Garam Masala

Literally meaning ‘warm spice’, this is a staple blend for your Indian spice shelf. Each region and household has its own  unique blend of spices for their garam masala, which will include sweet and savoury spices. For the best garam masala, prepare it in small batches when needed for cooking and store any extra in an airtight jar in the refrigerator.  

Our Favorite Recipes

Every person and every family has a favorite garam masala recipe. Some our widely shared and others are held as close secrets. Here are a few of our favorite recipes and a few links where you can find more information.

#1 Garam Masala

• 25 g coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon whole black peppercorns

• 20 g cardamom pods

• 4 cinnamon sticks

• 1 teaspoon whole cloves

• 1 whole nutmeg, finely grated

Roast the coriander seeds in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cumin seeds, peppercorns, cardamom pods, cinnamon sticks, and cloves. Cook each spice separately until all are fragrant. 

After roasting, peel the cardamom pods, discarding the pods. Place the cardamom seeds in a spic grinder with the other roasted spices and blend to a find powder. Stir in the nutmeg to combine. Store in an airtight jar. 

#2 Fragrant Spice Garam Masala 

• 3 Cinnamon sticks

• 20 g (¼ cup) cardamom pods

• 1 teaspoon ground mace or ½ teaspoon freshly grated nutmeg

Roast the cinnamon sticks in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cardamom pods, cloves and mace. Cook each spice separately until all are fragrant. . 

After roasting, peel the cardamom pods , discarding the pods. Place the cardamom seed in a spice grinder with the other roasted spices and blend to a fine powder. Stir in the nutmeg if using. Store in an airtight jar. 

#3 Kashmiri Garam Masala

• 2 cinnamon sticks

• 20 g (¼ cup) cardamom pods

• ½ teaspoon whole cloves

• 1 teaspoon black cumin seeds

• 1 teaspoon whole black peppercorns

• ¼ whole nutmeg, finely grated

Roast the cinnamon stick in a small frying pan over low heat. As it starts to smell fragrant, remove to a plate. Repeat with the cardamom pods, cloves, cumin seeds and peppercorns, cooking separately until all are fragrant. 

After roasting, peel the cardamom pods, discarding the pods. Place the cardamom seeds in a spice grinder with the other roasted spices and blend to a fine powder. Stir in the nutmeg. Store in an airtight jar. 

Online Recipes

Swasthi's Garam Masala Recipe

All Recipes - Easy Garam Masala

Learn More

• If you are living in (or visiting) Singapore, check out hands-on classes at Commune Kitchen.

• No time to cook but you'd like homemade gluten-free dishes? Follow Puteh on social media and check out her online shop. 

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