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garam masala on a plate

Garam Masala

A staple for any Indian dish, garam masala should always be in your spice rack.
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Course: Spice
Cuisine: Indian, Jewish, Kosher
Keyword: indian, Kosher, spice blend, spices
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 24
Calories: 112kcal


  • spice grinder
  • frying pan


  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 1 ½ teaspoon ground green cardamom
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground fennel seeds
  • 2 ground bay leaves
  • ½ teaspoon ground black pepper


  • Toast the whole cumin, coriander, green cardamom, cinnamon, cloves, nutmeg, fennel, bay leaves, and black peppercorns in a frying pan on low heat until lightly browned. You should notice a fragrant smell coming from the pan, this is normal and means that the mix is toasting normally and is nearly done.
  • Grind all ingredients (except nutmeg) together in a spice grinder.
  • Use a microplane to shave the nutmeg into the rest of the spice blend.


We recommend that you use fresh whole spices for this recipe. If you use pre ground spices, skip the toasting and grinding steps above and simply blend the spices together. 


Calories: 112kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 456mg | Fiber: 8g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 12mg