Garam Masala Powder (North Indian favorite)

Garam Masala powder is one of the essential Indian spice mixes used in north Indian recipes.

Garam Masala Powder (North Indian favorite)

Garam Masala Powder (North Indian favorite)

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • ½ cup cumin seeds (jeera) or 63 grams cumin seeds

  • ¼ cup coriander seeds (sabut dhania) or 18 grams coriander seeds

  • ¼ cup fennel seeds (saunf) or 24 grams fennel seeds

  • 2 tablespoon caraway seeds (shah jeera) or 9 grams caraway seeds

  • 2 tablespoon mace (javitri) or 8 grams mace

  • 10 cinnamon sticks (dalchini) – each of about 2 to 3 inches, 7 grams

  • 2 tablespoon cloves (lavang) or 12 grams cloves

  • 20 green cardamoms (choti elaichi) or 4 grams green cardamoms

  • 6 black cardamoms (badi elaichi) or 4 grams black cardamoms

  • 1 nutmeg (jaiphal)

  • 10 tej patta (indian bay leaf) or 2 grams tej patta

  • 2 tablespoon dry ginger powder (saunth)

  • 2 tablespoon black pepper (sabut kali mirch) or 20 grams black pepper

  • 3 tablespoon rose petals (optional)


  • First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
  • Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don’t use them.
  • Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.
  • While being sun dried, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, i would keep the spices out. During night, i would keep the plate inside with a loose lid covering it.
  • After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
  • Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
  • Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
  • Then add the coarsely crushed nutmeg powder.
  • Next add 2 tablespoons ginger powder.
  • Grind to a smooth powder. Tiny grits of the spices are fine in the masala. You can grind in 1 or 2 batches.
  • If using dried rose petals, then add them at this step. If you don’t have rose petals then skip adding them. Again grind.
  • If you want, you can seive the garam masala powder and grind the tiny bits left on the seive.
  • Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
  • Cover tightly and keep in a cool dry place. You can also keep the garam masala powder in the fridge or freezer. This recipe yields about 190 grams of garam masala.

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