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Garam Masala | Wonderful Warm Spice Blend |

Garam Masala

Indian food is one of my favorites, and Garam Masala is a must have ingredient.  There are lots of garam masalas to make, but the Punjabi version is my favorite. In my last job I traveled to India, specifically Gurgaon and Delhi quite frequently, and stayed for long periods of time.  Being a foodie I began to cook with my friends and coworkers.   My dahl, which uses this masala, is quite tasty now, thanks to Vishal, he is a dahl perfectionist.    

Masalas are base spice blends, and there are almost as many versions as there are people in India.  I prefer the warming spice blend from Punjab, it is a bit complex, but has the richest flavor, it is so versatile.  This Garam Masala came to me from one of the many Sikh’s with whom I had the fortune of working.  

Building A Masala

The most difficult part is assembling all the spices, lots of little bits in this one. 

Garam Masala Spices

Garam Masala Spices

Then it is just a quick toast,

Toasting the Garam Masala

Toasting the Garam Masala

To make a smooth blend we need to have the spices toasted, flavorful, and most important brittle. Then they need to cool.

Cooling Toasted Garam Masala

Cooling Toasted Garam Masala

When cool, its just a few minutes in the food processor.

Hope you enjoy, this warm blend, its my favorite.

Garam Masala

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By Rick Britt Serves: 10-12
Prep Time: 15 minutes Cooking Time: 2 minutes

A warming spice blend from my Indian travels.


  • 2 Black Cardamom Pods
  • 1 Tablespoon Coriander Seeds
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Whole Cloves
  • 1/2 Teaspoon Black Peppercorns
  • 1/2 Teaspoon Cardamom Seeds from Black Pods
  • 2 Cinnamon Sticks Broken Into Smaller Pieces
  • 3 Dried Bay Leaves
  • 1/2 Teaspoon Fenugreek Seeds



Preheat a medium skillet over medium high heat, to toast spices it requires a little room.


Add the spices and bay leaves.


Toast for about 2 minutes flipping every 5 seconds or so.


It should be well toasted, and very fragrant. Look for the spices to darker and the bay leaved to crinkle.


It should be brittle.


When done toasting set aside until cool or it will get pasty and puffy when put ground.


Remove the black cardamom pods.


Using a small food processor and blend until a smooth dry spice is obtained 5 minutes or so. The cinnamon bark may be stubborn.


Store in a glass jar or sealed container.


Recipe will make about 1/3 of a cup.

If you like it spicy try our other Indian inspired dishes. 

Spicy Duck Curry | Mouth Watering Temptation from Kerala |

Chicken Curry | A Spicy Durban Delight |


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