Homemade Aromatic Garam Masala Powder | Easy Simple Garam Masala Powder

Spices!! Unique versatile ingredients that make a simple dish taste heavenly. All of us love spices because of their beautiful fragrance & the warming, calming effect they have on us when tasted. They have healing & medicinal properties too. It is a known fact that Indians love their spices & it is used in every dish we prepare. A combination of spices ground, used for mostly savoury dishes is called Garam Masala powder.

There are innumerable varieties of spices & every home have their own recipes for Garam Masala powder & each region have their own favourite combination of spices usually based on the spices grown in their region etc.

Garam Masala, is generally a combination of spices that compliment each other based on its own essence & then they are ground together to make an aromatic spice blend so that they enhance the taste of the dish. Also, if you have a favourite spice you can add it along & make your own spice blend too.

I would like to share with you a Garam Masala Recipe which has simple set of spices that are usually available in our kitchen & can be prepared, stored easily in our homes. I use this Garam Masala powder in almost all the recipes I prepare. They also go great in international dishes too. They do enhance the dishes with a beautiful aroma & taste. Please do give it a try.

You can also watch my video on YouTube


  • 1 Tbsp – Cinnamon (1/2 inch 8 pieces)
  • 1 Tsp – Pepper corns
  • 1 Tsp – Cloves/Lavanga/Laung
  • ¼ Tsp – Small Pieces of Nutmeg/Jaiphal/Jaayikai
  • 1 Tbsp – Fennel Seeds/Saunf
  • 1 Tsp – 8 – Cardamom Pods/Elaichi
  • 1 Tsp – Jeera/Cumin Seeds
  • 1 Tsp – Coriander/Dhania seeds


  • Heat a Kadai/wok (please keep heat on low).
  • Once it is warm add Cinnamon & dry fry it (we will fry the spices one at a time based on its thickness, we start with the more thick spices first).
  • Now add Pepper corns, Cloves & dry fry them.
  • Add Nutmeg & dry fry them.
  • Add fennel seeds & fry them all.
  • Now add Cardamom pods & fry them.
  • Add Jeera/Cumin Seeds & fry.
  • Add Coriander seeds/Dhania & fry well.
  • We check now, when the spices are hot & we get a beautiful aroma the spices are ready (If you have a favourite spice you can add it too).
  • Now we turn off heat (please do not let it cool in the kadai/wok as the spices may burn).
  • Transfer it into a mixy/spice grinder jar & let it cool.
  • Once it cools grind it to a fine powder.
  • This quantity gives ¼ cup of Garam Masala, you can double the quantity for more.
  • Store it in an airtight jar, it will store well for 3-4 months in room temperature.

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