Garam masala (homemade)
A fragrant blend of toasted whole spices ground fresh, far brighter than shop bought garam masala.
Make this once, then cook it into 38 different dishes.
- Time15 mins
- LevelEasy
- Costabout £0.16 a head
- Makesabout 35 g, enough for 4 to 5 batches of curry
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pop open the cardamom pods with the flat of a knife and tip the black seeds into a bowl. Discard the husks.
- 2
Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and toast, shaking the pan, for 1 to 2 minutes until they smell nutty.
1 min 30 s - 3
Add the peppercorns, cardamom seeds, cloves and cinnamon and toast for 1 minute more. Tip everything onto a cold plate.
1 min - 4
Let the spices cool completely, about 10 minutes.
10 min - 5
Grind in a spice grinder or coffee grinder reserved for spices, in short bursts, until fine. Sieve out any big woody bits and re-grind them.
- 6
Tip into a clean, dry jar. You should have about 35 g. Label with the date and store in a cool, dark cupboard.
About garam masala (homemade)
Garam masala is a ground blend of warm, aromatic whole spices such as cumin, coriander, black pepper, cardamom, cloves and cinnamon, added near the end of cooking in many Indian dishes. The name means "warming spice mix" in Hindi. There is no single recipe, and every region and family has its own.
This version is built from whole spices, toasted in a dry pan until fragrant, then ground. Toasting releases oils that pre-ground spices lose in the jar. The result smells floral and sweet from the cardamom and cinnamon, with peppery heat from the pepper and cloves.
It is naturally vegan and free from gluten, dairy, egg and nuts, which is a useful thing to know, as some ready made blends contain fillers. Use about 1 teaspoon (or 8 g) near the end of a curry for 4 people.
Tips
- Toast the spices in a dry pan over a medium heat, shaking often, and stop as soon as they smell fragrant. Burnt spices taste bitter.
- Let the spices cool completely before grinding, or they turn gummy in the grinder.
- Use green cardamom pods and take out only the black seeds. The papery husk does not grind well.
- Grind in small batches and sieve out any large pieces of cinnamon or husk.
- Add garam masala at the end of cooking. Its aroma fades with long simmering.
Storing and freezing
Store in a clean, airtight jar in a cool, dark cupboard for up to 3 months for the best flavour, and it is still usable at 6 months. Do not keep it above the cooker, where heat and steam dull it.
Dishes you can make with garam masala (homemade)
Lamb Kofta Curry in Onion and Tomato Gravy
DFEFNFSquid Masala (Calamari Curry)
GFDFEFGoan Crab Masala
GFDFEFPrawn Biryani (Jhinga Biryani)
GFEFNFMachli Kofta Curry (Fish Kofta in Spiced Sauce)
DFEFNFPaneer Bhuna (Dry Fried Paneer Curry)
GFEFNFMushroom Bhuna with Peppers
DFEFNFAnda Curry (Punjabi Egg Curry)
DFNFVAloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFMasala Chickpea Pilau (Chana Pulao)
DFEFNFSoya Keema Matar (Vegan Mince and Pea Curry)
DFEFNFSabzi Kofta Curry (Vegetable Dumpling Curry)
GFDFEFQuestions
Is homemade garam masala gluten free?
Yes, it is just ground spices. Ready made blends are usually gluten free too, but some contain wheat fillers, so check labels if you are coeliac.
Can I use pre-ground spices?
Yes. Toast the ground spices in a dry pan for 30 seconds over a low heat. The result is less aromatic than grinding whole spices but still better than the shop jar.
What is the difference between garam masala and curry powder?
Garam masala is a finishing spice blend, usually without turmeric or chilli, added at the end. Curry powder is a British blend with turmeric, used early in cooking.
When do I add garam masala?
Usually in the last 1 to 5 minutes of cooking, or sprinkled on at the end. This keeps its aroma.
Can I make it hotter?
Yes. Add a few dried red chillies to the pan when toasting. Garam masala is traditionally warming rather than hot, so keep it modest.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.