumin, and black pepper. Unlike curry powder, which is a British export, garam masala is a genuine home blend usually added at the end of cooking for aroma.
Listahan note
This version toasts and grinds whole spices for a fragrance that pre-ground blends cannot match, with a balanced ratio that suits a wide range of dishes.
Technique cues
- Toast the whole spices in a dry pan just until fragrant, because this releases their aromatic oils and is the single step that separates a vibrant blend from a dusty one.
- Cool the toasted spices completely before grinding, since warm spices turn gummy in the grinder and the residual heat dulls their aroma.
- Add garam masala near the end of cooking rather than the start, because its volatile aromatics burn off with long heat and it is meant to perfume the finished dish.
Kitchen flow
- Parallel prep
- Measure all the whole spices into one bowl before toasting so they hit the hot pan together.
- Make-ahead
- Make a small jar at a time and grind fresh, since the blend loses its punch within a couple of months.
- Leftover move
- Stir a pinch of leftover blend into yogurt for a quick marinade, or sprinkle over roasted vegetables and lentils.
- Cleanup rhythm
- Wipe the grinder with a dry paper towel and grind a spoon of rice through it to clear lingering spice oils.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
green cardamom
aromatic top note
Purpose: Cardamom gives the blend its distinctive sweet, floral perfume that defines a good garam masala.
Handling: Crack the pods and use the seeds, discarding the papery shells.
Adaptation: Pre-ground cardamom works but loses aroma fast, so use it fresh.
cumin seeds
earthy base
Purpose: Cumin provides the warm, earthy backbone that grounds the more aromatic spices.
Handling: Toast whole seeds until they darken a shade and smell nutty.
Adaptation: Ground cumin can be added without toasting, with a flatter result.
coriander seeds
citrusy warmth
Purpose: Coriander adds a gentle citrusy, slightly sweet note that balances the heavier spices.
Handling: Toast whole alongside the cumin for the fullest flavor.
Adaptation: Ground coriander works if you have no seeds, used sparingly.
cinnamon and cloves
warm sweetness
Purpose: Cinnamon and cloves bring the warm, sweet depth that gives the blend its cozy character.
Handling: Break the cinnamon stick into pieces and toast the whole cloves briefly.
Adaptation: Cassia bark stands in for cinnamon with a stronger, spicier note.
black peppercorns
gentle heat
Purpose: Peppercorns add a mild, warming heat that rounds the blend without overwhelming it.
Handling: Toast whole and grind with the rest.
Adaptation: A few dried red chiles add a different, sharper heat if you prefer.
Technique notes
- Toast each spice to its own readiness if their sizes differ a lot, since small seeds scorch while bark is still warming through.
- Grind only what you will use over a month or two, because the aroma fades quickly once the spices are broken open.
- Adjust the ratio to your taste; more cardamom makes it fragrant and sweet, more pepper and clove makes it bold and warming.
Ingredient swaps
- Lower-heat direction
- Reduce the black pepper and cloves and lean on cardamom and cinnamon for a gentler, child-friendly blend.
- Vegan option
- This blend is made only from whole spices — cinnamon, cardamom, cloves, cumin, coriander, and black peppercorns — with no animal products.
- Weeknight shortcut
- Use good pre-ground spices and skip toasting for a faster blend, accepting a softer aroma.
Serve alongside
- Chicken tikka masala
- Dal with rice
- Roasted spiced cauliflower
- Warm naan bread
- Mango lassi
- Masala chai
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the ground blend in an airtight jar away from light and heat for up to three months, after which the aroma fades noticeably. Whole toasted spices keep their potency longer, so grind in small batches as needed. There is no need to refrigerate or freeze a dry spice blend.
Equipment
- Dry skillet for toasting
- Spice grinder or mortar and pestle
- Small airtight jars
- Fine sieve to remove husks
Make this household-aware
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