by: Max M Rasmussen

Homemade Garam Masala

Garam Masala - Max M Rasmussen

Garam Masala is a spice mix. Made up of a lot of regular spices mixed together. Actually it is Indian/Pakistani but it can easily be used in other cuisines as well. Many of the same spices are used in Arabic and Mexican cuisine as well. So it is a very practical thing to have in the cupboard as it goes well with a range from foods from Chicken Tikka Masala to tacos ans burritos.


  • 2 tbsp whole cumin seeds
  • 1 tbsp whole black peppercorns
  • 1 tbsp ground cinnamon
  • 1 tbsp coriander seeds
  • 8 tsp cardamom capsules
  • 5-10 cloves
  • 2-3 bay leaves


Mix all the spices in a blender or coffee grinder. Blitz until it is turned into powder.

If you don't have a grinder, but have mortar and pestles and the upper body strength of a 19th century black smith, you can use that as well.


Before you use the final spice mix it is best to roast it lightly first. You can do it on a dry pan, but I prefer to put it into the cooking fat that I am going to use anyway.

Some recipes recommends that you roast the spices whole. Before grinding. It is not a good idea if you use a coffee grinder like me. The hot spices has a tendency to stick to the inside of the blender.

Besides, there is not much reason in releasing the aromas, and then put the spice into the cupboard.

Spices for garam masala - Max M Rasmussen