Basic Garam Masala (Indian Spice)

Prep Time
Cook Time
Ready In

"This is a version of the most common type of garam masala used throughout Uttar Pradesh and the Punjab.It is a spicy, pungent blend which goes well with onion-based sauces for meats and poultry. Change the proportions to suit your taste and the dish. Makes 1/2 cup"

Original recipe yields 1 serving


  • Serving Size: 1 (218.8 g)
  • Calories 298.2
  • Total Fat - 12.3 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 41.9 mg
  • Sodium - 133.1 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 28.6 g
  • Sugars - 1.1 g
  • Protein - 19.2 g
  • Calcium - 560.3 mg
  • Iron - 11.3 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.2 mg

Step 1

Break the cinnamon sticks into pieces. Crumble the bay leaves.

Step 2

Heat a heavy frying pan and after 2-3 minutes put in the whole spices.

Step 3

Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.

Step 4

Leave to cool, then grind and blend with the mace.

Step 5

In an airtight container, the mixture will keep for 3-4 months.

Step 6

*To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.

Step 7

*For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.

Step 8

*For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.

Step 9

*For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.

Tips & Variations

No special items needed.