Garam Masala Recipe

I used the last of my home-made garam masala in my recent recipe, lamb curry, so have just finished a new batch. I don’t normally measure the quantities but I did this time so I could share the recipe. I have no idea if this is remotely authentic but I do know that it tastes good.

Garam Masala


  • 30g coriander seeds
  • 30g cumin seeds
  • 10g yellow mustard seeds
  • 10g black mustard seeds
  • 10g onion seeds
  • 15 whole cloves
  • 10g fenugreek seeds
  • 10g black peppercorns
  • 5g caraway seeds
  • 5g fennel seeds
  • 5cm piece of cinnamon stick
  • 5 bay leaves
  • 5 curry leaves
  • 6 brown cardamom pods (just the seeds)
  • 2 dried chillies
  • 30g ground turmeric
  • 15g ground paprika
  • 5g ground ginger


  1. Place everything except the ground spices in a wide dry pot frying pan.
  2. Cook over a low heat, stirring and shaking regularly, until the seeds start to pop. Use a lid to stop the seeds escaping.
  3. Put the cooked spices into a spice grinder, coffee grinder or a small food processor and grind until a fine powder.
  4. Put the powder into an airtight jar and add the ground spices. Shake to mix.

(Image by BadagnaniOwn work, CC BY 3.0, Link)

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