Basic Garam Masala

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From the Chef

Rajeev Patgaonkar, CEC, AAC

“This is a very simple and easy to make recipe. In India it changes house to house with many more ingredients. For best result or better flavor use some while cooking and some to finish the dish.”


1 Indian 2" Cinnamon Stick
2 Bay Leaves, dry and broken
4-5 pcs. Green Cardamom Pods
2 tablespoon Whole Coriander Seeds
1 tablespoon Black Peppercorns
1-2 pcs. Star Anise
1/2 tablespoon Whole Cloves
1 teaspoon Blade Mace


Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in all the whole spices. Dry roast of medium heat until the color darkens, stirring and/or shaking the pan frequently to prevent burning. Leave to cool, then grind (spice mill). Store in air tight container. This spice mix can be stored for 2-3 weeks.


4 oz.



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Association of Nutrition & Foodservice Professionals