Notes To make a more authentic version of Garam Masala using whole spices, toast the following in a skillet.

1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon cardamom seeds from green pods (or a mix of black and green) ½ teaspoon fennel seeds (optional) ½ teaspoon caraway seeds (optional) 2 dried bay leaves 1-3 dried red chiles, more to taste ( or sub 1 teaspoon chili flakes)BOTH OPTIONAL 2 inch piece cinnamon stick ½ teaspoon chunk or piece of whole nutmeg ( roughly) Lightly toast over medium heat in a dry skillet, until crackling and fragrant, stirring often, being careful not to scorch. Grind in a Spice grinder or blender until ground into a fine powder. Store in a sealable jar.


  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1/4– ½ teaspoon cayenne (optional)