Roasted Garam Masala Spice Blend


Warm up a frying pan on medium/high heat.

Toss in the following spices:

- 1 tbsp cumin seeds

- 5 green cardamom pods

- 1 large cinnamon stick (I like to use Chinese Cinnamon Bark/ Cassia!)

- 1-2 tsp cloves

- 1/2 tsp nutmeg

- 1 large bay leaf

- 1/2 tsp black peppercorns

- 1/2 tsp white peppercorns

OPTIONAL: 2 blades of mace, 2 black cardamom pods

Gently toast the spices in a frying pan (leave out the nutmeg if it’s already in powder form) until all the spices are fragrant. DO NOT USE ANY OIL.

Pour the whole spices into a spice grinder or mortar & pestle and grind until you’ve got a relatively fine powder. Remove any husks or stubborn large spice chunks.


Once the blend is completely cooled off, transfer to an airtight container (preferably a pretty glass jar).

Tip: This recipe only makes enough Garam Masala for maybe 4 curries. If you want more, double or triple the recipe!