Garam Masala

28 Feb

Garam Masala


Coriander Seeds 1/3 cup
Cumin Seeds 1 tbsp
Cinnamon Stick 1 (1 inch long)
Black Peppercorns 1 tsp
Green Cardamom Seeds 1/2 tsp
Whole Cloves 3
Bay Leaf 1 medium sized (optional)
Mace (powdered) 1/8 tsp (optional)

Method of preparation:

Heat a heavy bottomed pan on medium heat.
Dry roast each of the above ingredients except mace and bay leaf by stirring continuously until aromatic.
On a low flame, roast the bay leaf till it easily breaks.
Cool all the roasted ingredients to room temperature and grind all of them along with mace to fine powder using a spice blender.
Store the garam masala tight in a dry jar and the garam masala stays good for 2 – 3 months.

Notes: Make sure not to burn any of the ingredients while roasting.

10 Responses to “Garam Masala”

  1. Ganga March 2, 2009 at 2:11 am #

    I love making my own spice mixes and this is no exception. Love the pic, beautiful. I can almost smell it. (I have been drying and grinding some excess curry leaves and my whole house is perfumed with them.)

  2. Suneetha March 12, 2009 at 6:24 am #

    May I know what is mace powder?

  3. anusharaji March 12, 2009 at 8:37 am #

    Mace looks like what you see below bay leaves in above picture.
    For better understanding, checkout Mace
    Grind the mace into fine powder to get mace powder.

  4. Suneetha March 13, 2009 at 5:45 am #

    ya now I got yaar. Thanks alot

  5. Neeharika August 22, 2009 at 6:17 am #

    I want to try garam masala powder.You have mentioned 1/3 cup coriander seeds.What type of cup you have used for measuring?If you mention the type of cup you are using for measurement,that would be nice.

  6. anil kumar September 1, 2009 at 8:59 pm #

    If you can go for this ratio of ingredients, it would certainly come out very good.

    Garam Masala obtained: about 200 grams (about 8 oz.)

    100 grams (about 4 oz.) coriander seeds
    25 grams (about 1 oz.) each of cumin seeds and black pepper
    15 grams (about ½ oz.) each of black cumin seeds (shahjeera) and dry ginger
    6 grams (about ¼ oz.) each of black cardamoms(crack opened and discard the shells) and cloves
    4 grams (about ¼ oz.) each of cinnamon and bay leaves

    Dry roast all the ingredients (except dry ginger) very lightly.
    Cool and dry grind to a powder along with the dry ginger.
    Store in an air tight bottle and use as required.

  7. Raji September 8, 2009 at 12:02 pm #

    @neeharika any regular liquid measuring cup
    @anil kumar sure will try to do that.

  8. shree yerramilli June 3, 2010 at 9:23 am #

    thanks to today i tried vegetable korma. it turned out great. i love your website.

  9. malleswari January 21, 2011 at 10:38 pm #

    thanks to Talimpu .com all the dishes very easy to cook with less spices


  1. Talimpu » Blog Archive » Bitter Gourd Chips - March 2, 2009

    […] Gourd 2Garam Masala 1 – 2 tspsRed Chilli Powder 1/2 tspRed Chilli Flakes 1 tspSalt to tasteOil 1 – 2 […]

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