Indian cooking
Indian cooking / Spice mixtures / Garam Masala

Garam Masala

Vegetarian

A warm, aromatic Indian spice blend made from whole spices toasted until fragrant and ground to a powder. It tastes peppery, citrusy and sweetly spicy, and is used to season curries, dals and vegetables.

Garam masala

52 gDry-fried together in the pan (step 1)
01
Cassia bark (Chinese cinnamon) · Dalchini
4.2 g8 cm
spice
02
Coriander seeds · Sabut Dhania
15 g3 tablespoons
spice
03
Green cardamom pod · Elaichiseeds only
13 g2 tablespoons
spice
04
Clove · Laung
3.2 g½ tablespoon
spice
05
Black peppercorn · Kali Mirch
9 g1 tablespoon
spice
06
Black cardamom pod · Badi Elaichiseeds only
8 g4 pods
spice
Cool completely, then grind to a fine powder.

Method

  1. Put 4.8 g cassia bark or cinnamon stick, 15.3 g coriander seeds, 13.2 g green cardamom pod seeds, 3.2 g clove, 8.7 g black peppercorn and 7.6 g black cardamom pod seeds into a dry frying pan.
  2. Set the pan over a low heat and dry-fry the garam masala for 6–7 minutes, shaking the pan often.
  3. Take the pan off the heat and leave the spices to cool completely.
  4. Grind the cooled spices in a spice grinder to a fine powder.
  5. Store the garam masala in an airtight container.

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Cassia bark
  • Ceylon cinnamon

    True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

  • Ground cinnamon (cassia)

    Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

  • Cassia buds

    Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Coriander seeds
  • Ground coriander

    Use 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

  • Cumin seed

    Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

  • Fennel seed

    Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

Green cardamom pod
  • Green cardamom seed

    Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

  • Ground green cardamom

    Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

  • White cardamom pod

    Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Clove
  • Ground cloves

    Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

  • Allspice berries

    Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

  • Black cardamom pod

    Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Black peppercorn
  • Coarsely ground black pepper

    Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

  • Ground black pepper

    Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

Black cardamom pod
  • Ground black cardamom

    Use 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.

  • Green cardamom pod

    Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.

Similar spice mixtures

Garam Masala (Thali)
Hot Spice Mix
Garam Masala tastes peppery and sweetly resinous with strong cardamom and clove, while this dish is described as peppery, citrusy and sweetly spicy.
  • Same: Garam Masala shares this dish’s six weighed spices—cassia bark, coriander seeds, green cardamom, clove, black peppercorn and black cardamom—and both are toasted and ground blends.
  • Different: It has the same ingredient weights and toast-then-grind method as this dish, with no extra or missing spice listed.
Garam Masala (I)
Garam Masala (I) tastes earthier and sharper from cumin and ginger, with less of this dish's sweet, citrusy cassia-and-clove aroma.
  • Same: Garam Masala (I) shares coriander seeds, black peppercorn, green cardamom and black cardamom with this dish, and both are dry spice blends with no souring agent or fat.
  • Different: Garam Masala (I) adds cumin and ground ginger and lacks this dish's cassia bark and cloves; its weighed batch is much larger, and its description gives no toasting step.
Khas Garam Masala
Aromatic Garam Masala
Khas Garam Masala tastes more sweetly cardamom-forward with nutmeg and cumin, while this dish tastes peppery and citrusy from coriander and cassia.
  • Same: Khas Garam Masala shares green cardamom, black peppercorn, clove and cinnamon-type bark with this dish.
  • Different: Khas Garam Masala adds cumin seed and nutmeg, omits coriander seeds and black cardamom, and is dominated by green cardamom; its description gives no toasting or grinding step, while this dish is toasted whole and ground.
Dhansak Masala
Dhansak Masala tastes smoky, bitter and warm, while this dish tastes peppery, citrusy and sweetly spicy.
  • Same: Dhansak Masala shares clove and black cardamom with this dish, and both are aromatic spice blends.
  • Different: Dhansak Masala is made mainly from fenugreek, clove and black cardamom, lacks cassia, coriander, green cardamom and black peppercorn, and its description does not mention toasting.