This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more. Jump to Recipe
“Garam” means hot and “Masala” in this context means a blend of spices. The spice blend itself is not generally hot. It has black pepper but no cayenne or chili powders. It can however feel hot once you eat some because of the pepper and cloves. The spices together will warm you up from the inside.
Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. There are several regional versions of the spice blend and they have their own names like kashmiri garam masala, goda masala, sambhar powder etc.
This is the basic garam masala to use in Indian curries, stir fries, veggie dishes, dals and more. I have the traditional whole garam masala mix on the blog here. The whole masala stays fresh for much longer. I grind a portion of it and use it for a month or 2 and then grind more. For smaller quantity spice blend, use this quick recipe with ground everyday spices.
Use it in Butter Tofu , Cauliflower Tikka Masala, Masala Pot Pie, lentil sweet potato dal curry. And many more Indian dishes! or add to soups, stews, to veggies to roast, cookies, yes cookies work too.
Curry powder is not the same as garam masala. Get the recipe and Read more about it here.
More Spice blends from the blog
- Whole Garam Masala
- Curry Powder
- Cajun spice blend
- Taco Spice
- Jamaican Curry Blend
- Berbere Dry blend (Ethiopian)
- Pumpkin Pie spice
- Gingerbread spice
Also note the spelling. It isnt Garam Marsala 🙂 (which is the next popular search term after garam masala). 🙂
Garam Masala Spice Blend Recipe
- 2 Tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 to 1 tsp black pepper
- 3/4 to 1 tsp ground cinnamon
- 1/2 to 3/4 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/4 tsp nutmeg
- Mix all the ingredients and store in an airtight container for upto 2 months.Add 1 bay leaf, powdered for variation.