Garam Masala

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1/4 cup 1x
  • Category: Spice Blend
  • Method: No-Cook
  • Cuisine: Indian


Making your own Garam Masala is simplified by using ground spices that you likely have in the pantry. If you’re looking for a more traditional version, I have included that as well.


  • 1 Tbsp. ground cardamom
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. ground cinnamon
  • 1 tsp. black pepper
  • ½ tsp. ground nutmeg
  • ½ tsp. cayenne (optional)
  • ¼ tsp. ground cloves


  1. In a small mixing bowl, combine all ingredients and stir to combine.
  2. Store is in a sealed spice jar or small mason jar away from heat and light.


Whole Spice Version of Garam Masala

  • 1 Tbsp. + 1 tsp. cardamom seeds
  • 1 and ¾ tsp. cumin seed
  • 1 and ¾ tsp. coriander seeds
  • 3 cinnamon sticks, about 1 and ½-inches
  • 3 whole cloves
  • ¾ tsp. black peppercorns
  • ½ tsp. fresh ground nutmeg
  • ½ tsp. cayenne (optional)
  1. Place all whole spices in a dry skillet and toast over medium-high heat until fragrant. Stir often and keep and eye on the spices so that they don’t scorch.
  2. Remove from heat and allow to cool completely before grinding them in a spice grinder. Stir in the fresh ground nutmeg and cayenne if using.
  3. Transfer to a spice jar or mason jar, seal and store away from heat and light.