How to Make Garam Masala at Home (Toasted, Small-Batch)
Updated November 1, 2026
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Quick answer: Toast whole coriander, cumin, cardamom, cloves, cinnamon and peppercorns in a dry pan over medium-low heat for 2-4 minutes until fragrant, cool, grind to a powder, and store in an airtight jar away from heat and light.
This small batch makes about 1/3 cup. Adjust to taste.
Ingredients
| Whole spice | Amount |
|---|---|
| Coriander seeds | 2 tbsp |
| Cumin seeds | 1 tbsp |
| Green cardamom pods | 1 tbsp (or seeds from them) |
| Black peppercorns | 2 tsp |
| Cloves | 1 tsp |
| Cinnamon stick | 2-inch piece, broken |
| Black cardamom (optional) | 1 pod |
| Nutmeg (optional) | A few gratings after grinding |
Method
- Heat a dry skillet over medium-low.
- Toast the spices, stirring, for 2-4 minutes until fragrant and a shade darker. Don't let them smoke.
- Cool completely on a plate.
- Grind in a spice grinder or mortar and pestle; sift if you like it fine.
- Store airtight, away from heat and light.
Tools
- Electric spice grinder
Fast, fine grind. - Mortar and pestle
Traditional, small batches.
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Frequently asked questions
How long does homemade garam masala last?
Ground spices lose aroma over time. Many cooks make small batches and use them within a few months for best flavor.
Sources
Related guides
- Indian Spices List: 25 Essential Spices (with Hindi Names)
- What Is Garam Masala? Ingredients, Flavor and How to Use It
- Garam Masala Substitute: 6 Easy Swaps from Your Pantry
- Garam Masala vs. Curry Powder: What's the Difference?
- Masala Dabba: How to Set Up an Indian Spice Box
- How to Store Spices So They Stay Fresh