Garam Masala


Has it ever happened to you that you used to use a particular brand of something and you were so used to and accustomed to it and suddenly, one fine morning, the product is no longer available in the market. The company one day for some ‘weird’ reason stopped manufacturing it!!! Well it has happened with me more than once and not just in food varieties, in shampoos too 😦

One such case is the garam masala. My mom used to make her own garam masala for her cooking. And I knew the taste and aroma of it. I tried many brands but didn’t find anything close to what she would make. But voila! at last I found one brand which had the same exact aroma and taste of what my mom used to make. Now that brand became my default brand for almost all spice mixes and specifically garam masala. But this time when I went to get this from the store, I didn’t find it in the store. I thought may be the store doesn’t have the stock and it will be available next time I go or I could easily find it in other grocery stores. After all, there is no shortage of Indian grocery stores in the Bay Area! But alas! my hopes were shattered, when I found out after a search of about 3 months in almost all the Indian grocery store that they no longer make this product. I was so disappointed.

I tried my luck with couple of more brands but those also turned out to be major disappointments. Then one day I thought why not try making it myself. After all, I have all the required whole garam masala with me. So I tried and guess what, I am NOT going back to any stores anymore looking for a good brand of garam masala.

If you are doing what I used to do, trust me, try making the spice mixes at home. It doesn’t take much effort or time. But what you would get after 5 mins of your effort is simple amazing. You would never get the same aroma from any store bought spice mixes. And garam masala is one of the easiest to begin your experiments with making spice mixes.



Cloves – 15 nos
Cardamom – 7-8 pods
Black cardamom(optional) – 1 nos
Cinnamon stick – 3 inch
Cumin seeds – 2 tsp
Bay leaf – 1 nos
Fennel seeds – 3/4 tsp
Shah jeera(optional) – 1/2 tsp
Star anise – 1 nos
Coriander seeds – 3 tbsp
Black pepper – 1 tsp
Mace – 1 nos


1. Heat a pan and put all the ingredients in it. Dry fry these spices in medium flame.

2. They will crackle while frying. Once the crackling sound stops or the spices turn light brown, switch off the stove.

3. Let the spices cool down.

4. Grind these to a fine powder.

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