Homemade Garam Masala Recipe

March 12, 2018 (Updated: September 9, 2019) By Aneesha |

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Garam Masala is a fragrant blend of locally grown spices from the Indian subcontinent, similar in concept to the French herb de Provence or Chinese five-spice powder.   The basic composition of this blend differs by region, since the climate and soil-type varies all over India. Plus, almost every household has their own spin on homemade, authentic garam masala  based on their taste preference.

The curry powder mixes that are available in supermarkets in the US are similar to the garam masala spice mix, except the curry powders often also have turmeric and are thus yellow in color.   The authentic garam masala spice mix in India typically does not contain turmeric and is usually brown in overall color.

How to Make Garam Masala Spice Mix

The garam masala ingredients are typically a ground mix of whole Indian spices like cumin, coriander seeds, cloves, cinnamon bark, cardamom, etc.  I start by lightly roasting whole spices to release their flavor and aroma.   Then, I cool the spice blend and grind it to a fine consistency, using a coffee grinder.  If stored in a cool and dry place, this homemade garam masala stays fresh for months.

Ground vs. Whole Spices

This blend is my grandmother’s recipe for Garam Masala. Most of my curry and Indian recipes on this blog call for garam masala as one of the main flavoring components. Some traditional Indian recipes ask for whole spices, to add a stronger aroma and flavor to the dishes. These whole spices are not pleasant to bite on, so they have to be fished out before serving.  I prefer to use this blend instead to make my life easier.

Homemade garam masala beats store-bought any day. But for busier times, I always have a store-bought back-up in my pantry. I have tried many brands and find the Frontier Garam Masala blend to be a close substitute. I feel it’s well-balanced and no single spice overpowers the others.

Popular Indian Recipes with Garam Masala

I have 60+ popular Indian recipes; many of them use this garam masala mix and many of them have instructions for making in the instant pot or the stove-top.

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garam masala in small white bowl with ground Indian spices in backgroud

Garam Masala Recipe

Learn how to make an authentic Homemade Garam Masala that includes a fragrant blend of Indian spices to season lentils, chicken, meat, curries and more!
5 from 1 vote
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 tablespoons
Calories: 29kcal
Author: Aneesha


Spices for Basic Garam Masala

Add after grinding the spices

  • ½ teaspoon Nutmeg freshly grated, add after blending



  • Check all spices and remove any rotten pieces or dirt. Check cloves and remove any stems without buds. Break the cinnamon into smaller pieces, and clean the dirt between the grooves using a damp kitchen towel.
  • Add all spices to a large skillet. Lightly toast these spices, on medium-heat, for about 2 minutes, stirring every 20 seconds or so. The spices are done when they start releasing their aroma. Turn off the heat. Transfer to a plate to stop the toasting. Cool for 10 minutes.
  • Using a coffee or spice grinder, grind this mix in 3-4 batches. Give it a good shake in between to prevent spices from clumping. Grind it to a fine texture.
  • Grate nutmeg using a microplane and add to the spice-mix. Store in an air-tight container, in a cool and dry place.



Recipe Tips:

  • Stick with making a small batch. This recipe makes 4 tablespoons (1/4 cup) of seasoning mix. The ground spices tend to lose their flavor after a few months, which can alter the flavor balance of the whole blend.
  • Cool the toasted, whole spices completely before grinding. If the toasted spices are still warm when you add them to the spice grinder, the warmth will turn the spices into a paste rather than a powder.
  • Store in a cool, dark place. Place the ground garam masala spices a small mason jar, label, date and store in your spice cabinet for up to 3 months.
  • If you're in a pinch, a good alternative to Garam masala is to combine 1 part ground cumin to 1/4 part ground allspice. This works as a good substitute for this wonderfully complex spice mix.
  • Homemade garam masala beats store-bought any day. But for busier times, I always have a store-bought back-up in my pantry. I have tried many brands and find the Everest Garam Masala blend to be a close substitute. 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 100mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Course: Main Course
Cuisine: Indian
Keyword: garam masala recipe, garam masala spice, masala spice
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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