How to make Garam Masala Powder

By Sara . Updated: January 16, 2017
How to make Garam Masala Powder

Garam Masala is an important spice mix in any Indian kitchen. The word Garam means heat and according to Ayurveda this blend of spices elevates the temperature of the body. It is not as hot as chillies but it is fairly pungent. Garam masala is useful for body as it consists of digestive properties. The garam masala powder is used in a variety of vegetable and meat dishes. Garam masala balances the flavor and aroma of the food. It is generally used as seasoning at the end of cooking. Garam masala should be added just a pinch or two to any food at the end of cooking. If you add too much it will spoil the taste of the whole dish.

Garam masala is a blend of spices which are at first toasted and then grounded. Using the following steps we can easily make Garam Masala Powder at home.

Less than 15 minutes low difficulty
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Steps to follow to make this recipe:

Take the green and black cardamom pods and crush them.


Heat a pan over medium flame. When the pan is moderately hot, add all the ingredients in it.

How to make Garam Masala Powder - Step 2

Roast the spices for about 30 seconds as by then the lovely aroma of spices will fill your nose.


Remove the roasted spices from the heat and set it aside to cool down.


When the spices cool down, grind them into fine powder. You can either use a spice grinder or a mortar and pestle. To get a uniformly fine consistency use a spice grinder.

How to make Garam Masala Powder - Step 5

After 30 seconds of grinding in the spice grinder you will obtain a smooth powder which is light brownish in colour.

How to make Garam Masala Powder - Step 6

Store the garam masala powder in an airtight container and it will be fresh for 3 to 6 months.

How to make Garam Masala Powder - Step 7

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  • The spices used to create garam masala powder may vary from region to region. Some garam masala includes star anise and asfotida while others include cumin and coriander seeds.
  • Amount of garam masala added to any dish should always be a pinch or two.
  • Garam masala is usually added at the end of every dish to enhance the aroma and flavor of the dish.
  • In some rice dishes like Pulao or pilaf garam masala is added at the beginning while frying the onions.
  • You can also refrigerate garam masala powder.

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