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Homemade Garam Masala

Don't forget to check out the recipe video for more tips & tricks!

Homemade Garam Masala Powder

Every Indian kitchen has its signature aroma — and more often than not, it's garam masala doing the magic. While store-bought blends are convenient, they simply can’t match the freshness, purity, and depth of flavour of homemade masala.

In this recipe, I’m sharing my special blend — carefully dry roasted and crafted with love. It’s bold, warm, beautifully balanced, and full of personality. Perfect for elevating curries, dals, and even tandoori marinades!

With just 15 minutes of effort, you’ll have a masala so fragrant, you might stop in the kitchen just to take a whiff. Let’s bring back that homemade goodness to your spice rack!

🌿 Ingredients

  • 4 black cardamoms
  • ¼ cup green cardamoms
  • ¾ cup coriander seeds
  • 3 tbsp black peppercorns
  • 2 tbsp cloves
  • 2 tbsp shahi jeera
  • ¼ cup cumin seeds
  • 3 tbsp fennel seeds
  • 3 bay leaves
  • 2 mace strands
  • 8–10 small pieces of cinnamon
  • 4 tbsp dried fenugreek leaves (kasuri methi)
  • ¼ cup dried rose petals
  • 2 tsp nutmeg powder
  • 2 tsp dry ginger powder

🔥 Method

  1. Heat a pan on low flame.
  2. Add cumin seeds, fennel seeds, and shahi jeera. Toast gently while stirring continuously to avoid burning.
  3. Add black peppercorns and cloves. Toast these.
  4. Next, add coriander seeds & toast
  5. Add bay leaves, mace, and cinnamon. Remove the bayleaves once crisp. Continue toasting the mace & cinammon until crisp
  6. Turn off the flame, then add dried rose petals and remaining fenugreek leaves to remove their moisture
  7. Let everything cool completely, then grind in a mixer on pulse mode into a fine powder.
  8. Sieve & grind again. Continue this process for 2-3 times or till the desired fineness of the powder is reached.
  9. Add nutmeg powder and dry ginger powder to the ground mix. Blend well.
  10. Store the masala in small portions in separate airtight jars or ziplock pouches to retain their freshness & aroma

💡 Tips

  • Use fresh whole spices for maximum aroma and shelf life.
  • Toast slowly on low heat to avoid bitterness.
  • Do not skip the cooling step before grinding.
  • This blend stays fragrant for up to 6 months when stored in a cool, dry place.
  • This measurement makes around 250-270 gms powdered garam masala (or lasts about 270-300 recipes!!) depending on your family / serving size per dish.
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