garam masala

Garam Masala

garam masala
Many of you asked me for a garam masala recipe. Frankly, I have used many different recipes for this popular spice blend. Some I liked, some not so much. After a while, I just started using store bought one. Then I really started liking garam masala that my friend Pallavi uses. I asked her recipe, she said her mom makes it for her. It is from a Marathi book called Annapurna by Mangala Burve. I borrowed the book and got the recipe. I changed it a bit to decrease the amounts of some ingredients and so far I really like this garam masala. It is quite different from any I have tried so far. This has lot more ingredients than any I have tried, but I like the aroma of it. It brightens up any dish with a unique aroma. I leave out the black cardamom, no one at home likes the strong aroma of this spice. I am sure it is a acquired taste, so far we are not able to get used to it.

Some other garam masala recipes that I like – Anita’s Punjabi garam masala, Ashwini’s garam masala.

garam masala

Garam Masala

Course Spices
Cuisine Indian


  • 100 gms coriander seeds
  • 10 gms cloves
  • 10 gms cinnamon
  • 1 tea spn shah jeera
  • 5 gms white peppercorn
  • 10 gms fennel seeds badishep
  • 10 gms poppy seeds khus khus
  • 1 whole nutmeg jayphal
  • 3-4 mace japatri


  • Heat a very little oil and fry all the ingredients on a low flame till a nice aroma comes out, take care not to burn any spices.
  • Cool to room temperature and grind to a smooth powder. Store in air tight container.


garam masala1

11 thoughts on “Garam Masala”

  1. Hi Shilpa..this is a goan version of garam masala -4parts of red chillies,1 part of coriander seeds,equal quantities(1 tspn) of cloves,black peppercorns,cinnamon,mace,nutmeg,cumin seeds,fennel seeds,mustard seeds and a quarter spoon of haldi powder.This masala can be used in any gravy items(what we call tonak in konkani :))

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