Garam Masala by Priya Kitchenette

How to Make Homemade Garam Masala

There’s nothing like cooking with freshly grounded masala. The rich, extra flavor and aroma these fresh spices add to the dish is incomparable. Garam Masala is widely used in India specially to cook North Indian dishes. You will find many versions of this masala, but today I will be sharing the the recipe which has been passed down for years in my family.

Garam Masala from Priya Kitchenette

Garam Masala from Priya Kitchenette

Homemade Garam Masala


  • 1/2 cup coriander seeds
  • 1/4 cup fennel seeds
  • 3 Tbsp cumin seeds
  • 3 Tbsp green cardamom
  • 2 inch cinnamon stick
  • 1 tsp cloves
  • 1/2 tsp black peppercorn
  • 2 red chilies
  • 1 star anise
  • 1 nutmeg
  • 1 bay leaf


  • Dry roast all ingredients on low flame for few minutes till a nice aroma rises.
  • Let it cool. Then, remove the outer layer of cardamom and discard.
  • Grind everything down to a fine powder and transfer the content on a dry large plate or a newspaper.
  • Spread it out and let it cool down completely.
  • Transfer the content in an airtight container and store it in a cool place. Stored this way, the spices should stay fresh for about 3 months.


Always use a dry spoon to use this powder which will help in storing it for a longer time.

 How to Make Homemade Garam Masala Recipes


You might also like