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Garam Masala Recipe

garam masala spices on a black board, waiting to be combined
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3.77 from 38 votes
This is a great recipe for Garam Masala, a traditional classic Indian spice blend.

Sauces and Condiments



Prep Time: 15 minutes


  • 2 tablespoons coriander seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon powdered ginger
  • 2 inch cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon powdered nutmeg
  • 1 teaspoon fennel seeds
  • 2 bay leaf
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Warm a frying pan over medium heat and add the ingredients, breaking the cinnamon stick into small pieces as you do so. Let them sit for a minute or two, and then stir. Continue to gently toast things until they start to brown and get fragrant. This process, called blooming, cooks everything and pulls the oils to the surface.
  • Dump everything into a grinder. You can use a blender, food processor, mortar & pestle, spice grinder, or coffee grinder. Crush into a fine powder.
  • Use immediately. If you store it in a tight jar, bloom the powder again before using.