Homemade from scratch Garam Masala Recipe from my Book Vegan Richa’s Indian Kitchen. “Garam” means hot and “Masala” in this context means blend of spices. Garam Masala spice blend is often used in Indian dishes to make sauces and curries. Find out how to make your own, to Roast or not to roast, where to buy, is it curry powder, what bay leaves and all you wanted to know about Garam Masala. Vegan Recipe. Pin this post.
Garam Masala. What is Garam Masala? “Garam” means hot and “Masala” in this context means a blend of spices. Contrary to the direct meaning, the spice blend itself is not generally hot. It has black pepper but no red chile. It can however feel hot once you eat some. The spices together will warm you up from the inside. The flavor of garam masala is complex and strong and can be used in other cuisines as well.
Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. Each restaurant also probably has their own version they prefer. Some similar spice blends have different names depending on the region as well. Kashmiri garam masala, Goda Masala, Rajasthani Garam masala etc. There there are other spice blends which are used for specific types of dishes like Pav bhaji masala (for snacks dishes), Sambhar masala(not garam masala but another spice blend used frequently in southern Indian dishes).
For the sake of simplicity, garam masala is a spice blend you would use to make a general Indian dish. Add it to veggies to make a veggie side, Add it to tomato based sauces to make a curry, add it to dals or chickpeas or beans and many more etc.
Speaking of spices, Its been 1 year since my book released, and what a roller coaster it has been. What started as niche book (Vegan and Indian) is working out so well for both categories and then some. #1 Best Seller in Indian all Year!! Good food wins! Thank you you all for cooking the recipes so well and loving the food.
I am giving away 2 signed copies of my book on this post (US only). To Enter, leave me a comment about the recipe from the book or blog that you have made multiple times the past year. Ends May 25.
Get your copy today in US and many other countries. Love the book? do leave reviews on amazon with your favorite recipes and experiences.
Back to garam masala, the flavorful and complex spice blend. Sometimes finding the right garam masala that you like, can be tricky. Read through these tips to get to know more about the spices, and the blend. Jump to Recipe
Check the Brand
If you buy garam masala, check the ingredients. Depending on the brands, country etc, the spice blend might have other additional flavors as all spice, more of cinnamon, more of cumin etc. I usually do not like any of the non Indian brand blends as many are very heavy on cinnamon or all spice giving is a completely different flavor profile.
You can make your own garam masala and adjust it to your preference (Recipe at the end of the post). Garam masala is also available in whole form. I usually get Swad or Deep Brand whole garam masala. I grind a small amount like a 1/4 to 1/2 cup and keep it to use in 1-2 months.
Check the Spices
If you make your own blend, check the spices. Old spices will make the whole blend stale. If you are unsure of if you will like the flavor profile, taste each spice individually before you blend them up. Or grind the spice you are unsure of separately. For eg black cardamoms can be an acquired flavor. Make smaller quantities of the garam masala blend, grind the spice you are not sure off separately and add less to begin with. Try the blended spice mix on a tofu scramble or dal to figure out how you like the flavor profile.
Bay Leaves
Indian Bay Leaves are different from regular bay leaves. Indian Bay Leaves have more of a cassia/cinnamony flavor profile and regular bay leaves have a more menthol like flavor profile. In smaller quantities, like 1 bay leaf in a big pot of stew or soup, the flavor might not be noticeable. But they form a good chunk of this garam masala recipe. You do not want to blend regular bay leaves into your garam masala!, or in any recipes that call for blending up the bay leaves (like my Navratan Korma from the book).
Cinnamon
There are many kinds of cinnamon available which have similar flavor profiles. Some are stronger and spicier while others are more fragrant. Some are the smooth inner bark and some all of the rough bark. The cinnamon that you get in Indian stores are the Indian or Srilankan cinnamon(Cinnamomum tamale or verum(ceylon cinnamon). Any of the cinnamon will do in the blend. Cinnamon sticks can be hard to grind, but they give a much fresher flavor. You can substitute cinnamon powder when making your own garam masala. Be sure to use fresh tasting ground cinnamon.
Other spice blends in the book.
Roast/Toast or not Roast Garam Masala!!
Dry Roasting or toasting the spices is actually a personal preference. Gasp! Some recipes mention that you should toast them. Some others say don’t. Some others that are family recipes are by default toasted and no one knows why.
Toasting helps bring out some flavors more and mellow certain others. Sometimes the roasting also makes certain flavors much more stronger than others causing an imbalance in the harmony, like stronger cumin. Roasting coriander seeds takes away the fresh lime like flavor.
Why do recipes call for roasting? Most recipes have been in the family for generations. The spices often needed to be sun dried or lightly roasted to kill off germs or bugs(flour beetle eggs), or to dry them out because of the high humidity in the long humid monsoon season in India. Damp spices tend to spoil easily and make a clumpy spice blend. Times changed, but recipes didn’t.
So eventually it is personal preference. Try both lightly toasted and untoasted and see what you like. Sounds like a lot of work, but its a one time thing to find the recipe you really love. Or Just use the recipe below as is, or buy the whole garam masala from Indian store, if you are not particular.
Garam Masala is not Curry Powder
Curry powder is not garam masala and is never used in India. Curry powder is less flavorful and has turmeric and other additions that are usually not present in garam masala. Curry powder is a British or Western spice blend approximating the masala spice blends from north and south India. It works well as a spice blend to add to dishes, but is definitely not a traditional or authentic flavor profile. Use garam masala spice blend or the mentioned spices in Indian recipes. I generally buy or make whole spice garam masala as the whole spices stay fresh longer (upto 1 year).
And curry powder has nothing to do with curry leaves. Read more tips and some common mix ups here.
Use it
Garam masala can be used in various ways. Add it to the tempering and cook it in oil to toast and infuse the oil. Sprinkle some in a pot of soup and mix in. Use as a garnish right before serving. Add it to cookies, pancakes, shortbread. Add some wherever you use other spice blends. Toss some chickpeas in garam masala, salt and oil and bake to crisp for quick snacking.
In my Indian recipes, some people cut down on the heat and some spices, while many others double the spices and flavors. Any of these changes depend on a variety of reasons,
- how fresh are your ground spices, esp the garam masala flavor has a wide range depending on age, brand etc. I usually grind whole masala and use within 2-3 months. That makes mine very potent.
- if the recipe was changed to add more veggies or other ingredients, which would require more spices to flavor them.
- or just the simple reason that one might not be making Indian food every day or frequently, so when they do, they want to pack the flavor punch.
The good thing about Indian recipes is that you can adjust the flavors anytime during the simmering and right before serving as well. So adjust away.
Lets Make some Garam Masala! Take this recipe and play with it to make a mix that you love. This recipe has evolved from my trials and mom’s general outline, so it is more of a Punjabi Garam Masala (north Indian). If you are uncertain of a certain spice, for eg black cardamoms can be an acquired flavor, make smaller quantities of the blend, grind the spice you are not sure off separately and add less to begin with. Let me know if you make some and love/not love it 🙂
Recipe Card
Garam Masala Recipe
Ingredients
- 1/2 cup (40 g) whole coriander seeds
- 1/4 cup (25 g) cumin seeds
- 6 to 8 (6 to 8) 2-inch cinnamon sticks
- 8 to 10 black cardamoms
- 2 tablespoons green cardamom pods
- 2 tablespoons cloves
- 1 tablespoons (1 tablespoons) black peppercorns
- 10 to 12 Indian bay leaves
- 1 nutmeg optional
Instructions
- Combine all the ingredients and store in an airtight container for up to 1 year.
- To grind: In a spice grinder, grind the cinnamon sticks and nutmeg first until well ground, then add the rest of the spices and grind to a powder. Store in an airtight container for up to 3 months.
- Note: You can also roast the spices before blending. Dry roast all the ingredients except the nutmeg over low-medium heat for 4 to 5 minutes, stirring occasionally. Cool completely. Grind the cinnamon sticks and nutmeg, and then add the rest of the spices, grind and store as above.
Notes
1 tbsp ground cumin
2 tsp black pepper
3/4 tsp ground cloves
3/4 to 1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg Adjust the amounts to flavor preference if needed. Nutritional values based on one serving
Nutrition
Barbara
Don’t have your cookbook but hoping to win one. Love getting your recipes sent to my email. I love the chocolate chunk cookies for two. Makes just enough so we don’t over eat! If I made more, I would definitely eat too many!
Linda
I just recently found your website–you are AWESOME! I haven’t had time to try anything but the chickpea burger so far, a fantastic recipe for me to enjoy with my sons. Thank you for hosting this giveaway!
Rusty M
Samosa pinwheels for me! Yummy. I can only imagine the recipes in the book are even better! Thanks for the chance.
Celina l
Hi Richa! You have the BEST blog. …it is so dependable and high caliber cooking! I love your coconut flour brownie recipe, your chocolate chip cookie recipe, all of your gf breads (especially the lentil loaf) and your Indian desserts! I never would have had access to delicious cooking like this if it weren’t for you 🙂
Johanna
I tumbled upon your site looking for vegan indian recipes one day thinking that indian food in general seems easy to turn plant based … spicy flavorful sauces can make any vegetable of any consistency turn divine, right? Well my indian friend with heavy meat eater husband strongly disagreed so I have been using your site and book as examples to guide them over to the healthy side of living. I love your pics and never ending food ideas. Thank you so much for sharing!
Paula Lepler
I have got to try this Garam Masala recipe, it looks incredible!!
Valentina
I came across your blog looking for GF-VEGAN deserts that don’t use Xantham gum and I wasn’t disappointed. One of my favorite is the GF Almond Butter Blondie. It disappears fast in our house. Most of my friends don’t believe that it is gluten free and vegan because it tastes better than traditional. This recipe is a winner.
My husband and I like spicy food, and Indian cuisine is one of my favorite, It looks easy to make using your recipes. However the dish from your blog I cook most often is Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles, but I have to substitute the noodles for GF variety. The recipe is so simple and so yummy, it comes to mind every time I have a craving for Asian cuisine .
My favorite food are eggplant and potatoes. I was so happy to see the Aloo Baingan recipe Curried Potato Eggplant. I haven’t done this one yet, but it is bookmarked and I am looking forward to try it.
Thank you very much for creating your blog and emailing the updates. I really enjoy cooking new dishes and your recipes are simple and delicious .
IR
Congratulations!! I LOVE your book! Thank you for all the information you provided.
And thank you for the gluten free bread section! I could now make rotis and naan =)
Heidi
Loved learning about garam masala, thank you! I’ve made your tumeric steel cut oats more times then I can count. Yum!!! Now I’m wondering if oats with garam masala would be good??? Have you tried it? I think I’ll try this weekend.
Richa
thanks! try this recipe and add a dash of garam masala. It will be like garam masala fried rice/oats. https://www.veganricha.com/2015/12/savory-oats-hash-indian-oats-poha-upma.html
Heidi
Oh yum, thank you! Can’t wait to give this a go. ☺
Ginny
Homemade masalas are always so much better than store bought. Thanks!
Marta
Love your book! I have made many recipes multiple times, but recently i am pretty addicted to manchurian cauliflower…so I guess that’s the one for this week 🙂
Thanks!!!
Tom P
Have made the one pot peanut sauce noodles 4 times!!! Since you posted it In early April! Easy and VERY tasty! Have several non vegan friends who rave about it!
Charlie Parker
i bought your book to learn this style of food. I started with the Red Lentil Soup and although i have branched out to other recipes, this one is by far the one that make the most. it is almost a staple of my diet now. Thank you very much.
Daneka
First, Mango curry tofu. But, do I have to pick one!? How does one do that??? Can I have a close second?? Red lentils with cumin!
Second, I did some research before buying your book – read reviews, looked at ratings, and searched what other vegans were saying etc… AND BEST COOKBOOK EVER. Seriously! Hands down! And for SOOOOOOoooo many reasons. 1. I have never been big on actually cooking and following a recipe, and I have made 6 dishes from your book. Your recipes are a breeze, so easy to follow – otherwise I would not have made 6 dishes already. 2. The dishes are phenomenal!!!! I actually traveled to India JUST FOR THE FOOD! And, I have loved every dish I made. I am embracing spices and want to kick myself for not buying your book the day it came it came out. 3. Once I got clued into asian markets and got stocked up on spices, the other ingredients are easily found at my local grocer or a local organic grocery.
SO THANK YOU!!! Thank you for an easy to follow, easy preparation cookbook of dishes that taste beyond amazing that I want to make again and again and again.
Third, I love THIS Post, — now I need to look at those spiced walnut lentil burgers and buffalo chickpea pizza… I did do a variation for quick grilled sandwich.
Anita
Hi Richa! I second the recommendation for Samosa Pinwheels. We love them baked as a snack and even in wrap form to take to work as a convenient lunch. Thanks so much for all of the great recipes and ideas for healthy eating!
Jaya
I love your cauliflower based ‘chicken’ recipes like Kung Pao cauliflower and buffalo ‘wings’ – modified from the pizza recipe.
Alex
I don’t have your cookbook, but I am particularly fond of the Toor Daal Sambhar recipe from your website. I’ve made it several times, and love it every time. I’m not hugely fond of eggplant, so I’ve made it with summer squash and it comes out nicely.
Eve-Marie
From the blog, I have made the lasagna with cauliflower Alfredo many, many times – everyone loves it! And also the almond butter snickerdoodles – my favorite cookie. From the book, we are loving the spicy red lentil cauliflower potato casserole – so easy and so delicious!
Karla
I love your chickpea tofu and I went completely crazy over the chickpea scramble, so much so I made it 3 nights in a row for dinner (each time with a different combo of veggies and greens). I used my cast iron skillet and it worked beautifully. Thank you for sharing your recipes. 🙂
Terri
The Buffalo Chickpea Pizza is my absolute favorite!
I have made it many, many times and my family just loves it.
Thank you for all the great recipes and Congrats on your awesome book.
Terri
The Buffalo Chickpea Pizza is my absolute favorite!
I have made it many times and everyone in my family just loves it.
Thank you for all the great recipes and Congrats on your book.
Ken
Thanks for sharing the Garam Masala recipe! I’ve made your Tempeh Tikka Masala a few times using store bought Garam Masala. Can’t wait to craft the dish with with this blend of spices.
Mary Caldwell
Hello Richa! You have so many amazing Indian recipes that it’s very hard to choose, but my favorite would have to be Baigan Bharta. I especially appreciate that you teach how to reduce oil in Indian recipes without sacrificing flavor. I have been cooking Indian food for several years now, but your recipes are always so fresh and inviting to try. I had ordered your book from Amazon and it arrived damaged so I had to send it back. I was just getting ready to order another copy but would love to win a signed copy from you. Thanks for your generosity with the giveaway as well as your sharing delicious vegan recipes; I appreciate it very much!
Lissa
I love so many of your recipes, it’s hard to choose just one.spiced lentil walnut burgers, gobhi musallam, mango sheera, would,love to win your cookbook!
Kathy S
Spiced Lentil Walnut Burgers are my standard, and the absolute best.
Sonali
Hello Richa, Inspired by your work, I have pushed myself to take better pictures, although I still have a long way to go. I love all the visual treats you share and have been your follower for quite some time. I hope I am lucky to win a personally signed copy of your book while I am finishing my own! 🙂 Thank you! I will share more details about my book with you soon!
Sheila Montoya
I made your garam masala last summer! very amazing!
Sara
I lived in India when I was young, with my parents, who were stationed there. India is definitely my Dad’s favorite country and he goes back annually for several weeks. His go-to is Channa Masala, because it’s delicious and he’s primarily vegan. Your recipe is amazing!
Shannon Timmons
Happy anniversary! Today is my wedding anniversary as well 🙂 My husband and I simply adore Indian food, and your blog has really helped us in our new vegan lifestyle! My favorite recipe from your site is the buffalo cauliflower bites w/ranch. YUM!
alison
Thank you so much for the giveaway! I love your recipes but have not gotten your book yet so would love this opportunity. A few recipes that I have made multiple times in the past year are: chickpea tofu, dal tadka, and besan burfi. So so good!
Brenda Lee Allor
I enjoy the recipes from your book. You have given me such confidence that I can make Indian food home instead of take out. I enjoyed the Indian Tofu Scramble, the Street style Tempeh wraps. A friend was kind enough to to make copies of those recipes, but I would like my own copy so I can share it with family, friends and coworkers who always tell me vegan food is bland, boring and tasteless!
Richa
Thats awesome! I hope you win! Try your local libraries till then. They should have copies too.
Abigail
I am always going to your blog to find new dessert recipes! it’s always a tough decision to pick just one! (and sometimes I can’t pick just one 😉 )
Barbara Barnes
Thank you for this. I have been wanting to try cooking an Indian recipe. I have never had that kind of food before. I am going to make this soon.
Richa
Try some of the Indian recipes from the blog! There are lots ranging from easy to traditionally long recipes 🙂 https://www.veganricha.com/category/indian-vegan-recipes
Elisa
I have made your sweet and sour chickpeas broccoli and bell peppers more than a dozen times – I have had to quadruple the recipe at times because it disappears SO fast! I also made an adjustment to it – sometimes I’ll add soy curls! It makes the whole thing much heavier, but we love it! My toddler
I’m crazy about the molasses cookie recipe, too. They also are really good at disappearing. ????
Crystal Sell
I’ve made so many things, but a regular in our home is the veggie lasagna.
Sarah
Veggies and Lentils in Peanut Sauce! I just discovered your blog several months ago and I love it. I would be thrilled to win a signed copy of your cookbook. 🙂
John
Richa, I’ve been wanting to ask you a question about the bay leaves in your recipes. When we use regular bay leaves in a soup or stew the recipe generally will say to remove the bay leaves at some point before serving. But I’ve never seen that instruction in your recipes that include Indian bay leaves, so I always wonder if it is just assumed that we will know enough to remove them (duh) or are they considered an edible element of the finished dish?
Mango Curry Tofu from the book is the recipe I keep going back to. I’ve made it several times already and have the ingredients on hand to make it again very soon. Yum! Besides the wonderful recipes in your book, I find myself referring to it over and over again as a reference for the various spices and other ingredients used in Indian cooking.
Richa
If the leaf is whole in the recipe till the end, then you do fish it out. I usually leave it in until serving as the bay leaves will keep infusing flavor into the dish. So if I am refrigerating the dal or soup for later, I leave them in.
Some recipes blend them in. If the recipe direction says to blend the entire contents of the pan (which would include some other whole spices, bay leaves and whatever else like tomatoes, onions etc), then they get blended into the sauce.
John
Got it. Thanks!
Daphne
Richa, Thank you so much for sharing your delicious, healthy and easy to follow recipes. I have been coming back to your site over the past 6 months for delicious, healthy, vegetarian and vegan recipes. I have yet to try your book but the time will come. when I make the plunge. THANK YOU!!!
Danielle
What a fabulous cookbook! There are so many of your recipes that I’ve made! Most of the ones I’ve made a second or third time seem to be the ones with chickpeas. One that comes to mind is your Sweet and Sour Chickpeas with Peppers and Broccoli. Yum! My mouth is watering. 🙂
Amelia Thomas
Thank you for the opportunity! Palak Tofu Paneer is my favorite recipe from your blog. I always have all the ingredients on hand and it comes together super fast and simply!
Mike
I’ve made your Gobhi Musallam countless times! It’s my favorite to share when cooking for a new group of people. Everyone loves it! Such a great comfort food.
Gloria
Oh – we have loved so many of your blog recipes, and I have made the Samosa Pinwheels MANY times, as well as the One Pot Peanut Sauce Noodles (my husband LOVES that dish), the African Peanut Lentil Soup and the baked popcorn okra (which I’m making again tonight to satisfy my 9 year old who can eat almost the whole batch, if I let her). I’ve had greater success with your recipes than I’ve had with any other single food blogger (or recipe book). I don’t have your cookbook, but if I did have, I’m sure I’d use it often and with great results!
Hollie
Ooh! My copy has come up missing, so what a timely contest!
Prior to apparently losing it, I cooked from it so much the pages are downright crusty (okay, just a little crusty). According to my Instagram, I’ve made Chickpea Flour Pancakes, Kidney Bean Curry, Tofu Pasanda (a favorite!), Masoor Seddho, Gobi Musallam (other favorite!), Fudgey Cardamom Squares, Kadhai Vegan Paneer Palak (for the PPK potluck!), Mung Dal Khichdi, Chik’n Makhani, Vegan Chard Malai Mutter, Chana Masala, hmm…anything else? Wow!
This is definitely one of my favorite cook books and all of the photos are gorgeous and the recipes are 100% magic.
Katherine
Made the jowar flatbreads many times????
Rima
Hi, Richa! I’ve been following your blog for about a year. Your blog has opened my perspective to Indian cuisine. I printed the list of ingredients you recommended in an earlier post to an Indian store and have been enjoying besan flour and garam masala ever since.
I have made your mango sheera recipe at least 5 times. I live in the US, but much of my family lives in the Middle East. You are popular amongst us all. The mango sheera was reminiscent of the Arabic-style haresa that I grew up with, but a lighter, pleasant twist on semolina desserts.
Thanks for the great blog,
Rima
Richa
Thats Awesome Rima. thats interesting about Haresa. i should look up that recipe.
Hope
I downloaded this cookbook to my Kindle and I just LOVE it!
Richa
Thank you Hope!
Prachi Garg
I have made your chickpea burger patty from your website many times and everyone just loves it in my family. Burger patties were always considered potato something for my family but chickpeas made me see the patty in a whole new light ! Thanks ! Winning your book would be just awesome ! I am keeping my fingers crossed !!
Sheldon
I made your recipe “Chickpeas in Tumeric & Peanut Butter Curry” from your blog twice in the last couple weeks(don’t have your cookbook). Once for myself to test it out and then for me and my partner. We both loved it with its depth of flavor and I will be making it again. I used almond butter instead of peanut butter. Thanks for sharing it on your blog!
Richa
Awesome! so glad you love d it!
Nyasia
OMG I can smell it from the picture. I’m so excited to try this!
Sheila Montoya
I made this last summer! One of the best garam masalas I’ve ever had! I want to make some of you other combos!