But what is it?
I hear that constantly when I'm teaching cooking classes, even from folks who use the spice and cook Indian food on a regular basis. They know they need it. They know where to find it. But, they are not exactly sure what it is.
It's a spice blend - that's what masala means. A mixture of spices. Garam means warm or hot. This blend is basically a combination of spices that are considered warm, earthy, and robust.
This is a blend also typical of North Indian cooking. And, no, there is no one recipe for this blend. In India, most households have their own variation. And if anyone (including me) tells you that we have the 'best' blend, please don't believe them. There are as many varieties of blends of this masala as there are households in North India. You do the math. It's a lot!
There are some guidelines that make a better garam masala than others, however. A good version is less about the recipe itself and more about the balance of the spices used to make it. Most blends sold commercially by folks who don't have a deep understanding of Indian cuisine tend to be heavy on particular spices, including cinnamon and/or cloves rather than giving you a combination that ensures they are all subtly put together to form a more soothing blend.
A good blend is also roasted before it is ground. Why? Dry roasting is an essential part of the process for Indian masalas. It not only helps pull out essential oils, but also gives you added layers of flavor that you cannot get by merely grinding down unroasted whole spices.
When experimenting with my own garam masala recipe, I called my massi (aunt) in India to get my grandmother's own recipe. It's a combination of key spices, including from the top left: coriander seeds, black cardamom pods, cinnamon sticks, cumin seeds, black peppercorns, and cloves.
Take these spices and roast them over medium-high heat in a large 4 or 6-quart saute pan for about 4 minutes. Shake them in between to ensure that they are roasted evenly. Fair warning - your house will smell amazing!
Take this blend and grind it down immediately. You'll have about 2 ½ cups. Or, do what I do. Save them in a large glass jar and grab a fistful as you need it. Grind it and store it in your Spice Tiffin. This way, your spices stay as fresh as possible. Remember, whole spices can last years, while ground spices lose their aroma and flavor within 6 months.
If you have never ground spices before, just head out and invest in a $30 coffee grinder. Reserve it just for spices, and grind away. The only issue is when you try to grind cinnamon sticks. I take mine, wrap them in a towel, and then break them down with a few taps of a hammer. If you have a Vitamix, use it to your advantage and grind away. It's fantastic (the wet and dry jugs both work) for grinding down your spices. Here's what it looks like in a small grinder:
Use your garam masala in all of your Indian dishes, and better yet, sprinkle a little into your meatloaf, on your popcorn, and whatever else could use a little Indian flavor twist. Try ours if you have trouble sourcing the key spices above. I'm very proud that none of our blends have unnecessary salt or food dyes. When searching for other Indian spice blends, take a look at the ingredient list and be sure they are as 'clean' as possible.
I love roasting this blend, putting it in beautiful mason jars, and gifting it to my friends for the holidays as a hostess gift. That, a grinder, and your favorite Indian cookbook (hint, hint) are truly the perfect start to getting your Indian culinary juices flowing.
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Gae
May 18, 2026
Just discovered your TV show and now I’m on the website looking for recipes. I love experimenting with spice blends. Thank you for this recipe so I can avoid preservatives!