Raghavan's garam masala

    12 min

    Heat these easy-to-find ingredients together to make your own garam masala to use in curries and other Indian dishes.

    4 people made this

    Serves: 16 

    • 1 tablespoon coriander seeds
    • 2 teaspoons cumin seeds
    • 1 teaspoon black peppercorns
    • 1/2 teaspoon whole cloves
    • 1/2 teaspoon cardamom seeds (from green or white cardamom pods)
    • 2 bay leaves
    • 2 dried arbol chillies, stemmed
    • 1 (7cm) cinnamon stick broken into smaller pieces

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Heat a small pan over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chillies and cinnamon pieces. Sprinkle spices into hot pan and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chillies are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, about 1 to 2 minutes. Transfer immediately to bowl.
    2. When cooled completely, crumble chillies and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

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    Reviews in English (1)


    I use a little of this spicy and smoky blend in any dish that calls for garam masala. It's great on roasted eggplant, in stews, and even in scrambled eggs.  -  20 Jan 2017  (Review from Allrecipes US | Canada)

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