Homemade Garam Masala

Homemade Garam Masala

Garam Masala is one of the basics in Indian cuisine. You can buy this spice mixture in every supermarket today but we show you how you can make you´re one Garam Masala within just a few minutes. In India they sun dry the herbs first. This takes 2-3 days. If you like you also can do it traditionally.


gluten free meat lactose free

2 bay leaves
2 cinnamon sticks, halved
8 green cardamom seeds
2 tbs cumin seeds
2 ½ tbs coriander seeds
1 ½ tbs black peppercorns
1 tbs whole cloves
½ tsp cloves powder
½ tsp dried ginger
1 nutmeg

Heat a non-stick pan an dry roast bay leaves, cinnamon, cardamom , cumin seeds, peppercorns and whole cloves. Stir constantly. When the cumin seeds are brown and you can smell them you should remove the pan from heat. Let the spice mixture cool down.

In a mortar grind spice mixture and nutmeg until you have a fine powder. Add cloves powder and dried ginger and fill in a jar. Cover with a lid. Keeps fresh for at least 6 months.

Print Friendly, PDF & Email


  1. Pingback: Vegan Tikka Masala | Love.Food.Asia.

  2. Pingback: Veg Rice with baked Sweet Potatoes | Love.Food.Asia.

  3. Pingback: Oven Pumpkins with Red Rice | Love.Food.Asia.

  4. Pingback: Nepali Vegetable Curry (Tarkari) | Love.Food.Asia.

  5. Pingback: Love.Food.Asia. Korma Paste | Love.Food.Asia.

  6. Pingback: Palak Paneer | Love.Food.Asia.

  7. Pingback: Vegan Pumpkin & Chickpeas Curry | Love.Food.Asia.

  8. Pingback: Malayen Dahl with Sweet Potato | Love.Food.Asia.

  9. Pingback: Paneer Butter Masala | Love.Food.Asia.

  10. Pingback: Pumpkin Masala | Love.Food.Asia.

  11. Pingback: Nepali Vegetable Momos (Nepali Dumplings) | Love.Food.Asia.

  12. Pingback: Bandh Gobi Matar (Indian Cabbage & Peas) | Love.Food.Asia.

  13. Pingback: Tasty Indian Aubergine Puree (Baingan Bharta) | Love.Food.Asia.

  14. Pingback: Palak Paneer | Love.Food.Asia.

  15. Pingback: Nepali Vegetable Curry (Tarkari)

Leave a Reply