• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / RandomPosts / Garam Masala Recipe

    Garam Masala Recipe

    Last Updated On: Jan 25, 2025 by Sharmilee J

    1.6K
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Garam Masala is a flavorful and aromatic spice mix widely used in Indian cuisine. Garam Masala is a magic ingredient for enhancing the taste, aroma and flavor of food. Learn to make simple and authentic way of making garam masala with step by step pictures and video.

    garam masala powder in a glass jar

    Garam Masala is an essential spice powder used in most of the Indian curries. Making it at home is so fragrant, flavorful and aromatic that you will not look back to buying from stores. I have been making homemade spice powders after my marriage and now buying from stores is a big question for me.

    Jump to:
    • What is Garam Masala?
    • Garam Masala Video
    • Garam Masala Ingredients
    • Garam Masala Recipe (2 methods)
    • How to make Garam Masala Step by Step
    • Punjabi Garam Masala Recipe
    • Expert Tips
    • Storing & Usage
    • FAQS
    • 📖 Recipe Card

    What is Garam Masala?

    Garam Masala is a traditional aromatic spice blend which is widely used in Indian cuisine. The word ‘Garam’ in Hindi translates to warm or hot in English. The word “Masala” means a blend of spices. Hence the word Garam Masala means a ‘hot spice blend’.

    Garam Masala is a blend of various fragrant spices which can be customized accordingly to our preference and liking. The spices are good for digestion and has good medicinal properties too. The method and the quantities suggested here will get authentic garam masala that will get us addicted to its flavor, taste, aroma and make us not go to store for future buying.

    garam masala powder in a glass jar

    The taste and medicinal value that this spice blend adds to food make it a magic ingredient. Dishes that are bland can be magically be made tasteful with a teaspoon of this spice blend. It stimulates appetite and boosts digestion by promoting release of gastric juices in the stomach.

    Homemade Garam Masala comes with the advantage of making even a small batch which will be fresh. You an store and use them for a while then grind a fresh batch. I always make a small batch that lasts for 2-3 months.

    Garam Masala is added both at initial and final stages of cooking based on the recipe needs while other powders like sambar powder or curry masala powder can be added usually at initial stages and needs to be cooked for a while.

    garam masala powder in a glass jar

    Garam Masala Video

    Garam Masala Ingredients

    These are the following spices that go into the making of Garam Masala:

    • Coriander seeds or Dhaniya – Coriander seeds is one of the key ingredient of this spice blend. The seeds have a lemony citrus flavour when crushed and thus the sharp differentiating taste of Garam Masala. They help in blood clotting and are a good antioxidant too.
    • Red chilies or laal mirch gives the hot / spicy taste. The quantity can be adjusted based on the family likings (mild spicy to very spicy).
    • Fennel seeds or Saunf adds aromatic sweetness. Fennel is widely consumed as Saunf / natural mouth freshener as they are known for reducing bad breath. It also helps in regulating blood pressure and digestion.
    • Cumin seeds also called as Jeera adds earthy, warming and aromatic flavours to Garam Masala. Jeera also aids in building up our immunity and has anti-bacterial properties.
    • Black pepper or Kali Mirch helps in digestion and weight loss by improving the metabolism of the body. It also helps to reduce cough and has anti-diarrhoeal properties.
    • Cardamom or elachi adds slight citrusy sweet flavor . Cardamom has anti-inflammatory properties and also aids in respiration ailments.
    • Cloves or lavang provides a warm slightly bitter taste and provides an electrifying sensation when consumed raw. It is rich in antioxidants and helps in tooth care & reducing throat pain.
    • Nutmeg or Jaiphal is known for its nutty flavour with mild sweetness and pungent fragrance. Nutmeg prevents ageing and protects against cancer and heart diseases.
    • Star Anise or Chakra Phool have a sweet fragrance with a strong licorise like flavour and helps improve digestion and treats cough & flu.
    • Cinnamon or Dalchini gives strong, rich, slightly bitter flavour. It has anti-viral, anti- bacterial, anti fungal properties, reduces blood pressure and lowers sugar.
    • Bayleaf or Tej patta have a sharp bitter & pungent taste. They have good anti-diabetic properties and reduces inflammation.

    Garam Masala Recipe (2 methods)

    Garam Masala can be prepared in many ways. I have presented 2 ways, both are great recipes which are easy to prepare too. I usually make the classic version and go in for punjabi version only when I need a flavor change. I have shared step wise pictures and video for both the versions.

    1. Garam masala – classic and authentic version.
    2. Punjabi version – The punjabi version has more pepper and jeera so this spice blend has a darker shade but very aromatic.

    Garam Masala – Sun drying vs Roasting

    The spices can be either sun dried or dry roasted. I prefer the stove top roasting method for regions where the climate is unpredictable. In India during hot summers it is best to sundry spices in hot sun for 2-3 days then grind them. Alternatively if you want a instant garam masala then slow roasting and grinding is the best option.

    Similar Recipes

    • Pulao Masala Powder
    • Biryani Masala Powder
    • Curry Masala Powder
    • Meat Masala Powder
    • Magic Masala Powder

    How to make Garam Masala Step by Step

    1.First measure and get ready with all your ingredients. Take a wide pan first add 1/2 cup coriander seeds and 2 red chilies.

    add coriander and red chillies

    2.Dry roast for 2-3 minutes or until a nice aroma comes.

    garam masala recipe dry roast the spices

    3.Transfer to a plate.

    transfer to a plate

    4.Now add 1/4 cup fennel seeds, 1 teaspoon pepper and 1/8 cup cumin seeds.

    add other spices

    5.Roast for 2 minutes or until nice aroma comes.

    garam masala recipe dry roast well

    6.Transfer to the same plate.

    transfer to a plate

    7.Finally add the whole spices 2 bayleaf, 10 one inch cinnamon, 1 tablespoon cloves, 1 tablespoon cardamom,1/2 nutmeg and 1 star anise.

    add other whole spices

    7.Dry roast for 2 minutes or until nice aroma comes.

    garam masala recipe dry roast it well

    8.Transfer to a plate, cool down completely.

    transfer to a plate and cool down

    9.Transfer to a dry mixer jar.

    transfer to mixer jar

    10.Grind it to a fine powder, slightly coarse it also ok.

    grind it to a fine powder

    11.Cool down completely then store in a clean dry airtight container.

    Garam masala ready!

    garam masala powder in a white bowl

    Punjabi Garam Masala Recipe

    Punjabi Garam Masala Powder is a blend of Indian Spices which can stored and used in cooking. This spice mix is a must have in every Punjabi home.

    This is a strong and aromatic spice blend can be used in many dishes especially Punjabi dishes. Usually for this version the whole spices are mostly sun dried but for ease and convenience I have alternatively dry roasted them.

    This can be used in many dishes like Aloo Bhindi, Rajma masala and many more such dishes.

    punjabi garam masala in a bowl

    From the day I started making spice powders at home, I have never bought garam masala powder from shops, once or twice is an exception when I needed it in the rush hour. So when my batch got over this time, I wanted to try a different version and chanced to see this Punjabi version so immediately tried it and stored it. It is so flavorful and aromatic, I have already started using it in my cooking.

    Punjabi Garam Masala Ingredients

    punjabi garam masala ingredients

    Ingredients

    • 1/2 cup cumin seeds
    • 15 nos cardamom
    • 5 nos black cardamom
    • 1/4 cup black pepper corns
    • 1/3 cup coriander seeds
    • 3 tablespoon fennel seeds
    • 2 tablespoon cloves
    • 10 nos one inch cinnamon
    • 10 nos bay leaves
    • 1 teaspoon nutmeg
    • 1 teaspoon dry ginger powder

    How to make Punjabi Garam Masala

    1. Measure and get ready with all your ingredients.Roughly tear bayleaf and add it to the pan.In a pan add all other ingredients except dry ginger powder and nutmeg.Roast till golden brown and nice aroma comes.
      How to make Punjabi Garam Masala Powder - Step1
    2. Cool down and transfer to a mixer jar.Add grated nutmeg and dry ginger powder.Grind it to a powder.
      How to make Punjabi Garam Masala Powder - Step2

    Store in an airtight container.

    Expert Tips

    • Make sure you cool down completely after roasting else it will form lumps while grinding.
    • You can grind it to a very fine powder or mild corase like what I’ve done.
    • Amma says slightly corase gives a nice flavour than the very fine one.
    • I’ve given the cup measures as it is easy to weigh.
    • For the above measurement, it yields around 1 cup of this spice blend.

    Storing & Usage

    This spice mix looses flavor and aroma through evaporation & when exposed to too much of light, so store in airtight container. ½ to 1 teaspoonful of Garam Masala is good for most of the recipes. Excess usage will overpower the dish so keep an eye while adding. It keeps well in room temperature for 3 months and in freezer for 1 year.

    FAQS

    1.Is Garam Masala and Curry Powder the same?

    No they are not. While Garam Masala will have a greater flavor of coriander seeds with a balance of other spices, Curry Powder has a flavor of turmeric & chillies along with coriander seeds and other spices. It is the reason why Garam Masala has a brown tint and Curry powder has a slight yellowish tint.

    2.Is Garam Masala and Chat Masala one and the same?

    No they are not. Chat Masala has a tangy flavor from dry mango powder and uses asafoetida (hing), salt additionally. Also the ratio of quantity mix is slightly different. However when we run short of them, one cannot be an alternative or substitute to another.

    3.Where can we use garam masala?

    Garam masala is used in many dishes including curries, gravies, rice varieties. Some of the recipes are Kadai Paneer, Mushroom Masala , Vegetable biryani and many nonveg dishes too.

    punjabi garam masala in a blue plate

    If you have any more questions about this Garam Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Garam Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Garam Masala Recipe | Garam Masala Powder Recipe

    Garam Masala is a flavourful and aromatic spice blend widely used in Indian cuisine. It’s a magic ingredient for enhancing the taste, aroma and flavour of food. Simple and authentic way of Garam Masala Recipe is presented here with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    Traditional Garam Masala

    • 1/2 cup coriander seeds
    • 2 nos red chillies
    • 1/4 cup fennel seeds
    • 1/8 cup cumin seeds
    • 1 teaspoon black pepper
    • 1 tablespoon cardamom
    • 1 tablespoon cloves
    • 1/2 small nutmeg
    • 1 no star anise
    • 10 nos one inch cinnamon
    • 2 nos bay leaf

    Punjabi Garam Masala

    • 1/2 cup cumin seeds
    • 1/4 cup black pepper corns
    • 1/3 cup coriander seeds
    • 15 cardamom
    • 5 black cardamom
    • 3 tablespoon fennel seeds
    • 2 tablespoon cloves
    • 10 one inch cinnamon
    • 10 bayleaf
    • 1 teaspoon nutmeg
    • 1 teaspoon dry ginger powder

    Instructions

    How to make Garam Masala Step by Step

    • First measure and get ready with all your ingredients. Take a wide pan first add coriander seeds and red chillies.
    • Dry roast for 2-3mins or until a nice aroma comes.
    • Transfer to a plate.
    • Now add fennel seeds, pepper and cumin seeds.
    • Roast for 3 mins or until nice aroma comes.
    • Transfer to the same plate.
    • Finally add the whole spices like bayleaf, cinnamon, cloves, cardamom,nutmeg and staranise.
    • Roast for 3 mins or until nice aroma comes.
    • Transfer to a plate, cool down completely.
    • Transfer to a dry mixer jar.
    • Grind it to a fine powder, slightly coarse it also ok.
    • Cool down then store Garam Masala in an airtight container.

    How to make Punjabi Garam Masala Step by Step

    • Measure and get ready with all your ingredients.Roughly tear bayleaf and add it to the pan.In a pan add all other ingredients except dry ginger powder and nutmeg.Roast till golden brown and nice aroma comes.
    • Cool down and transfer to a mixer jar.Add grated nutmeg and dry ginger powder.Grind it to a powder.

    Video

    Notes

    • Make sure you cool down completely after roasting else it will form lumps while grinding.
    • You can grind it to a very fine powder or mild corase like what I’ve done.
    • Amma says slightly coarse gives a nice flavour than the very fine one.
    • I’ve given the cup measures as I dont have a proper gadget to measure in grams.
    • For the above measurement, it yields 1 cup which is 250 ml
    Nutrition Facts
    Garam Masala Recipe | Garam Masala Powder Recipe
    Amount Per Serving (25 g)
    Calories 32 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Trans Fat 0.001g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Sodium 7mg0%
    Potassium 132mg4%
    Carbohydrates 6g2%
    Fiber 4g17%
    Sugar 0.1g0%
    Protein 1g2%
    Vitamin A 38IU1%
    Vitamin C 2mg2%
    Calcium 85mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    1.6K
    Shares

    Filed Under: Homemade at SharmisPassions, Homemade Podis, RandomPosts

    Reader Interactions

    Comments

    1. Sudha Sabarish

      March 26, 2012 at 3:44 am

      Home made garam masala will surely be flavorful and healthy too as u said.Nice one.

      Reply
    2. Anonymous

      March 26, 2012 at 4:02 am

      What is the hindi name for sombu?

      Reply
    3. Sharmilee! :)

      March 26, 2012 at 4:06 am

      @Anon : Not sure of the hindi name…..its fennel seeds in english

      Reply
    4. Rashida shaikh

      March 26, 2012 at 4:52 am

      Since I grown up watching my mom preparing garam masala @home, never gotta thought of buying market product.
      Beautiful clicks…

      I would appreciate if you visit my space. 🙂
      Thanks.

      Reply
    5. Maayeka

      March 26, 2012 at 5:06 am

      nice and flavourful masala.
      fennel seeds are called saunf in hindi
      Anjana

      Reply
    6. Aarthi

      March 26, 2012 at 5:12 am

      wow..that looks so flavourful

      Reply
    7. Priti

      March 26, 2012 at 5:27 am

      You are so rite we all have our own version ..this looks gud

      Reply
    8. Prathibha

      March 26, 2012 at 5:53 am

      I always rely on home made aromatic garam masala..nothing beats the home made ones

      Reply
    9. Paaka Shaale

      March 26, 2012 at 6:20 am

      Loved your version of garam masala. The clicks are amazing as usual 🙂

      Reply
    10. Dr. Priya

      March 26, 2012 at 6:25 am

      Hindi name for sombu is Saunf

      Reply
    11. Shobha

      March 26, 2012 at 10:02 am

      Home made masala is always better.. I make mine at home too.. in India I add one more ingredient, which is dry rose petals.here we don't find the real pink roses.

      Reply
    12. An Open Book

      March 26, 2012 at 10:16 am

      my mom in law made a fresh batch for me the last time i was in india..i used it sparely because i dint want it to get over soon, but i now realised that it is so over powering n i need to use very very little. love the pics

      Reply
    13. Farah

      March 26, 2012 at 10:46 am

      wat an useful recipe ! already bookmarked!

      Reply
    14. San

      March 26, 2012 at 11:32 am

      Homemade masalas are way flavorful always. Excellent pics of garam masala powder. It has a very distinctive aroma.

      Reply
    15. Torviewtoronto

      March 26, 2012 at 4:35 pm

      I use this combination only for nonveg looks wonderful

      Reply
    16. Suja Manoj

      March 26, 2012 at 4:46 pm

      Useful post..thanks for sharing.

      Reply
    17. Nitha

      March 26, 2012 at 6:23 pm

      I ve also started preparing home made masalas.. More reliable and healthy then any store bought ones..

      Reply
    18. TheYummyMorsel

      March 27, 2012 at 12:41 am

      Nothing like homemade masalas! Very pretty pics.

      Reply
    19. Swathi Iyer

      March 27, 2012 at 3:09 am

      Always homemade is best.

      Reply
    20. Sobha Shyam

      March 27, 2012 at 3:16 am

      very useful post…nice one..

      Reply
    21. Shabitha Karthikeyan

      March 27, 2012 at 4:10 am

      Homemade powders are always the best !! Lovely pics !!

      Reply
    22. dassana

      March 27, 2012 at 8:40 am

      i make a similar garam masala at home. nice pics as always.

      Reply
    23. Anonymous

      March 27, 2012 at 1:46 pm

      Wow…..whic is ur moms blog??
      Ramyavenkatesh
      Kuwait

      Reply
    24. zareena

      March 27, 2012 at 2:42 pm

      A homemade garam masala is the perfect one. Loved this preparation.

      Reply
    25. Uma

      March 27, 2012 at 2:49 pm

      Nice clicks of spices Sharmi… I can smell the wonderdul aroma of the garam masala here. perfectly done.

      Reply
    26. Anonymous

      March 27, 2012 at 3:28 pm

      from a lover of india cuisine in france what is elachi, merci

      Reply
    27. Sharmilee! :)

      March 27, 2012 at 3:33 pm

      @Anon : It is indianised named for cardamom 🙂

      Reply
    28. Vanamala Hebbar

      March 30, 2012 at 2:34 pm

      Very nice

      Reply
    29. Archana

      April 01, 2012 at 3:32 pm

      Home made and amma made is the best.

      Reply
    30. SaralaThanga

      November 18, 2012 at 4:27 pm

      1/8 th cup equivalent to how many teaspoons ? Pls reply

      Reply
    31. Sharmilee! :)

      November 19, 2012 at 3:12 am

      @sarala : 1/8th cup = half of 1/4th cup…hope this helps!

      Reply
    32. kalyani

      March 10, 2013 at 1:13 pm

      Sharmi just prepared this garam masala now:)it is so flavourful …thanks for sharing…byw,how long we can keep it n use? ,

      Reply
      • Sharmilee! :)

        March 10, 2013 at 1:48 pm

        You can use it for 5-6 months…I usually dont refrigerate just keep it outside,but if you prefer you can refrigerate it for longer shelf life.

        Reply
    33. Sri Lakshmi

      July 14, 2013 at 10:10 am

      Hi Sharmilee..I have just started cooking without even knowing basics such as how to boil potatoes or what it means if you roast or dry roast :-p all through my life. You have been of great help (though great is a very very small word). Thank you very much. Prayers for you from the bottom of my heart whenever my family praises of me for each of those dishes posted by you. Thanks a lot. I mean it.

      Reply
    34. priyaas

      October 16, 2014 at 6:43 am

      Sharmi , all your cup measurements are, 1 cup = 250 ml ah?

      Reply
      • SHARMILEE J

        October 16, 2014 at 9:44 am

        Yes mostly….

        Reply
    35. selvamani sangavi

      September 19, 2015 at 7:14 am

      How long can we preserve this?

      Reply
      • SHARMILEE J

        September 19, 2015 at 7:18 am

        If handled properly it will last for about 6months

        Reply
    36. Priya Magudesh

      March 10, 2016 at 8:01 am

      hi mam,
      garam masala is equal to curry masala available in packets

      Reply
    37. Unknown

      November 02, 2016 at 1:58 pm

      Can you please mention the shelf life for these home made podis

      Reply
    38. gayathri

      May 03, 2023 at 10:36 pm

      Hi Sharmi, you are my go-to for most of the recipes I search for, online! Garam masala looks super fresh and aromatic! Love the grinder you used to grind the masala. pls, share the name of the mixie grinder. thank u !! ❤️🥰

      Reply
      • Sharmilee J

        May 06, 2023 at 8:18 am

        Thank you so much! It is hamilton beach mixer

        Reply
    5 from 10 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kara Kulambu Recipe (Kara Kuzhambu)
    • Chettinad Kavuni Arisi Sweet Recipe
    • Macaroni Salad Recipe
    • Lemon Mint Juice Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.