Garam Masala is a wonderfully spicy addition to curry dishes.  It is often added near the end of cooking, and even sprinkled on a finished dish. Like all masalas, there are as many versions of garam masala as there are dishes in which to use it.  You can buy it, but why not make your own the way you like it?  I like mine with less coriander than many, and no fennel or fenugreek.

Toast each of the spices, then cool, before combining them together.  Raw spices just don’t have the same oomph to them.  Some spices are significantly transformed by the cooking process.  Take the time; it’s worth  it!


  • 4 parts black pepper
  • 2 parts cloves
  • 4 parts cinnamon
  • 3 parts black cardamom
  • 2 parts cumin seeds
  • 2 parts bay leaves
  • 1 part coriander seeds

When cool, grind together with spice grinder or mortar and pestle.  Keep in an airtight container in a cool, dry place out of sunlight.