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Garam Masala

Garam Masala


Studying The ‘History of Spices’, you will probably find out that one of the most famous names in spice mixtures, the Garam Masala can be translated as a ‘heating mixture’. Unlike, for an example, the Jamaican curry powder (where the accent is on the hot pepper), the garam masala blend consists of so called “sweet” spices: cinnamon, cloves, and cardamom.

This hot and extremely aromatic seasoning is a main component of Indian cooking (especially in the North India). It is also very popular in some other South Asian cuisines.

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People say, that there are as many variations of garam masala in the world, as the number of families living in India – every home has its own family recipe. This is, in fact, not very far from the truth.

The amount of ingredients in the mixture can range from 4-5 to as much as 20-30.

Loving to ‘play’ with spices, I’m not too lazy to make two jars of garam masala: one would be a basic blend and another – let say, a luxury.

For me, the exotic seasoning garam masala is a men’s created miracle – this fragrant mixture is so well balanced that it develops a wonderful harmony of aroma and taste.

Of course, you can adjust spices to your taste – add less or more cinnamon, coriander, cumin, etc.


Next recipe: Easy-peasy Chicken Curry with Sweet Garam Masala.


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Garam Masala


¾ cup


For basic Garam Masala

  • 2 tbsp ground coriander
  • 1-2 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tbsp ground black pepper
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg 

For luxury Garam Masala

  • 2 tbsp ground turmeric
  • 2 tbsp ground fenugreek
  • 2 tsp red pepper flakes
  • 1 tsp ground mustard
  • 1 tsp ground fennel seeds
  • ½ tbsp ground bay leaf




Mix all the ingredients. Store in a tightly closed container.

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Cook with pleasure!


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