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Garam masala

Spices & seasonings · Spice blends

Garam masala

Warming North Indian blend of roasted ground spices such as cinnamon, cardamom, cloves, pepper and cumin.

Also called: garam masala powder

A kind of spices

72 recipes with it

Read the full spice guide: flavour, history and how to use it

Make it yourself: Punjabi garam masala · Bengali garam masala · Kerala (Malabar) garam masala · Mughlai (shahi) garam masala

Photo: Badagnani, via Wikimedia Commons (CC-BY-3.0)

What it is

Garam masala is a ground blend of warming whole spices, typically coriander, cumin, cinnamon, cardamom, cloves, black pepper and bay leaf, often with nutmeg or mace. Recipes vary by family and region. Unlike curry powder it usually has no turmeric or chilli, and it is mostly added near the end of cooking to preserve its aroma.

How it’s used

  • Finishing curries, dals and biryanis
  • Tandoori and kebab marinades
  • Chole and rajma
  • Samosa and paratha fillings

Characteristics

Taste
Warm, sweet, peppery.
When cooked
Aroma fades with long cooking; add a final pinch at the end.
Sold as
ground, whole
Cooking uses
Mainly a seasoning

Kinds in our pantry

Storage

Cool, dry and dark. Airtight jar away from light; home-ground masala is best within a few months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cumin, coriander, cinnamon, cardamom and cloves — Mix 2:2:1:1:½ by volume of the ground spices with a pinch of pepper.
  • Curry powder — Different character; use for flavour, not finishing.

Related ingredients

Recipes with garam masala

See all 72

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