Homemade Garam Masala
This homemade garam masala is our family blend of 13 whole spices: coriander, cumin, shah jeera, fennel, black peppercorns, cloves, black and green cardamom, mace, star anise, cinnamon, bay leaves and nutmeg, gently roasted and ground fresh.
It honours a great-grandfather who owned a spice factory in Yangon. It takes about 10 minutes and tastes far fresher than shop-bought.
Why this blend works
- Roasted in batches. Each group of spices gets exactly the time it needs, so nothing burns.
- Low heat. Gentle roasting brings out the oils without bitterness.
- Plenty of coriander and cumin. They make up the base, with the stronger spices in smaller amounts.
- Cooled before grinding. Cool spices grind into a fine powder, not a paste.
Tips for the best garam masala
- Stir constantly. Whole spices burn quickly.
- Crush the nutmeg first. It roasts and grinds more evenly.
- Store it airtight. Keep it in a sealed jar away from light and heat.
- Make small batches. Freshly ground garam masala has the strongest flavour.
How to use garam masala
Use it in almost any curry on the site. It goes into our mutton paya, masala chicken karahi, kaleji and classic mutton curry. Add a pinch at the end of cooking for extra aroma.
Garam Masala FAQs
What is garam masala?
A warming blend of ground spices used across South Asian cooking. Garam means warm and masala means spice mix.
Should I roast the spices?
Yes. Gentle roasting on low heat brings out their flavour before grinding.
How long does homemade garam masala last?
It keeps for a few months in an airtight jar, but it's most fragrant in the first few weeks.
What is the difference between garam masala and curry powder?
Garam masala is a warming spice blend without turmeric, usually added near the end. Curry powder often includes turmeric and chilli and is cooked in from the start.
You'll find the full ingredients, the method and our step-by-step video in the recipe card below.
Garam Masala is an essential blend of spices that brings depth, warmth, and complexity to a wide variety of dishes. This homemade version ensures you get the freshest and most balanced flavours, perfect for everything from biryanis to curries.
- 1 cup Coriander Seeds (Dhania Seeds)
- 3/4 cup Cumin Seeds
- 1 tbsp Shah Jeera:
- 1 tbsp Fennel Seeds
- 3 tbsp Black Peppercorns
- 2 tbsp Cloves
- 7 Black Cardamom Pods
- 4 tbsp Green Cardamom Pods
- 3 Mace
- 7 Star Anise
- 2 Sticks: Cinnamon (small sticks)
- 7 Bay Leaves
- 2 Nutmeg (crushed)
- 1 Coriander Seeds: Heat a heavy-based pan on low heat. Add 1 cup of coriander seeds and roast for about 3 minutes, stirring constantly until they are fragrant. Transfer to a bowl.
- 2
Cumin Seeds, Shah Jeera, and Fennel Seeds: Add 3/4 cup cumin seeds, 1 tbsp shah jeera, and 1 tbsp fennel seeds to the pan. Roast for 90 seconds on low heat, stirring continuously. Transfer to the bowl with the coriander seeds.- 3
Peppercorns, Cloves, and Black Cardamom Pods: Add 3 tbsp black peppercorns, 2 tbsp cloves, and 7 black cardamom pods. Roast for 2 minutes on low heat until aromatic. Transfer to the bowl.- 4
Remaining Spices: Add 4 tbsp green cardamom pods, 3 mace blades, 7 star anise, 2 small cinnamon sticks, 7 bay leaves, and 2 crushed nutmegs. Roast for 2 minutes until fragrant. Transfer to the bowl.Cooling and Grinding:- 5
After all the spices are roasted, combine them in the pan and stir for a quick mix.- 6
Allow the spices to cool down to room temperature to ensure they grind evenly and do not form a paste.- 7
Using an electric grinder or a pestle and mortar, grind the spices in batches until you achieve a fine powder. Be careful not to overfill the grinder.Storing the Garam Masala:- 8
Once ground, transfer the garam masala powder into an airtight container to preserve its freshness and aroma.- 9
Store in a cool, dry place. The garam masala will keep well for several months, retaining its bold and vibrant flavours.NoteEven Roasting: Keep stirring the spices continuously during roasting to ensure they roast evenly and do not burn.
Cooling: Make sure the spices are completely cool before grinding to avoid moisture buildup.
Grinding: If using a small grinder, grind in small batches to achieve a fine and consistent powder.
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