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Homemade Garam Masala
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A picture of Homemade Garam Masala.

Homemade Garam Masala

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.

Read more

Homemade Garam Masala

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.

Read more
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Ingredients

1 batch
  • 4 tablespoonsCumin seeds
  • 4 tablespoonsCoriander seeds
  • 1 1/2 tablespoonsCinnamon powder
  • 2 tablespoonsBlack peppercorns
  • 2 teaspoonsFennel seeds
  • 3 teaspoonsCardamom seeds
  • 2 teaspoonsCloves
  • 8–10 leaves Dried bay leaves
  • 6–8 pieces Star anise
  • 4 piecesDried red chillies
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Steps

  1. 1

    Rinse cumin seeds, dry thoroughly on a cloth or tray.

  2. 2

    In a pan, dry roast cumin, coriander, chillies, cloves, fennel, peppercorns, star anise, and bay leaves for 3–5 min, stirring.

    A picture of step 2 of Homemade Garam Masala.
    A picture of step 2 of Homemade Garam Masala.
  3. 3

    Let spices cool completely.

    A picture of step 3 of Homemade Garam Masala.
  4. 4

    Add cinnamon powder and cardamom seeds to cooled spices.

    A picture of step 4 of Homemade Garam Masala.
  5. 5

    Grind all spices into a fine powder.

    A picture of step 5 of Homemade Garam Masala.
    A picture of step 5 of Homemade Garam Masala.
  6. 6

    Cool if warm, then store in an airtight glass jar.

    A picture of step 6 of Homemade Garam Masala.
    A picture of step 6 of Homemade Garam Masala.
    A picture of step 6 of Homemade Garam Masala.
  7. 7

    A picture of step 7 of Homemade Garam Masala.

Tips

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on September 25, 2026 12:38
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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