Easy Garam Masala Recipe

Garam Masala is the most popular of many masalas in Indian cooking that are prepared in advance and made of several spices. Its flavour varies immensely and depends completely on the cooks who prepare it. A South Indian Garam Masala will be very different from a North Indian Garam Masala, and within any region it will change from family to family, restaurant to restaurant. There are however a few common essential ingredients. You can also find on our website, a complete list of basic Indian spices.

Here, we present a simple, eight-ingredient, recipe of garam spices. "Garam" means “warming.” Garam masala is thus a mixture of spices that warms the body. We’re big advocates of storing spices in a sealed, glass container. This 8-ingredient recipe will give you enough masala to fill a 250 ml mason jar.

Easy Garam Masala Ingredients

This part is open to interpretation. There are so many varieties of garam masala. These 8 ingredients, however, are generally found in all garam masalas. The following recipe produces a balanced, yet aromatic, easy garam masala.

  • 4 tablespoons cumin
  • 3 tablespoons coriander
  • 3 tablespoons cardamom
  • 3 tablespoons cinnamon
  • 1 tablespoon black pepper
  • 1 tablespoon cloves
  • 1 tablespoon ginger
  • 1 teaspoon nutmeg


  • 1 teaspoons cayenne or Indian red Chili

Easy Garam Masala Method

It’s okay if you just want to take pre-ground spices and mix them. But grinding them fresh and then mixing will multiply the quality and intensity of the flavours by orders of magnitude. Cinnamon, for example, when freshly ground, bursts with aromas and undertones of vanilla, which fade over time.

garam masala in frying pan

Many traditional Indian chefs will toast the spices before grinding. 2-3 minutes on medium heat in a pre-heated pan should be enough. You want the spices to be fragrant but not scorching. Then simply set aside and, once they have cooled, grind.

Testing Fresh Ground Garam Masala against Store Bought

Now that you've gone through the process of grinding your own garam masala, (or perhaps you've just mixed it) try it against the store-bought garam masala. You can be guaranteed that a fresh ground garam masala will pack in tons of extra flavour. Even an easy garam masala recipe such as this will still be much livelier and more complex than most store-bought garam masalas.

As always, If you have a go at making this, link up with us on facebook and let us know how you made out. www.facebook.com/masterindianspice


Ali Reza Amani Nabi  ( Mr Masala)

Ali Reza Amani Nabi ( Mr Masala) said:

After living 28 years in Rohtak-Haryana-India and testing almost every types of Indian cuisine during those years , I moved to Sweden with 10 kg of spices in my bag , Swedish people are famous for salt and Black pepper in their foods , but I strat to cook and enjoy the food with people and get the title of Mr Masala. Now I have to present best combination of spices for different food in my study and I am thankful to you for such a wonderful information regarding spices and thier test , aroma and combination.

Leave a comment

Please note: comments must be approved before they are published.