How to Make Garam Masala at home

Hey ya..

I’m in the verge of diving into every Indian spice blend these days. Life changing decisions for a good cause… Feel like getting to know how all spice blends can be made at home. Isn’t that a better sign of staying away from adulteration

No adulteration.

No more expensive grocery visit to Purchase masala that too in heavy traffic

All these days i was refraining myself from preparing masala at home. What went in my mind was ‘all those are not my cup of tea’. More important point was i will be spending more of my time in sun drying or dry roasting where i can purchase a ready made pack from a near by store which may cost me few bucks.

Once i found my dad, preparing a popular South Indian condiment Idli Podi. It really wasn’t a tough task and the effort he put in resulted a few kilograms of the condiment. That was more than enough for a year. That is when i put my hands to prepare Pure and home made condiments and masala. Its just easy and once you make it it stays good for a year or so.

Economical and healthy option!!!!

Now towards self gifting me with Pure Home made Masala

Every Indian household has their own version of preparing Garam Masala. This recipe is my dad’s version. This goes well with any Indian curries. Term “Garam” means Warm. Garam masala means a warm spice blend which makes body warm and improves in digestion.

This Garam Masala recipe is very easy to prepare by any beginner. Its ready within flash of a second the speed of your blender.

No laborious sauteing or stirring or staying in scorching hot sun light required

You may also like home made masala and condiments from YP:

Prepare Garam Masala at home

Prepare Garam Masala at home

Home made Garam Masala – an important and traditional spice blend found in every indian household to enhance taste and flavor of indian curries and dishes
Cuisine Indian
Servings 1.5 cup


  • ½ cup coriander seeds
  • ¼ cup Whole Cumin seeds
  • 10 numbers 3 inch Cinnamon sticks
  • 2 tablespoon Cloves
  • 10 Bay leaves
  • 15 Dry Cardamom
  • 1.5 tablespoon Black Peppercorns
  • 1 inch Dry ginger
  • 1 nutmeg


  • Sun dry all the ingredients in a flat tray for 3 to 4 days. Place the spices indoor from 5 pm to 8am daily as the mist in the environment may spoil the spices and the masala may not last long
  • When the spices have absorbed all heat for 5 days, blend all the ingredients to a smooth powder
  • Store Garam Masala in an air tight container (or)
  • Refrigerate the Masala and it stays good probably forever


Instead of Sun drying, all spices may be slightly roasted on very low heat and blend to a smooth powder. Roasting also produces an aromatic wonder

If you have this Garam Masala at home, its then easy to whip up any Curry to an extra flavorful level. There are many recipes in YP, which has this Garam Masala in it and all those taste awesome

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