How to Make a Garam Masala

A masala is a particular pungent spice mix from the Indian subcontinent. The infamous garam masala is a particular variant which means ‘hot spice mix’ and something that truly lifts any Indian dish. It’s greatest rival if it can be called that is the chaat masala.

What you have to remember is that in the Ayurvedic tradition, the idea of a hot spice mixture refers to what Indian chefs see as something to either heat up or cool down the body. It has nothing to do with the presence of chilli or hot peppers!

Uses in Cuisine

Masalas are widely used throughout Indian cuisine to add spice and flavour, most often in chicken tikka masala and chicken curry. They are unique to regions and  other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, Indian and Sri Lankan regularly use spice mixes. The Garam Masala is used predominantly in North Indian cuisine. The traditional spice mix may well have come with the moghul emperors as so many of the spices are derived from westwards of India.

Spices Used 

A masala can be either a combination of dried and usually dry-roasted spices, or a paste such as garam or vindaloo masala. It is made from a mixture of spices and other ingredients – usually a minimum of seven and rising to 18 or more. You should expect to see the following:

• cumin seeds
• coriander seeds
• cinnamon sticks
• black peppercorns
• nutmeg
• cloves
• fennel seeds

Not all the spices need to be roasted either. They can also use dried versions of garlic, ginger, onions, chilli paste and tomatoes.

The first recipe is a traditional spice version which can either use roasted spices which will certainly make the whole masala very pungent or a slightly version can be prepared where none of the spices are roasted. The key point is that all these spices have an intensely aromatic note anyway.

The second [2] is a much more modern version and clearly a Punjabi masala because it makes much more use of cardamom. This one doesn’t need the ‘sweet’ aromatic spices of the traditional version. Here, green cardamom not black cardamom is used and the amount of cumin and coriander is increased. Increasing the latter two spices mellows out the flavour more and it seems milder with a stronger curry flavour and aroma. I also think that there are many different variants in between but going back to cardamom, I see how this particular spice tells you as much about the region as it does anything else. 

Cooking with fat seems to also change the flavour profile anyway so I’m always mindful with any suggestion as to how ghee, oil and butter will round out the sharpness.

You should be able to prepare just under a cup of each which is near to 120ml.

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[1] Traditional Garam Masala Recipe (Moghul-Style)

• 2 tbsp. coriander seeds
• 2 tbsp. cumin seeds
• 2 tbsp. black cardamom seeds
• 1-2 tbsp. black peppercorns
• 1/2 tbsp. whole cloves
• 1 tsp. freshly grated nutmeg (can use if roasted spices are used but its not necessary)
• 1 or 2 whole cinnamon sticks (2 inches/5 cm long)
• 1 rounded tbsp. fennel seeds (optional)

[Roasted spice version] Place everything but the nutmeg in a dry skillet and toast for about ten minutes over medium – high heat. Stir from time to time to keep everything cooking evenly. When the ingredients have darkened slightly and give off a rich, toasty aroma, remove them from the pan and let them cool.

Grind the spices in a spice grinder or coffee grinder. Mix in the freshly grated nutmeg. Store in an airtight container away from heat.

[2] Punjabi Garam Masala

• 3 tbsp. coriander seeds
• 3 tbsp. cumin seeds
• 3 tbsp.green cardamom seeds
• 1-2 tbsp. black peppercorns
• 1/2 tbsp. whole cloves
• 1 tsp. freshly grated nutmeg (can use if roasted spices are used but its not necessary)
• 1 or 2 whole cinnamon sticks (2 inches/5 cm long)

Roast the cumin and coriander seeds but not the nutmeg in a dry skillet and toast for about ten minutes over medium – high heat. Stir from time to time to keep everything cooking evenly. When the ingredients have darkened slightly and give off a rich, toasty aroma, remove them from the pan and let them cool.

Grind the spices in a spice grinder or coffee grinder. Mix in the freshly grated nutmeg. Store in an airtight container away from heat.

Masala Products

You can of course purchase the ready made garam masala here if you so wish.

Purchase your garam masala here.