Making garam masala at home is not technical or labor intensive. You just need to have the right ingredients in the right quantities. The store bought one doesn’t even come close.

Growing up my mummy used to make a fresh batch of garam masala every month. I just stood beside, watching her do the magic. As a kid, I didn’t even know that you can buy garam masala from the store because it was never a part of our kitchen. When I moved to Germany, it never even occured to me to buy it from the store. Making it at home was the most natural thing. That’s when I called my mummy to ask her for the recipe.

As with most desi mothers, getting the exact measurements is tricky because they have always cooked by “andaaza” (eyeing the ingredients). But upon my insistence she gave me rough measurements, which I then (overtime) converted to the standard tablespoon measurements.

If you’ve been using store bought garam masala until now, you will see how this one elevates your dishes. Especially when it comes to qorma, kababs and biryanis, the flavour of homemade garam masala is unbeatable. The best part is that you can make it in a big batch and store in an airtight jar. Use it for up to 2 months. Be warned though that the aroma is pretty intense so you will likely need a smaller amount as compared to the store bought one.

Why Make Garam Masala at Home?

Making garam masala isn’t technical or labor-intensive — it’s about balance. With the right ingredients in the right quantities, you can create a blend that’s fresher, more aromatic, and truly tailored to your taste.

Store-bought versions are often filled with cheaper ingredients which aren’t as aromatic. It lack that depth of flavor that freshly roasted spices bring.

Ingredients You’ll Need

Each spice in garam masala plays its part in building layers of flavor and aroma. Here’s what you need and why it matters:

• Cumin Seeds (Zeera) – Earthy, warm, and slightly nutty, cumin adds depth and balance to the blend. It’s the backbone of Indian cooking.
• Cloves (Laung) – These tiny buds pack a punch. Their sharp, sweet-spicy flavor brings warmth and intensity.
• Black Peppercorns (Kali Mirch) – Add a subtle heat and sharp depth that balances the warmth of the other spices, enhancing the overall flavor profile.
• Green Cardamom (Choti Elaichi) – Sweet and aromatic, green cardamom adds that irresistible fragrance you associate with festive dishes.
• Black Cardamom (Badi Elaichi) – Smokier and bolder than its green cousin, it lends a robust, almost woody depth.
• Cinnamon Stick (Dalchini) – This sweet-spicy bark ties everything together with its warmth and complexity.
• Nutmeg (Jaiphal) – A little goes a long way! Nutmeg adds a hint of sweetness and an almost creamy undertone.
• Mace (Javitri) – The delicate outer covering of nutmeg, mace adds a subtle floral note that elevates the blend beautifully.

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How to Make Garam Masala at Home

1. Dry Roast the Spices
   Add all the whole spices to a dry pan. Lightly roast on low heat for about 2–3 minutes until they release their aroma.
   Tip: Don’t roast too long — over-roasting can make the spices bitter.
2. Cool and Grind
   Let the spices cool completely, then grind them into a fine powder using a spice grinder or blender.
3. Store Properly
   Transfer the garam masala into a dry, airtight jar. Store it in a cool, dark place. It stays fresh for up to 2 months.

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How to Use Homemade Garam Masala

A pinch of this golden blend can transform your dishes. Sprinkle it at the end of cooking for curries, lentils, rice, or even roasted vegetables to unlock layers of warmth and complexity.

Homemade garam masala is more than just a spice mix — it’s a connection to tradition, to the kitchens we grew up in, and to the hands that taught us how to cook with love.

So the next time you cook, skip the packet. Roast, grind, and blend your own garam masala — and let your kitchen smell like home.

👉 Find more authentic Indian recipes and kitchen stories at indischwindisch.com