Indian cooking
Indian cooking / Spice mixtures / Garam Masala (Thali)

Garam Masala (Thali)

Hot Spice Mix
VegetarianMakes about 50 g (2 oz)

Garam masala is a toasted and ground blend of warm Indian spices. It is aromatic, peppery and sweetly resinous, with cardamom and clove coming through strongly.

Garam masala

52 gToasted together in the dry pan (step 2)
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
Grind the cooled spices to a fine powder.

Method

  1. Warm a frying pan over low heat.
  2. Add the masala: 4.8 g cassia bark or cinnamon stick, 15.3 g coriander seeds, 13.2 g green cardamom pod, seeds only, 3.2 g clove, 8.7 g black peppercorn and 7.6 g black cardamom pod, seeds only.
  3. Toast for 6–7 minutes, shaking the pan often, until the spices smell toasted and turn a shade darker; do not let them scorch.
  4. Remove the pan from the heat and let the spices cool.
  5. Grind the cooled spices in a blender or coffee grinder until fine.
  6. Store in a clean jar that seals tightly.

Don't have something?

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
Garam Masala tastes warm, aromatic, peppery and sweetly spicy, while this dish is described with cardamom and clove coming through strongly.
  • Same: Garam Masala shares the same six weighed ingredients with this dish: cassia bark, coriander seeds, green cardamom, clove, black peppercorn and black cardamom.
  • Different: Garam Masala has the same ingredients and the same toasted-then-ground method as this dish, with no ingredient or method difference shown.
Garam Masala (I)
Garam Masala (I) tastes earthier from cumin and sharper from ginger, with less of this dish's sweet resinous clove and cassia notes.
  • Same: Garam Masala (I) shares with this dish coriander seeds, black peppercorn, green cardamom and black cardamom as a toasted ground garam masala blend.
  • Different: Garam Masala (I) adds cumin seed and ground ginger and lacks this dish's cassia bark and clove, with cumin as its largest ingredient.
Khas Garam Masala
Aromatic Garam Masala
Khas Garam Masala tastes more sweetly cardamom-forward with cumin and nutmeg warmth, while this dish is more peppery and resinous from black cardamom and coriander.
  • Same: Khas Garam Masala shares with this dish a warm spice base of green cardamom, black peppercorn, cinnamon or cassia, and clove.
  • Different: Khas Garam Masala uses much more green cardamom and adds cumin seed and nutmeg, while this dish has coriander seeds and black cardamom that Khas Garam Masala lacks.
Dhansak Masala
Dhansak Masala tastes smokier and more bitter from fenugreek and heavy clove, with less sweet resinous cardamom-cinnamon character than this dish.
  • Same: Dhansak Masala shares clove and black cardamom with this dish and is also a ground spice blend.
  • Different: It uses equal parts fenugreek seed, clove, and black cardamom, and lacks this dish's cassia, coriander, green cardamom, and black peppercorn.