Roasted Garam Masala Recipe – This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!

The ingredients that make up this lovely garam masala spice

Homemade Spice Blends

As the weather cools, we tend to SPICE up our food. Fall and winter are both wonderful times to explore the limitless depths of Indian flavors. 

Indian flavors are a comfort to me, warming the belly and soul. The fragrance of dark earthy spices conjures up hazy memories of rickshaws, colorful markets, and old friends. The colors and rustic flavors of Indian cooking awaken the senses and complement many fall ingredients such as pumpkin, butternut squash, apples, and root vegetables.

How to make garam masala

What is Garam Masala? 

Garam Masala is a northern Indian spice blend that literally translates to “hot mix.” That’s not to say that Garam Masala is always spicy hot. There are many variations of Garam Masala, however, the base generally consists of cinnamon, coriander seeds, cumin seeds, cloves, and cardamom. The emphasis on “hot” is completely optional. I like to add a little heat to mine, but not so much that it takes away from the other flavors. In this batch, I used tiny Piquin peppers for an extra punch!

People are often perplexed by how to incorporate Indian spice blends into their meals. Garam Masala, I believe, is the most versatile of Asian spice blends because of the strong reliance on cinnamon. Just for kicks, try Garam Masala in Hot Chocolate, Spiced Nuts, Cookies, and Dry Rubs

You won’t be sorry.

Homemade seasonings made to your liking

How To Make Garam Masala

What Ingredients You Will Need

  • Coriander Seeds
  • Cumin Seeds
  • Peppercorns
  • Dried Ginger
  • Green Cardamom Pods
  • Whole Star Anise
  • Cloves
  • Cinnamon Sticks
  • Bay Leaves
  • Small Whole Nutmeg 
  • Dried Cayenne Chile  – or 1 teaspoon Piquin chiles (optional)

Step by Step Instructions

  1. Pour all the spices in a large skillet and place over medium-high heat.
  2. Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
  3. Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
  4. Store in an airtight container for months.

Get the Complete (Printable) Roasted Garam Masala Recipe Below. Enjoy!

Food processor grinding up all the ingredients to make this spice

Frequently Asked Questions

Why Should You Make Your Own Garam Masala?

  • Cost. A 2 ounce jar of Garam Masala can cost around $7 a pop. Yet, if you use restraint at the grocery bulk bins, you can buy the ingredients to make 1/2 cup for about $1.50.
  • Freshness. Roasting your own spices releases the oils in each spice, bringing the flavors to the surface. Therefore the spices taste fresher and more robust.
  • Flavor. There is no “official” Garam Masala recipe, because it is made to taste. Making your own, allows you to adjust the heat and ingredients to your liking.

Can I Add Ginger Powder Instead of Dried Ginger?

Yes, try adding 2 teaspoons to start. They taste or smell it and decide if you want to add a little more.

How Long Does This Spice Last?

You can keep this spice blend stored in an airtight container for up to 6+ months.

Garam Masala

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Garam Masala Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
This easy homemade Garam Masala Recipe is the perfect way to add a kick to your favorite autumn dishes!
Servings: 4 ounces

Ingredients

Instructions

  • Pour all spices in a large skillet and place over medium-high heat.
  • Toast and toss for 5-10 minutes until the spices are slightly darker and the aroma is strong.
  • Pour the spices into a coffee or spice grinder (or GOOD food processor) and grind to desired consistency. Course ground for rubs and fine for curries and baking.
  • Store in an airtight container for months.

Nutrition

Serving: 1serving, Calories: 57kcal, Carbohydrates: 11g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 214mg, Fiber: 5g, Sugar: 1g, Vitamin A: 115IU, Vitamin C: 1.5mg, Calcium: 119mg, Iron: 4.8mg
Course: Condiment
Cuisine: American, Indian
Author: Sommer Collier
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