DIY, Food, Pantry Staples, Recipes

Homemade Garam Masala

Published on by Kresha Faber

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Homemade garam masala is the spice crown jewel of East Indian cuisine and absolutely makes curries SING. This spice blend uses easy-to-find ingredients & mixes up in less than 5 minutes.

If you make curries very often, I'm sure you've run across the spice blend called garam masala.

It's savory, sweet, and just a bit spicy – just right for a comforting curry.

However, both because I want to demystify what's in garam masala and because I want to show you how easy it is to make at home in case it's difficult to find a good quality source of garam masala where you live, today I'm posting our recipe for homemade garam masala.

Besides, it's easy, it's cheaper, and it takes less than five minutes, so like most spice blends, it's just plain smart to make your own! 🙂

Happy cooking and happy curries!

Homemade Garam Masala
makes approximately 3/4 cup
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Ingredients
  1. 1/4 cup ground cumin
  2. 1/4 cup ground coriander
  3. 2 tablespoons ground cardamom
  4. 1 tablespoon ground black pepper
  5. 4 teaspoons ground cinnamon
  6. 2 teaspoons ground cloves
  7. 2 teaspoons ground nutmeg
Instructions
  1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
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Kresha Faber

Kresha is the mother of four young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine) around a very large table.

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9 thoughts on “Homemade Garam Masala”

  1. Vickie says:

    Ahhh… thanks Kresha! I just recently started liking Indian food. Have you tried samosas? Delicious! This recipe will come in handy as I have been trying to make a lot of my own spice blends and condiments lately. It really is cheaper!

    Reply

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    • Kresha Faber says:

      This refers to ground coriander seed. Generally (at least in North America) it’s simply labeled as “ground coriander,” but if you’re grinding your own, then yes – it’s seeds. 🙂

      Reply

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