Garam Masala

Garam Masala

Sarah-May 186

"I needed this to make butter chicken one night and didn't have any on hand. I keep a well stocked spice cabinet and was able to come up with this."
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25 m servings 34 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
  2. Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.



In this masala recipe quantity of nutmeg is too much.This will make masala bitter and too much taste of nutmeg for any savoury dish is not fine.My suggestion is to reduce nutmeg quantity and ad...

If you’re having a tough time finding a good garam masala for this recipe, I used RawSpiceBar’s freshly ground garam masala spice blend and it was wonderful in this dish.