Garam Masala Spice Mix

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/14/19
High Angle View Of Garam Masala In Container

Dc Johnson/Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 10 servings
Nutrition Facts (per serving)
16 Calories
1g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 16
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Indian spice blend is not only easy to make at home, but it is also far more flavorful when homemade. Feel free to modify the amounts to suit your personal taste. You may easily multiply the recipe, but we recommend you make up only enough to use within 1 month so it will remain fresh.

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Ingredients

  • 1/4 cup coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 2 teaspoons cardamom pods
  • Two 3-inch cinnamon sticks, broken into small pieces
  • 1 teaspoon whole cloves
  • 1 whole nutmeg

Steps to Make It

  1. Gather the ingredients. 

  2. Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.

  3. Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.

  4. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

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