Authentic 20-Minute Garam Masala
Widely used in Indian and Pakistani cuisine, Garam Masala is known for its rich, complex flavors and its ability to add warmth and depth to Desi recipes. This recipe makes a small batch that’s made to fit in any standard spice jar. Ready within just 20 minutes!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 47 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp coriander seeds ((sookha dhaniya))
- 2 tbsp cumin seeds ((zeera))
- 1 tbsp black peppercorns ((kaali mirch))
- 3/4 tsp whole cloves ((loung))
- 3/4 tsp fennel seeds ((saunf) )
- 2 black cardamom pods ((bari elaichi))
- 1-2 whole star anise ((badiyan ka phool))
- 2 3-inch dried bay leaves ((tez patta) - broken up into a couple pieces)
- 1 3-inch cinnamon stick (both cassia bark and ceylon are fine)
- 10 green cardamom pods (option to remove seeds and discard shells ~1/2 tsp seeds )
- 1 1-inch mace blade (optional) ((javitri))
- 1 pinch of freshly grated nutmeg (optional - Note 1) ((jaiphul))
Instructions
- 1
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. (Be careful not to toast too long as it can create bitterness.)
- 2
Remove from heat. If using nutmeg, use a grater to grate a generous pinch into the toasted whole spices. Allow to cool.
- 3
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.