Garam Masala

Garam Masala

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 389 cookbooks   This recipe has been viewed 196674 times

Every cuisine has a special ingredient, which gives it its characteristic flavour and aroma.

If you think of Chinese cuisine, the five-spice powder comes to mind, for Bengali cuisine, there is the panch-phoron, for South Indian cooking, there is the sambhar masala, and when it comes to north Indian food, garam masala wins hands-down!

So robust and versatile is this spice powder, with such a large assortment of spices and seeds, that it can be used to flavour anything, from Pulaos and Sukhi Subzis to gravies and snacks too.

No wonder it is so popular all over the world! Although is is available even in the smallest of shops in India and in Indian stores across the world, this recipe will help you understand how to make it, so you can make it in small batches at home to enjoy the boosted aroma and flavour that only freshly-made masalas can give.

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Garam Masala recipe - How to make Garam Masala



Preparation Time:    Cooking Time:    Total Time:     Makes 1.75 cups
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  1. Combine all the ingredients, except the dried ginger powder in a broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool.
  2. Grind in a mixer to a smooth fine powder.
  3. Transfer the powder into a bowl, add the ginger powder and mix well.
  4. Sieve the powder well and discard the left over coarse powder and store in an air-tight container.
  5. Use as required.

Punjabi Garam Masala Video by Tarla Dalal

Nutrient values (Abbrv) per cup
Energy0 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat0 g
Cholesterol0 mg
Sodium0 mg
Click here to view calories for Garam Masala

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Garam Masala
 on 02 Apr 19 08:25 PM

I would like to know which brand & model mixer grinder do you use for all the spices recipe you have posted. I currently use philips mixer grinder but it gets heated up & doesn''t grind v. fine
Garam Masala
 on 22 Nov 18 04:25 PM

Thank you for the different recipes. However I think the Garam Masala recipe is more for non veg recipes. The Gujarati Garam Masala does not contain cardamom or nutmeg.
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Tarla Dalal    Hi Rohini, You can make changes as per your preferences. Thanks for your suggestions. We are very happy to know you liked the recipe. Do try more and more recipes and do let us know how they turned out. Happy Cooking !!
22 Nov 18 05:20 PM
Garam Masala
 on 23 Jun 18 11:57 AM

What would be weight of 25 cinnamon sticks in the recipe(4.5 cup)? I am trying to use powdered cinnamon instead of stick. Your help is much appreciated.
Garam Masala
 on 12 May 18 02:46 PM

Would appreciate if you could give the measurements in grams as measuring 1/4 cup of bay leaf doesnt make sense... How many leaves woud that be in 1/4 cup.?
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Tarla Dalal    Hi Sally, It would be around 12-15 bay leaves.
12 May 18 05:03 PM
Garam Masala
 on 17 Sep 16 09:51 AM

I had followed the punjabi masala receipe of Tarla Dalalji from the internet, gave the list of quantities to my wife to prepare the masala. She prepared it - Mind blowing taste it has. Just a small quantity when added to a curry transforms it into a proper punjabi masala curry. Sincere thanks and heart felt wishes to Tarla ji. THANKS A MILLION :)
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Tarla Dalal    Hi , We are very happy to know you loved the recipe. Do try more and more recipes and do let us know how they turned out. Happy Cooking !!
17 Sep 16 12:21 PM
Garam Masala
 on 13 Jul 16 02:30 PM

Tarla Dalal,s receipes are famous since decades no introduction is necessary. I bought Microwave oven 15 years back, Tarla dalal,s recipe booklet consisting with delicious reipes. So blindly we can cook without second thought.
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Tarla Dalal    Hi Mr. Prasad , we are delighted you loved the recipe and thank you for your kind words that inspire the Tarla Dalal team. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
13 Jul 16 04:23 PM