Recipe courtesy of Anjum Anand

Garam Masala

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 1 jar
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4 dried bay leaves

7 black cardamom pods, seeds only*

1 teaspoon whole black peppercorns

2 teaspoons cumin seeds

1 teaspoon ground cinnamon

5 whole cloves 


  1. Every Indian chef has their own version of this classic spice mix.
  2. 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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