NineFoods technique guide · Spice blends
How to Make Garam Masala at Home (Pakistani Style)
Whole spices. Gently roasted. Freshly ground.
Garam masala is a blend of warm whole spices, roasted and ground, that is added near the end of cooking for aroma. Shop-bought blends lose their fragrance quickly. Making it at home takes 10 minutes and gives a far stronger, fresher flavour to karahi, biryani, curry and keema.
What each spice adds
Tap a spice to see its role in the blend
Grouped by the job each spice does.
Method
How to roast and grind garam masala
- Put all whole spices except nutmeg in a dry pan.
- Roast on low heat for 3 to 4 minutes, stirring, until fragrant and one shade darker.
- Spread on a plate and cool completely.
- Grind to a fine powder, add grated nutmeg and sift if you like.
- Store in a dry airtight jar away from light.
Using it
When to add garam masala
Garam masala is a finishing spice. Add it in the last 2 to 5 minutes of cooking, or sprinkle it over biryani masala before layering. Adding it at the start cooks away its aroma and can make dishes taste bitter.
Storage
How long homemade garam masala lasts
- Best within 3 months, usable up to 6 months.
- Make small batches and keep whole spices for longer storage.
- If it smells faint when you rub a pinch, make a fresh batch.
Keep cooking
Related recipes and guides
Quick answers
Garam masala FAQ
What is garam masala made of?
Usually cumin, coriander, cardamom, cinnamon, cloves, black pepper and bay leaves, with optional nutmeg and mace.
Is garam masala spicy?
It is warm and aromatic rather than chilli-hot. The heat comes mainly from black pepper and cloves.
When should I add garam masala?
Near the end of cooking, so its aroma stays fresh.
Should I roast spices before grinding?
Yes. Gentle roasting releases the oils and gives a deeper flavour.