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Home » Recipe Type » Condiments and Sauces » Homemade Garam Masala Recipe – (Blend of 12 Warm Spices)

Homemade Garam Masala Recipe – (Blend of 12 Warm Spices)

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Homemade Garam Masala recipe made by blending twelve warm spices, to give a fresh, unique, strong and authentic flavor that will hook you forever. Making this at home using organic spices, gives you assurance that your homemade Garam Masala is free of any adulterants and you can add it freely to all your recipes, chaats or drinks.

Picture showing homemade garam masala and recipe ingredients.

Adding Homemade Garam Masala to your Recipes

Garam Masala is a spice that is usually added towards the end of recipe, when the dish is almost ready or when it is served. This spice may also be used to enhance the flavors of mocktail, cocktail, teas, coffees, smoothies and also baked items. Possibilities are endless! It enhances the taste of your dish or drink to the next level. Hence, Garam Masala is claiming its spot in the pantries around the world. 

Homemade Garam Masala may also be used to enhance the flavors of mocktail, cocktail, teas, coffees, smoothies and also baked items. Possibilities are endless!

Health Benefits of Homemade Garam Masala

Garam Masala (Warm Spices) is a blend of warm spices commonly used in Indian sub-continent to enhance the flavor of any dish. It is an effective immunity builder and pain killer. Additionally, it slows the aging process and increases the body’s ability to absorb proteins, vitamins & mineral in food we eat. Lastly, it also reduces heart burns, bloating and relives gas.

Homemade Garam Masala made using recipe with organic spices

Why make your own Garam Masala?

You can buy garam masala in most high-end grocery stores or international grocery stores, however tends to lose it flavors, fragrance and strength after a few days. Hence, it tastes best when made from whole spices fresh at home. This also helps make sure that it is free of any adulterants or additives. You can make it and store it for few weeks if you’d like. This will give you quality assurance and better taste. When you compare the home and market blends, the difference in quality is clearly visible. Most recipes on this website use this spice.

You’ll be Hooked to this Garam Masala Recipe

Depending on the regional and cultural preference, the flavor and texture of garam masala may vary from one house hold to another. However, after trying this recipe garam masala flavor, you’ll be hooked. One unique difference is that, this recipe does not use coriander seeds which gives this spice blend a strong flavor.

Warm Spices used in Garam Masala Recipe:

Twelve warm spices that are used for making this Garam Masala Recipe are:

  • Cloves (Laung) – 25 gms
  • Black cardamon (Badi illaichi) – 25 gms
  • Green cardamoms (Choti illaichi) – 10 gms
  • Black peppercorns (Kaali mirch)– 25 gms
  • Bay leaves (Tej patta) – 10 gms
  • Cinnamon (Dal chinni) – 12 gms
  • Mace (Javitri) – 5 gms
  • Dry ginger (Saunth) – 12 gms
  • Nutmeg (Jaiphal) – 2 pieces
  • Star anise (Chakra phool) – 5 gms
  • Cumin seeds (Jeera) – 25 gms
  • Black cumin seeds (Shahi jeera) – 10 gms
Warm spices used in Garam Masala Recipe

If you do not have any of the warm spices, below are the suggested buying options.

Gather all warm spices and get started. It will take less time than researching the right brand online.

Homemade Garam Masala Recipe - (Blend of 12 Warm Spices)
4.41 from 5 votes

Homemade Garam Masala Recipe – (Blend of 12 Warm Spices)

Homemade Garam Masala recipe made by blending twelve warm spices, to give a fresh, unique, strong and authentic flavor that will hook you forever. Making this at home using organic spices, gives you assurance that your homemade Garam Masala is free of any adulterants and you can add it freely to all your recipes, chaats or drinks.

Review Print Pin Share
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiments, Spice
Cuisine: Indian
Diet: Gluten Free, Hindu, Low Calorie, Low Salt, Vegan, Vegetarian
Keyword: Garam Masala, Garam Masala Recipe, Homemade Garam Masala
Servings: 150 1/4 tsp each
Calories: 3kcal
Author: Rupali Agarwal

Equipment

  • Oven
  • Blender
  • Mortar and Pastel

Ingredients

  • 25 grams Cloves Laung
  • 25 grams Black cardamom Badi illaichi
  • 10 grams Green cardamom Choti illaichi
  • 25 grams Black peppercorns Kaali mirch
  • 10 grams Bay leaves Tej patta
  • 12 grams Cinnamon stick Dal chinni
  • 5 grams Mace Javitri
  • 12 grams Dry ginger Saunth
  • 2 pieces Nutmeg Jaiphal
  • 5 grams Star anise Chakra phool
  • 25 grams Cumin seeds Jeera
  • 10 grams Black cumin seeds Shahi jeera

Instructions

  • Check all the raw spices to make sure that there are no foreign material (chaffs & husks) in the spices.
    Garam Masala Enhance Your Palate Spices
  • Next step is to dry the spices. If you live in a warm climate place with lot of sunlight, then you can leave the spices out in the sun for a day. Alternatively preheat the oven to 200oF. Once it reaches the temperature switch it off. Then spread all the ingredients on a baking sheet and place it inside the oven until all the spices are warm.
    Garam Masala Enhance Your Palate Spices
  • Crush big pieces of spices in a mortar and pestle before grinding. This is to make sure that large and hard spices do not damage the grinder jar.
    Garam Masala Enhance Your Palate Spices
  • Put all the spices in a dry grinder jar and grind till you get a fine powder. I used Vitamix mixer with dry grains jar.
  • Sieve the ground mixture to separate out the coarse pieces.
  • Do not discard the coarse pieces, just reground them or use them in curries that take whole spices.
  • Your garam masala is ready. Store in an air-tight container in cool and dry place.
    Homemade Garam Masala Recipe
Nutrition Facts
Homemade Garam Masala Recipe – (Blend of 12 Warm Spices)
Amount Per Serving
Calories 3 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 10mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate

Recipes in which this Homemade Garam Masala is used to enhance flavors:

Urad Chana Dal

Urad Chana Dal – Maa Chole ki Dal Recipe

Low Fat Beetroot Tapioca Fritters (Sabudana/Sago Vada) - Enhance Your Palate

Vegetable Pearl Millet Recipe – Bajra Khichdi (One Pot Meal)

Shahi Gatte

Shahi Gatte – Govind Gatta

Some Commong FAQs associated with Garam Masala Recipe?

What is Garam Masala?

Garam Masala (Warm Spices) is a blend of warm spices commonly used in Indian sub-continent to enhance the flavor of any dish.. Garam Masala is usually added towards the end of recipe, when the dish is almost ready or when it is served. This spice may also be used to enhance the flavors of mocktail, cocktail, teas, coffees, smoothies and also baked items.

How to make Garam Masala?

Garam Masala can be made at home by blending twelve warm spices:
Cloves (Laung)
Black cardamon (Badi illaichi)
Green cardamoms (Choti illaichi)
Black peppercorns (Kaali mirch)
Bay leaves (Tej patta)
Cinnamon (Dal chinni)
Mace (Javitri)
Dry ginger (Saunth)
Nutmeg (Jaiphal)
Star anise (Chakra phool)
Cumin seeds (Jeera)
Black cumin seeds (Shahi jeera)

What’s in Garam Masala?

Twelve warm spices that are used for making this Garam Masala Recipe are:
Cloves (Laung)
Black cardamon (Badi illaichi)
Green cardamoms (Choti illaichi)
Black peppercorns (Kaali mirch)
Bay leaves (Tej patta)
Cinnamon (Dal chinni)
Mace (Javitri)
Dry ginger (Saunth)
Nutmeg (Jaiphal)
Star anise (Chakra phool)
Cumin seeds (Jeera)
Black cumin seeds (Shahi jeera)

What is Garam Masala made of?

Garam Masala (Warm Spices) is a blend of 12 warm spices:
Cloves (Laung)
Black cardamon (Badi illaichi)
Green cardamoms (Choti illaichi)
Black peppercorns (Kaali mirch)
Bay leaves (Tej patta)
Cinnamon (Dal chinni)
Mace (Javitri)
Dry ginger (Saunth)
Nutmeg (Jaiphal)
Star anise (Chakra phool)
Cumin seeds (Jeera)
Black cumin seeds (Shahi jeera)

What Spices are in Garam Masala?

Garam Masala (Warm Spices) is a blend of 12 warm spices:
Cloves (Laung)
Black cardamon (Badi illaichi)
Green cardamoms (Choti illaichi)
Black peppercorns (Kaali mirch)
Bay leaves (Tej patta)
Cinnamon (Dal chinni)
Mace (Javitri)
Dry ginger (Saunth)
Nutmeg (Jaiphal)
Star anise (Chakra phool)
Cumin seeds (Jeera)
Black cumin seeds (Shahi jeera)

How to make Garam Masala at home?

You can get the full recipe at Homemade Garam Masala Recipe – (Blend of 12 Warm Spices) – Enhance Your Palate.

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About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Posted in: Baked Recipes, Condiments and Sauces, Dairy Free, Egg Free, Gluten Free, Grain Free, Low Sugar, No Onion No Garlic, Soy Free, Vegan

Reader Interactions

Comments

  1. Sri

    February 12, 2021 at 9:29 am

    Hi, can you please specify the ingredients in tsp or tbsp or cups instead of grams?

    Reply
    • Rupali Agarwal

      February 21, 2021 at 4:13 pm

      Hello Sri, Thank you for your request. We are about to launch a new site in which you’ll be able to convert the display units. I’ll also update the recipe text to inculude the display units you requested. Regards – Rupali

      Reply
  2. Monica Damodaran

    December 19, 2020 at 11:33 am

    5 stars
    Followed the recipe to the T. The aroma was divine. Made biriyani with the garam masala powder my my entire family relished it. Never buying store bought powder again. Folks who check the recipe do try you wont regret it.

    Reply
  3. ZEESHAN QUAZI

    September 6, 2020 at 8:49 am

    5 stars
    Rupali ji,

    Thanks for sharing such a informative article.
    Please share ingredient proportion for 16 & 20 spices if used as Garam masala.

    Regards,

    Reply
    • Rupali Agarwal

      September 14, 2020 at 6:15 pm

      Thank you for the great rating. Could you please elaborate more on your question? Which spices are you referring to? Posted recipe only uses 12 spices. Regards – Rupali

      Reply
  4. Jita

    February 19, 2020 at 10:37 pm

    Hi! Do you take the skin off the black & green cardamom or grind with the skin on?

    Reply
    • Rupali Agarwal

      February 19, 2020 at 10:39 pm

      No, you don’t take skin off. Grind everything together and then sieve it at the end.

      Reply
  5. S. Thara

    August 29, 2019 at 5:37 am

    Nutmeg 2 pieces means two whole nutmegs or just two small pieces. Please clarify. Thank you

    Reply
    • Rupali Agarwal

      August 29, 2019 at 6:43 am

      It means two whole nutmegs.
      Thank you for reaching out to me for the clarification.

      Rupali Agarwal

      Reply

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