🇩🇪 Deutsch 🇬🇧 English
Garam Masala
Your own spice blend, from whole spices in 15 minutes
🌱 Beginner🧂 Base Recipe🌿 Vegan⚡ 15 min
The difference between a good kitchen and a great one is often just this one jar. Store-bought garam masala has already spent weeks on a shelf before it reaches yours; roasted and ground yourself, it still tastes like what it's for.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time10 min
Total15 min
Servesabout 100 g (½ cup)
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 9✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Pour all the whole spices into a dry, heavy-bottomed pan. No oil, no water.
- Roast over medium heat for 3–4 minutes, stirring frequently. Stop as soon as it smells strongly - don't wait for it to darken.
- Spread onto a plate and let cool for 2–3 minutes. Ground hot, the spices lose aroma.
- Grind to a fine powder in a spice grinder or mortar and pestle.
- For an extra-fine blend, sieve out any larger pieces.
- Transfer to an airtight jar and store somewhere cool, dark and dry.
Tips
- The smell is the timer: the moment it smells strong, take it off the heat. If it turns dark brown it got too hot - burnt garam masala is bitter and can't be saved.
- Stored cool and dark it keeps 3–4 months; in the fridge, up to 6.
- A teaspoon stirred in at the end of cooking is usually enough - cooked along with everything else, garam masala turns bitter fast.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
