Garam Masala

Kitchen Tested
  • Yield 1/2 cups
  • Prep 5 mins
  • Cook 5 mins

There are hundreds of versions of curry powder; this one is a classic.


2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)


  1. Place cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium heat. Lightly toast the spices, stirring occasionally, until they turn darker and give off a sweet smoky aroma, about 5-10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked and adding a bitter note. Cool completely.
  2. Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store up to 3 months in an airtight container in a cool, dry place.

Recipe adapted from Indian Regional Classics, by Julie Sahni.



Get every new post delivered to your Inbox.

Join 279 other followers