How to Make (and Use!) Garam Masala
If you’re looking for an easy and authentic garam masala recipe, we’ve got you covered. You can make this blend with a handful of Indian spices and herbs, like coriander, cumin and green cardamom.
What Is Garam Masala?
Garam masala is a spice blend widely used in Indian cooking to enhance the aroma and flavors of curries and other dishes. In Hindi, garam means warm and masala means blend. This blend originated in northern India, using spices that warm up the body during cold winters. Over the centuries, it became an everyday spice across India because of its power to elevate almost any dish.
Typically, garam masala is made of roasted coriander seeds, cumin seeds, black cardamom, black peppercorns, cinnamon, green cardamom, cloves, star anise, mace, bay leaves and salt.
Garam Masala vs. Curry Powder
You may be surprised to learn that curry powder isn’t a thing in India! In fact, curry powder is a Western creation, with milder flavors than you’d usually find in India. Curry powder’s distinct yellow color comes from its blend of ground turmeric with coriander, cumin and ginger root.
In comparison, garam masala has a much stronger flavor and smell. Another key difference: Curry powder is often incorporated into sauces, soups and marinades, while garam masala is used as a final seasoning.
Where to Buy Garam Masala
I recommend making your own blend at home—I find that store-bought versions are nowhere close to a homemade garam masala! But in a pinch, try the Taste of Home Test Kitchen’s go-to: McCormick’s Garam Masala Blend, which is available at most grocery stores and on Amazon.
Garam Masala Ingredients
Garam masala is made of three kinds of spices: the base ingredients; the earthy, smoky spices; and the aromatic spices.
Base ingredients for a garam masala recipe
1 cup coriander seeds, which release a sweet floral aroma when toasted
4 teaspoons cumin seeds add sweetness and bitterness
The earthy, smoky flavors
2 teaspoons black peppercorns for a sharp, earthy flavor
1 cinnamon stick for a sweet, woody flavor
2 bay leaves for a pungent, sharp and bitter taste
2 to 3 black cardamom pods give a smoky, minty flavor
Aromatic spices
8 to 10 green cardamom pods produce a zesty citrus flavor that can be both sweet and spicy
8 cloves add strong, pungent and astringent flavors
1 star anise gives the spice mix a sweet licorice flavor
2 mace blades add a sweet, woody, pungent aroma
Garam Masala Recipe
Making garam masala takes just three steps. You roast the spices, let them cool and then grind them.
Step 1: Heat a skillet on medium heat and dry roast the spices for about 5 minutes, until aromatic. The spices should be roasted about 70 percent, not entirely.
Step 2 : Allow the spices to cool completely.
Step 3: Grind the spices using a coffee grinder or spice grinder—an essential Indian cooking tool—until they have a smooth mixture.
How to Use Garam Masala
Garam masala is a finishing spice you can add before serving a dish to enhance the flavor and aroma. It works well with so many Indian dishes, like chana masala, tikka masala, rice bowls, and dals. Often, you can use garam masala as a substitute for whole spices while cooking.
The benefit of having a homemade version handy for recipes that use garam masala is that it’s made with the right blend of whole spices. Store-bought spice mixes often have a larger proportion of paprika, cumin and coriander because those are less expensive to include. To me, that means the store-bought blend lacks the complex, layered flavor of a homemade garam masala recipe.
How to Store Garam Masala
It’s best to store garam masala in airtight jars because moisture can spoil the texture, smell and color. The shelf life of ground spices is about three months. After that, spices start losing their flavor. If you make large batches of garam masala, refrigerate it in airtight containers for up to six months.
Flavorful Recipes with Garam Masala
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Slow-Cooker Butter Chicken
This slow-cooker butter chicken recipe is similar to the Middle Eastern version I had in Malaysia. I spent several years there eating a variety of Middle Eastern and Southeast Asian food. Butter chicken was one of my favorite dishes while I was there! —Shannon Copley, Upper Arlington, Ohio
Indian-Spiced Beefy Lettuce Wraps
Since I love Indian flavors, I almost always have coconut milk, a jar of mango chutney and garam masala seasoning in my pantry. This recipe is one of my go-tos when I am short on time but want something that tastes spectacular. If you’d like to give this a different style of Asian flair, use hoisin sauce in place of chutney and Chinese five-spice powder in place of garam masala. —Noelle Myers, Grand Forks, North Dakota
Cauliflower Tikka Masala
I'm a vegetarian and I always find it challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. It's made healthy by the use of an air fryer and pressure cooker. —Garima Arora, Charlotte, North Carolina
Roasted Sweet Potato & Chickpea Pitas
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin
Moroccan Pot Roast
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York
Chickpea & Potato Curry
I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Creamy Cauliflower Pakora Soup
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
Easy Chana Masala
I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas
Chicken Tikka Masala
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
Slow-Cooker Chicken Tikka Masala
Just a small dash of garam marsala adds lots of flavor. The bright red sauce coats the caramelized chicken beautifully. —Anwar Khan, Irving, Texas
Butter Chicken Meatballs
My husband and I love meatballs, and we love butter chicken. Before an appetizer party, we had the brilliant idea to combine these two loves, and the new creation got rave reviews! Want them as a main dish? Just serve with basmati rice. —Shannon Dobos, Calgary, Alberta
Quinoa Unstuffed Peppers
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Vegan Butter Cauliflower
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York
Brown Rice Chutney Salad
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. —Brooke Martin, Greenfield, Minnesota
Creamy Curry Vegetable Stew
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!—Nancy Heishman, Las Vegas, Nevada
The post How to Make (and Use!) Garam Masala appeared first on Taste of Home.
