Every household across the South Asian diaspora has its own version of garam masala, the beloved spice blend whose name literally translates from Hindi to “warm spice.” This recipe is loosely based on the one my mother makes back in India; it’s the ingredient that makes my guests wonder why my Indian food tastes so good (the secret’s out!). This blend has my ideal balance of warming notes from cloves and nutmeg, and I come back to it time and time again.
There are hundreds of recipes out there for garam masala, and that’s part of its beauty: If you like a sweeter blend, you can be generous with the cinnamon and fennel seeds; for a hotter mix, tip in more black pepper and cloves. Each variation will result in a slightly different garam masala. Use this version highlighting core ingredients to start your journey and gradually make adjustments according to your preferences.
My mom’s garam masala calls for commonly available spices such as coriander seeds, cumin seeds, and cinnamon sticks. But it also has a few unique players such as white poppy seeds, smoky black cardamom, and spicy mace—the outer part of the nutmeg pod. You can find all of these online or at an Indian grocery store. Just a little sprinkle builds an immense amount of flavor and depth in meat and vegetable dishes alike—try adding some to a chicken curry or a vegetarian dish such as Punjabi chole or this saucy tofu. —Rachel Gurjar
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What you’ll need
Mortar and Pestle
$24 At Amazon
Spice Mill
$60 $50 At Kitchen Aid
Medium Skillet
$50 At Amazon
Recipe information
Yield
Makes about ½ cup
Ingredients
12
8
4
3
3
1
2
2
1
1
1
special equipment
Preparation
Step 1
Toss 12 dried bay leaves, 8 whole cloves, 4 whole star anise pods, three 3"-long cinnamon sticks, 3 black cardamom pods, 1 whole nutmeg, 2 Tbsp. coriander seeds, 2 Tbsp. mace (not ground), 1 Tbsp. cumin seeds, 1 tsp. black peppercorns, and 1 tsp. white poppy seeds in a small bowl to combine.
Step 2
Heat a dry medium skillet over low until hot. Add spice mixture and toast until slightly fragrant, about 45 seconds. Transfer back to bowl and let cool.
Step 3
Transfer nutmeg to a mortar and pestle and break into smaller pieces. Tear bay leaves into smaller pieces. Transfer all of the spices to a spice mill and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover) and let cool completely.
Do ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.