Follow these steps at home to make authentic garam masala in the traditional way. Widely used in Indian and Pakistani cuisine, this aromatic spice blend is known for its rich, complex flavors and its ability to add warmth and depth to a variety of South Asian recipes. Plus, it makes a small batch that’s made to fit in any standard spice jar. Ready within just 20 minutes!
Course Spice Blend, Spice Blends
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword garam masala
Prep Time 5 minutesmins
Cook Time 5 minutesmins
Cooling time 10 minutesmins
Total Time 20 minutesmins
Servings 47grams (~1/2 cup) - fits one standard spice jar
Heat a medium skillet over low-medium heat. Add all the spices in the order they're listed except for the nutmeg (if using). Toast, stirring and shaking the skillet often, for 3-4 minutes. Most spices will deepen in color and become highly aromatic. The bay leaves and cinnamon will start to look dry and brittle.
Remove from heat. If using nutmeg, use a grater to grate a generous pinch into the toasted whole spices. Allow to cool.
Transfer the spices to a spice grinder. (A spice funnel makes this easier!) Grind to a fine powder, stopping the grinder to help evenly distribute the spices. Transfer the powder to an spice jar with an airtight lid, cover and store for up to 3 months.
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Notes
Note: Though I've given precise quantities, Garam Masala is not an exact science. Feel free to play around and discover your perfect blend. And as always, it's okay if you're missing a spice or two!