How To Make Garam Masala
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • • 2-3 sticks of Indian cinnamon
  • • 4-5 dried bay leaves
  • • 2 tbsp. star anise
  • • 1 tbsp. green cardamom
  • • 3 pods black cardamom
  • • 5-6 dried Kashmiri chilies
  • • 2 pieces of mace
  • • 1 tbsp black peppercorn
  • • 2 tsp fennel seeds
  1. Heat a dry medium size skillet on low/medium heat.
  2. Add the bigger size spices (Cinnamon, bay leaves, star anise, green cardamom, black cardamom, and dried Kashmiri chilies) in the skillet to roast continuously stirring to avoid burning. Roast the bigger spices for approximately 3-4 minutes.
  3. Now you can add the mace, black peppercorn, and fennel seeds. Roast the spices for another 2 minutes. Lower the heat if the skillet is getting hot or smoking.
  4. Now place the spices in a separate dish to cool completely.
  5. Once the spices are cooled, grind the spices in a coffee grinder to make a fine powder.
  6. To ensure a fine powder, sieve the grinded powder to remove the bigger bits. You can regrind the bigger bits and repeat the process. And grind the spices in batches initially not to overcrowd the grinder.
  7. Store in a glass container and place in a cool dry place to ensure freshness. This garam masala powder will stay fresh for up to 6 months. To increase the shelf life, keep it in an airtight container in a refrigerator for about a year.
  8. This recipe yields 1 cup of garam masala powder
Recipe by Tikkaa at