Garam Masala (Toasty Fragrant)

Have you ever wondered how to make your dishes more flavorful and aromatic?

Look no further than this Garam Masala recipe! With its toasted and fragrant spices, it will transform your meals into a symphony of flavors.

Whether you’re a seasoned chef or a culinary novice, this easy-to-follow recipe will guide you through the steps of creating your own homemade blend.

So, let’s dive right in and unveil the secrets of this magical spice blend!

Ready Time

25 mins


7 servings


  • 3 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 (4 inch) cinnamon sticks, broken into pieces
  • 4 bay leaves
  • ½ teaspoon nutmeg
  • 4 whole star anise pods
  • 10 green cardamom pods
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon ground mace
  • ½ teaspoon whole cloves


In a large skillet, toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace over medium heat. Keep stirring constantly to avoid burning spices.

Once the spices become very fragrant and you can visibly notice the aroma rising, remove the skillet from the heat.

Allow the spice mixture to cool slightly for about 10 minutes. The cooling process will prevent the spices from burning during grinding.

Once the mixture has cooled, transfer it to a grinder and grind it into a fine powder.

Store the freshly ground garam masala in an airtight container to preserve its flavor and aroma. This homemade garam masala is a versatile spice blend that can be used to enhance the flavor of various dishes, offering a tantalizing aroma and a symphony of flavors to your culinary creations.

Nutrional Value

  • Calories: 25
  • Fat: 1.5g (24% DV)
  • Saturated fat: 0g (0% DV)
  • Cholesterol: 0mg (0% DV)
  • Sodium: 10mg (0% DV)
  • Total carbohydrates: 3g (1% DV)
  • Dietary fiber: 1g (4% DV)
  • Sugar: 1g (1% DV)
  • Protein: 1g (2% DV)
  • Vitamin A: 0% DV
  • Vitamin C: 0% DV
  • Calcium: 0% DV
  • Iron: 1% DV
Garam Masala
Toasty Fragrant Garam Masala

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