Garam Masala

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  • Level: Easy
  • Yield: 3/4 cups
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1/4 cup cumin seeds

1/4 cup coriander seeds

1 1/2 tablespoons cardamon seeds

2 whole cinnamon sticks, 3 inches long

1 1/2 teaspoons whole cloves

3 tablespoons black peppercorns

4 bay leaves, broken up

1/2 teaspoon mace (optional)


  1. Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;