Garam Masala Spice Blend

Garam Masala Spice Blend

Michelle Mackey

"I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product."
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Ingredients

17 m servings 8 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
  2. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

Reviews

Read all reviews 11
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This is better than the stuff I buy at the market, Thanks!

Wow...I am from Yakima too..living in Las Vegas! I knew that I had to try cooking something with this delectable concoction. My husband and I love curries of any kind so this was the next logica...

I love the fragrance of this mixture while you're grinding it. I don't prepare Indian dishes as often as I'd like, but having this blend ready will make it easier.

This was a great blend for Garam Masala (warming spice). I used it in an Indian Spice Rub and for making my Curry Powder blend. I did this recipe as a part of the Western Region's Faceless Fre...

This is just right. I sift mine through a screen to get out some of the big stuff and the coriander seed husks.

A good recipe, nice and flavourful, but needs some work. I think it was quite heavy on the coriander seed. It overpowered all other flavours in my final dish. The turmeric was a little heavy too...

This was so much fun to make. And since I can make my own now I can cook as much Indian as I like!

This came out delicious. I made it pan fried on pork chops- cast iron skillet. As an intermediate chef, I could use better notation like capital T for tablespoon- I missed it when it turned to...

Loved this! I used ground cardamom (what I had on hand) & just added it with the turmeric. Thanks!

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