Homemade Garam Masala

Ingredients

• 2 tablespoons Coriander seeds (Whole seeds)
• 2 tablespoons Cumin seeds (Whole seeds)
• 1 tablespoon Cardamom pods (Seeds removed from pods)
• 1 teaspoon Cloves (Whole)
• 2 sticks Cinnamon stick (Break into pieces)
• 1 teaspoon Black peppercorns (Whole)
• 1/2 teaspoon Nutmeg (Freshly grated)
• 2 pieces Bay leaf (Dried)

Instructions

1. Toast whole spices

   Heat the skillet over medium heat. Add coriander seeds, cumin seeds, cardamom seeds, cloves, broken cinnamon sticks, black peppercorns, and bay leaves. Stir continuously for 3‑4 minutes until the spices turn fragrant and lightly browned.

   Time: PT4M

   Temperature: Medium heat

2. Cool the toasted spices

   Transfer the toasted spices to the mixing bowl and let them cool completely (about 5 minutes).

   Time: PT5M

3. Grind into powder

   Add the cooled spices (including the grated nutmeg) to the spice grinder or mortar & pestle. Grind until a fine, uniform powder forms.

   Time: PT5M

4. Store the garam masala

   Spoon the powder into the airtight glass jar, seal tightly, and label with the date. Store in a cool, dark place.

   Time: PT1M

Nutrition Facts

Calories

8

Protein

0.3g

Carbohydrates

1g

Fat

0.5g

Fiber

0.5g

Ingredient Substitutions

• Instead of Coriander seeds: Coriander powder (use half the amount)
• Instead of Cumin seeds: Ground cumin (use half the amount)
• Instead of Cardamom pods: Ground cardamom (use 1/2 tsp)
• Instead of Cloves: Ground cloves (use 1/4 tsp)
• Instead of Cinnamon stick: Ground cinnamon (use 1 tsp)
• Instead of Black peppercorns: Ground black pepper (use 1/2 tsp)
• Instead of Nutmeg: Ground nutmeg (use 1/2 tsp)
• Instead of Bay leaf: None

Equipment Needed

• Heavy‑bottom skillet or pan
• Spatula or wooden spoon
• Spice grinder or mortar & pestle
• Mixing bowl
• Airtight glass jar
• Measuring spoons

Critical Steps — Do Not Skip

• Toasting the spices until fragrant but not burnt.
• Grinding the spices to a fine powder for even flavor distribution.

Chef Tips from the Video

• Use a dry skillet—no oil—so the spices toast evenly.
• For a slightly sweeter profile, add a pinch of ground mace.

Troubleshooting

Storage

Refrigerator: Not required; keep in a cool pantry.

Freezer: Not recommended; moisture can affect flavor.

Room temperature: Store in an airtight jar away from direct sunlight for up to 6 months.

Make-Ahead Tips

• Make a larger batch and store for future use.
• Label the jar with the production date for freshness tracking.