Homemade garam masala from Vegan Richa’s cookbook Vegan Richa’s Indian Kitchen. “Garam” means warm and “masala” means spice blend. This fragrant mix is a staple in many Indian dishes—used to finish curries, flavor dals, season vegetables, and more. Below you’ll find tips on choosing and storing spices, whether to roast them, and an adaptable recipe you can tweak to your taste. Vegan recipe.
What is Garam Masala?
Garam masala is a warm, aromatic blend of whole or ground spices used across India. Despite the literal translation “hot spice blend,” it isn’t typically spicy-hot from chiles; its warmth comes from black pepper, cinnamon, cloves, and other warming spices. The profile is complex and concentrated, and individual blends vary widely by region, household, and chef—Kashmiri, Punjabi, Goda, and Rajasthani versions all exist, along with other region-specific mixes like pav bhaji masala or sambar masala.
How to Use Garam Masala
Use garam masala to finish tomato-based curries, stir into dals or chickpeas, toss with roasted vegetables, or add a pinch to soups and stews. It can be cooked briefly in oil to bloom the flavors, stirred into simmering sauces, or sprinkled on just before serving as a fragrant garnish. It even works in sweet applications—try a little in cookies, pancakes, or spiced shortbread.
Choosing and Storing Spices
Quality and freshness matter. Whole spices last longer (up to a year) and keep their aroma; grind small batches of the whole blend (a quarter cup at a time) to retain freshness for a few months. If you buy pre-blended garam masala, check the ingredients—some non-Indian brands add heavy cinnamon or allspice, which alters the traditional profile.
Bay Leaves
Indian (tejpat) bay leaves have a cassia-like, cinnamon-y note distinct from Mediterranean bay leaves, which can be more menthol-like. For garam masala and other ground blends, be sure you’re using Indian bay leaves, not regular bay leaves.
Cinnamon
Ceylon (true) cinnamon and cassia both work. Whole cinnamon sticks give the freshest flavor but require more effort to grind; good-quality ground cinnamon will also work. Use fresh-tasting ground cinnamon if you substitute it for sticks.
Roast or Don’t Roast?
Toasting is a matter of preference. Lightly dry-roasting spices can deepen some flavors and mute others; coriander’s bright, citrusy note, for example, softens with roasting. Historically, roasting or sun-drying helped preserve spices in humid climates. Try both toasted and untoasted versions to discover what you prefer, or use the recipe below as-is for a reliable, balanced mix.
Garam Masala Is Not Curry Powder
Curry powder is a British invention that often includes turmeric and other ingredients not typical of Indian garam masala. Curry powder approximates the broad idea of “Indian spices” for Western cooking, but it’s not a direct substitute for the nuanced flavor of garam masala in authentic recipes.
Tips for Adjusting Flavor
- Make smaller batches when experimenting so you can adjust levels easily.
- Grind or taste individual spices if you’re unsure—black cardamom can be strong and is an acquired taste.
- If using whole spices, grind only what you’ll use within a few months for best aroma and potency.
- Reduce black pepper for less heat, or cut back on black cardamom or bay leaves if the blend feels too smoky or floral.
Recipe
This version is inspired by a Punjabi-style garam masala adapted from family recipes. It makes roughly 1.5 cups of whole-spice blend; grind portions as needed.
Garam Masala Recipe
Ingredients
- 1/2 cup whole coriander seeds
- 1/4 cup cumin seeds
- 6 to 8 2-inch cinnamon sticks
- 8 to 10 black cardamoms
- 2 tablespoons green cardamom pods
- 2 tablespoons cloves
- 1 tablespoon black peppercorns
- 10 to 12 Indian bay leaves
- 1 nutmeg (optional)
Instructions
- Combine all ingredients and store whole in an airtight container for up to 1 year, or grind as needed.
- To grind: in a spice grinder, grind cinnamon sticks and nutmeg first until fine, then add the remaining spices and grind to a powder. Store the ground blend in an airtight container and use within 3 months for best flavor.
- Optional roasting: dry roast all ingredients except nutmeg over low–medium heat for 4–5 minutes, stirring frequently. Cool completely, then grind as directed. Roasting deepens some flavors and mellows others—try both versions to see which you prefer.
Quick Garam Masala (ground)
For a simple premixed ground option, combine and store:
2 tbsp ground coriander
1 tbsp ground cumin
2 tsp black pepper
3/4 tsp ground cloves
3/4–1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
Adjust proportions to taste.
Notes
If you’re unsure about a spice like black cardamom, grind it separately and add less to start. Test the blend on a small dish (tofu scramble, dal, or roasted veggies) and adjust. Whole-spice blends retain aroma longer; grind just enough for a few weeks at a time for the freshest results.
Nutrition (per serving, approximate)
Calories: 44 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 1 g, Fiber: 4 g. Nutrition values are approximate.
