Homemade Garam Masala

Just a sprinkle of this hot, warm, and sweet spice blend will enhance any dish—especially when you take a few minutes to make it yourself.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Toss 12 dried bay leaves, 8 whole cloves, 4 whole star anise pods, three 3"-long cinnamon sticks, 3 black cardamom pods, 1 whole nutmeg, 2 Tbsp. coriander seeds, 2 Tbsp. mace (not ground), 1 Tbsp. cumin seeds, 1 tsp. black peppercorns, and 1 tsp. white poppy seeds in a small bowl to combine.

Step 2

Step 2 Heat a dry medium skillet over low until hot. Add spice mixture and toast until slightly fragrant, about 45 seconds. Transfer back to bowl and let cool.

Step 3

Transfer nutmeg to a mortar and pestle and break into smaller pieces. Tear bay leaves into smaller pieces. Transfer all of the spices to a spice mill and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover) and let cool completely.

Step 4

Do ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.

↑Support creators by visiting their site 😊