Craig Claiborne's Garam Masala

By Craig Claiborne

Updated March 29, 2024

Total Time
15 minutes
Rating
4(42)
Comments
Read comments

Garam Masala is one of the principal spice flavorings in Indian cooking. It is sold in stores, but you can make it at home; the high-achieving Indian cooks always do. There is no standard garam masala, after all. The spices used and their amounts vary from cook to cook, and sometimes from dish to dish. However, the basis of most garam masala is the same, a combination of a lot of whole coriander and smaller amounts of whole cumin, cloves, black pepper and cinnamon, which are roasted together and ground in a coffee or spice mill. Here’s a start.

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Ingredients

Yield:About 1 tablespoon
  • 9green cardamom pods
  • 11-inch length of stick cinnamon
  • ½teaspoon whole cloves
  • ½teaspoon black peppercorns
  • 1tablespoon cumin seeds
  • 1tablespoon coriander seeds
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

57 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Break open cardamom pods; reserve the small seeds and discard outer shells. Crush cinnamon stick as finely as possible with flat mallet.

  2. Step 2

    Combine all the spices. Heat a small skillet. Cook spices briefly until they emit slight aroma. Empty into small spice mill or small coffee grinder and grind as finely as possible. Store in airtight container.

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Ratings

4 out of 5
42 user ratings
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Comments

Isha Ray

Good proportions for a slightly "sweet" garam masala. Add a roasted dried red chilli for a "warmer" version. I put the cardamom shells in my canister of loose black tea; nice flavor.

Christa

I far prefer making my own spice blends, and I appreciated the balance of flavors in this one.

Isha Ray

Good proportions for a slightly "sweet" garam masala. Add a roasted dried red chilli for a "warmer" version. I put the cardamom shells in my canister of loose black tea; nice flavor.

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