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Garam Masala


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  • 10-12 blades of mace
  • 8-10 1-inch cinnamon sticks
  • 25 whole cloves
  • 25 green cardamom pods
  • 12 black cardamom pods
  • 8-10 bay leaves
  • 8 tsp cumin seeds
  • 4 tsp black peppercorns
  • 0.5 tsp grated nutmeg



Step 1

In a small pan over medium heat, add mace and dry-roast until fragrant. Transfer to bowl.

One spice at a time, dry roast cinnamon, cloves, each cardamom, bay leaves, cumin, and peppercorns, and transfer to bowl. Let cool completely.

Transfer to spice grinder and grind to fine powder. Add nutmeg. Store in jar or airtight container.


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