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Garam Masala

Garam Masala

Homemade Garam Masala Powder for Indian curries, can also be used in cookies and cakes.
5 from 8 votes
Prep Time 10 mins
Course Ingredients used in Cooking
Cuisine Indian
Servings 1 Cup


  • Pan to roast/toast spices
  • Mixer/Coffee Grinder


  • 1/4 Cup Coriander Seeds
  • 1/4 Cup Cumin Seeds
  • 1 tbsp Black Peppercorns
  • 3-4 Bay Leaves
  • 4-5 Black Cardamom Pods
  • 2 2" Cinnamon Sticks(small)
  • 1 tbsp Cloves
  • 2 tbsp Fennel Seeds
  • 1-2 tsp Green Cardamom pods optional
  • 3-4 Mace
  • 1 Nutmeg or Powder 1 tsp
  • 2 Star Anise
  • 1 tsp Long Pepper/Pipali optional(do not use black pepper then)
  • 1-2 tsp Ginger Powder or Dry Ginger(1-2)(optional)


  • Lightly roast cumin seeds, coriander seeds, black pepper, cloves and fennel seeds together. Once aroma starts to come , take out in a bowl or dish and keep aside. Takes about 3-4 mins. on low flame.
  • Toast lightly bay leaves, cinnamon stick, star anise,mace and black cardamom very lightly for few seconds..
  • Do no roast green cardamom.
  • You can also dry all the spices in bright sunlight a day before making the masala.
  • Use a spice grinder or coffee grinder( as I did) , grind to a fine powder.
  • Grind bay leaves, cinnamon sticks, star anise and black cardamoms together.
  • Grind rest of the spices and then mix all grind well.
  • Transfer in a clean and dry glass jar bottle and close the lid tightly.


I did not have nutmeg, long pepper and dry ginger so skipped these. you can add.
Skip black peppercorns when adding long pepper. 
Keyword Homemade Spices