I’ve decided to write about garam masala this time because it’s one of the best‑selling blends in our shop due to the difficulty of finding it in local businesses, and today I wanted to tell you how you can make it at home yourself, with the right proportions.
Where can You Buy Garam Masala?
There are many garam masala blends on the market, but not all of them are authentic. If you ask the supplier, they’ll tell you there’s no fixed recipe, that everyone can make their own variations, and so on, but few resemble the authentic Pakistani Garam Masala blend.
I’m telling you this because I’ve tried quite a few brands of this condiment in the past, since I use it a lot at home, and some of them are nothing like the original.
I really like Pakistani food, and almost every recipe I’ve tried includes garam masala, so it’s an essential spice blend if you like this type of cuisine.
The proportions and ingredients I’m going to give you are the original ones from that country, but if you don’t have them, you can adapt with what’s sold in Spain. It won’t be a 100% authentic recipe, but it will be pretty close.
And if you want to get as close as possible to its flavor, we have in our online store both the garam masala mix in powder form and the same mix but in whole spices for you to grind yourself, both imported directly from Pakistan.
What Is Garam Masala?
Garam Masala literally means “hot spice mix” in Urdu. However, the word “garam” does not refer to spiciness, but rather to the warming effect these spices are believed to have on the body according to Ayurvedic tradition.
The composition of Garam Masala varies depending on the region in Pakistan and even from household to household. Still, the classic blend often includes:
- Coriander seeds
- Cumin seeds
- Black peppercorns
- Cloves
- Cardamom pods
- Cinnamon sticks
- Bay leaves
- Nutmeg
Each spice contributes unique flavors and potential health benefits, making this mixture not only delicious but also supportive of overall wellness.
Garam Masala is a traditional Pakistani spice mix that adds depth, aroma, and health benefits to your meals.
GARAM MASALA RECIPE
| Prep Time | Cook Time | Total Time | Cuisine | Servings |
|---|---|---|---|---|
| 15 hours 15 minutes | 5 minutes | 20 minutes | Pakistani | 2 raciones |
How to Make Homemade Garam Masala
Here’s a simple version of Garam Masala you can prepare in about 15 minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander seeds | 2 tablespoons |
| Cumin seeds | 1 tablespoon |
| Black peppercorns | 1 teaspoon |
| Cloves | 4–5 |
| Green cardamom pods | 4–5 |
| Small cinnamon stick | 1 |
| Bay leaf | 1 |
| Nutmeg | a small pinch |
Instructions
- Toast the spices: Place all the whole spices in a dry pan over medium heat. Toast gently for 2–3 minutes until fragrant. Be careful not to burn them.
- Cool slightly: Remove the spices from the pan and let them cool for a few minutes.
- Grind: Use a spice grinder, coffee grinder (reserved only for spices), or a mortar and pestle to grind the spices into a fine powder.
- Store: Transfer the Garam Masala to an airtight glass jar. Keep it in a cool, dark place. Properly stored, it will stay aromatic for up to 3–4 months.
Traditional Tools vs. Modern Gadgets
I personally enjoy grinding spices in a wooden mortar. It takes a little more time, but it feels rewarding and connects me to traditional cooking methods. Mortars made of wood, marble, or ceramic can all work well, depending on your preference.
That said, if you prefer speed and convenience, a dedicated spice grinder will give you a very fine and even powder in seconds. The important thing is to avoid using a grinder that you also use for coffee, as the flavors will mix.
A simple blend of coriander, cumin, cloves, cardamom, cinnamon, and nutmeg can transform everyday recipes.
How to Use Garam Masala?
Garam Masala is not usually cooked for long periods; instead, it is often added at the end of cooking to preserve its aroma. Here are some ways to use it:
- Sprinkle over vegetable curries before serving.
- Stir into chicken tikka masala for a deeper flavor.
- Add to lentil soups or dals for warmth.
- Use as a seasoning for roasted vegetables.
- Mix into yogurt‑based sauces or marinades.
A small amount—usually between half a teaspoon and one teaspoon—is enough to transform a dish.
Making Homemade Garam Masala is simple, rewarding, and far more flavorful than buying it pre‑made. With just a few ingredients and a short preparation time, you can have an authentic Pakistani spice blend ready to elevate your cooking.
If you are missing one or two ingredients, don’t let that stop you. You can still prepare a version that suits your taste. It may not be traditional, but it will be your unique Garam Masala.
Try making this tasty Garam Masala recipe at home and let me know your feedback in the comments section.