Recipe courtesy of Anjum Anand
5 min
5 min
1 jar



Every Indian chef has their own version of this classic spice mix.

Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.

Cook's Note

*Can be found at specialty Asian markets.

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