Garam masala is a fragrant blend of whole spices, deeply rooted in the culinary traditions of the Indian subcontinent. The name translates to “warming spice mix” in Hindi, referring to the warming effect these spices are believed to have on the body. One of the joys of a homemade garam masala is that it can be tailored to your taste—unlike curry powder, it isn’t a fixed recipe. Instead, it varies by region, household, and dish. Traditionally, the spices are toasted gently and ground to release their essential oils, creating a deeply aromatic blend. My version, inspired by the brilliant Dishoom cookbook, uses a slow oven-drying method that coaxes out intense, rounded flavour.

This recipe makes about 50g of beautifully balanced spice mix. I’ve been using this particular garam masala recipe ever since discovering it in Dishoom, and it’s become a kitchen staple.

How to Make Garam Masala

Ingredients

1 black cardamom pod

4 cloves

5g black peppercorns

2 large cinnamon sticks

10g coriander seeds

5g cumin seeds

4g fennel seeds

2g star anise

1 bay leaf

2g mace blades

10g poppy seeds

2g dried rose petals

Oven Method
Preheat your oven to 50°C. Spread all the spices—except the poppy seeds and rose petals—on a baking sheet and dry them in the oven for 2½ hours.
After 2½ hours, add the poppy seeds and rose petals. Turn the oven off and return the tray for another 30 minutes.
Remove and allow everything to cool completely before grinding to a fine powder in a spice grinder.

Pan Method
Alternatively, for a quicker approach to homemade garam masala, dry roast all the spices except the poppy seeds and rose petals in a dry pan over a medium flame for 2 minutes.
Turn off the heat, stir in the remaining ingredients, and let the mixture cool.
Once cooled, grind everything into a fine powder.

Whether you prefer the oven or pan method, knowing how to make garam masala from scratch will transform your cooking. This homemade garam masala recipe elevates everything from dals to marinades.

A recipe for chicken using garam masala is here.

This homemade garam masala recipe is part of the Nearly Series — cupboard classics made from scratch in a Spanish kitchen. It also features in my Curry Recipes hub — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef.

Wonky photos, proper food, genuine adventures — The Flexible Chef