Garam Masala – an Indian spice combo that turns the dish around..!

The genuine flavor and aroma of a homemade freshly pound Indian Garam masala is far superior to the commercially available version

India has always been known as the Land of spices. Sweet, pungent, red hot fiery, aromatic, stimulating or sense awakening – India has it all. Garam Masala is probably the one of the most used and essential spices in the Indian cuisine. Although ‘garam’ means hot in Hindi, here ‘garam’ refers to pungent and indicates the strength of the spices rather than the heat. Garam Masala is a blend of different spices and is used widely in a range of curries.

Different regions on India have their own version of Garam masala. The taste, smell and intensity of the masala differs according to the ingredients used in different regions. The recipe I have given here is the one I commonly use at home for all my curries. I f ind that making the masala on my own at home, gives a distinct flavor and taste to my gravies.

This basic masala was introduced to me by my sis-in-law. She has been my guide, friend, a very important part of my life. This post goes out to her – a lady whose presence makes my life turn around… who I can safely say is the garam masala in our family..!!



  • Green Cardamom seeds – 1/4 cup
  • Cloves – 1/4 cup
  • Cinnamon – 1/4 cup
  • Fennel seeds – 1/2 cup
  • Nutmeg – 1/2 a piece
  • Star Anise – 1
  • Mace – 3 to 4
  • Peppercorns – 1 tsp


  • Dry roast all the ingredients on the stove top using a big frying pan on medium – low flame.
  • This will release the flavors of the spices and a nice smell will fill the room.
  • Roast for about 5 minutes.Do not burn.
  • Leave to cool.
  • When the spices are completely cooled grind them to a fine powder using a grinder.
  • Store in an airtight container.
  • Use as needed.

I use the above masala for all my  dishes. I have a preference for fresh ingredients. This masala has an aroma and taste unmatched by any other commercial product.If you prefer fresh homemade masala any day to the pre-packed, sitting for months on the shelf masala that you buy from the store,then try it once and you will never buy masala out again. That is the Anzzcafe promise..!!

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  1. dina says:

    Wow, this is great as I have always wondered what Garam Masala consists of. I want to start preparing this straight away – the kitchen will smell amazing!

  2. Katerina says:

    Hi! First time at your beautiful blog. I have never tried garam Masala because I have a very sensitive stomach to heat. This one looks perfect for me as it is full of flavors and not that hot!

    • Anzz says:

      You are right.. the heat normally comes from the peppercorns, but I use very less of it here. So it is not very spicy. However I would suggest that it be used sparingly as too much masala can make the dish taste too pungent also.

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