Garam Masala

Garam masala is a spice blend widely used in Indian cooking to enhance the aroma and flavors of curries and other dishes. If you’ve ever fallen hard for a plate of butter chicken, swooned over some cauliflower tikka masala or had an incredible biryani, you have garam masala to thank. Our garam masala recipe is easy to assemble and store for all your favorite Indian recipes and beyond.

What is garam masala?

The direct translation of garam is “hot,” but many translate the meaning of garam masala as “warm blend,” since the combo is fragrant rather than spicy. This blend originated in northern India, using spices that warm the body during cold winters. Over the centuries, it became an everyday seasoning thanks to its ability to elevate almost any dish.

As with many foods, this spice mix is made differently in different regions, and exact recipes can vary from family to family. You can make this blend with a handful of Indian spices and herbs, like coriander, cumin and green cardamom, but it can also include black peppercorns, cloves, star anise, mace, bay leaves and salt. It’s good to start with as many whole spices as possible, and toasting them first is a crucial step.

Garam Masala vs. Curry Powder

While both are spice blends, there are differences between garam masala and curry powder. One significant difference is that curry powder relies heavily on turmeric, which has a bitter flavor and a beautiful golden color. Recipes for garam masala don’t include turmeric. Garam masala features three kinds of spices: the base ingredients, the aromatic spices, and the earthy, smoky spices.

The history of the stuff we call “curry powder” is complicated and tied up with the British occupation of India. Unfamiliar with the myriad spices and spice blends used in Indian cuisines, the British labeled anything with a richly complex sauce a “curry.” The powdered spice mix that is familiar in the United States and Europe was an effort by outsiders to recreate some of the flavors of Indian cuisine, but is not an ingredient used in India.

Ingredients for Garam Masala

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• Coriander seeds: Coriander and cilantro are part of the same plant, but are used differently. Coriander is the seed of the cilantro plant and has a fresh, mild flavor with a hint of citrus. It’s used in many world cuisines, from Indian to Mexican.
• Cumin seeds: Cumin has a rich, earthy flavor, and its character becomes even more pronounced when it’s toasted.
• Peppercorns: Make sure you have fragrant peppercorns in the cupboard. There are different varieties and levels of quality, but Indian Tellicherry pepper is always a great bet. These are the largest, highest-grade peppercorns with a robust and zingy flavor.
• Stick cinnamon: Cinnamon “quills” are actually aromatic pieces of tree bark, and can be ground into the powdered cinnamon you know and love. As with most whole spices, try to use it within six months of opening it for the best flavor.
• Bay leaves: Another spice used worldwide, the leaves from the bay laurel tree are typical in spice blends and are often steeped in stews and soups to add flavor. Contrary to popular belief, bay leaves are perfectly safe to eat; their leathery texture is the only reason to remove them from food before eating.
• Cardamom pods: This recipe calls for both green and black cardamom pods. Black cardamom pods are more pungent and give a smoky, minty flavor. Green cardamom produces a zesty citrus flavor that can be sweet and spicy.
• Cloves: One of the most warming spices, cloves are made from dried flower buds. Cloves even have medicinal properties: They contain a chemical called eugenol that acts as an antioxidant and can help reduce inflammation.
• Star anise: Another spice that bridges the gap between sweet and savory, star anise has a hint of licorice flavor. It’s also an important component in Chinese five-spice powder.
• Mace: When nutmeg grows, it has a lacy outer covering known as mace. Mace is a bit stronger and spicier, while nutmeg is a bit more delicate, but one can be swapped for the other.

Directions

Step 1: Toast the spices

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Heat a large skillet over medium heat. Dry roast the spices for about five minutes or until they become aromatic. Remove them from the skillet and let them cool completely.

Editor’s Tip: Every stovetop is different, so the first few times you make this, you could choose to use medium-low heat until you’re familiar with how toasty the spices should get. Watch as the spices darken in color, keep them moving to help them heat evenly, and enjoy the lovely, toasty aromas. If you see things starting to blacken, remove the pan from the heat immediately and scoop the spices out.

Step 2: Grind the spices

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Using a coffee or spice grinder, grind the spices until a consistent texture is achieved. Store the garam masala in an airtight container.

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How to Use Garam Masala

• In classic Indian recipes: This garam masala spice recipe can be used as an ingredient in many Indian dishes, such as chana masala, red lentil dal and chicken tikka masala. You could also use it instead of curry powder in chicken samosas and many other dishes.
• In place of pumpkin spice: There’s a lot of overlap between garam masala and pumpkin spice, although the former is more complex and less sweet. Use your judgment, but consider swapping garam masala for the pumpkin spice in savory dishes like pumpkin chili, slow-cooker tzimmes, spiced nut mix or even these fun pumpkin spice bagels.
• In fall or winter dishes: Garam masala’s spices pair beautifully with cold-weather ingredients like winter squash, poultry, carrots, onions, greens, beans and mushrooms. Try adding it to pumpkin lasagna, cream of lentil soup, turkey and apple arugula salad, or anywhere else you think it would fit.

How to Store Garam Masala

It’s best to store garam masala in airtight jars away from heat and direct sunlight because moisture can spoil its texture, smell and color.

How long does garam masala last?

Ground spices have a shelf life of about three months; after that, they start to lose their flavor. If you make a large batch of this recipe for garam masala spice, refrigerate it in airtight containers for up to six months.

Garam Masala Tips

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Why do you need to toast spices for garam masala?

Toasting spices deepens their flavors and adds a rich nuttiness to their flavor. You can grind up spices and use them without heating them, but the dishes you make with them won’t taste quite the same.

How do you grind spices without a spice grinder?

If you don’t have a spice grinder but have a mortar and pestle, you’re in luck! Because this recipe makes a decent quantity of garam masala, you will likely have success using a food processor to grind it. In a pinch, you could try a blender, but it may not give you the smooth grind you’re looking for.