Total Time
Prep 0 mins
Cook 20 mins

I use this in my Rogan Josh (Kashmiri Lamb Curry). Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.

Ingredients Nutrition


  1. Heat a small, heavy-based frying pan over medium-hot heat.
  2. Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool.
  3. Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
  4. Add nutmeg and store in an airtight container.


Most Helpful

Very good! I wasn't content with store bought garam masala for recipe #358588 so looked for a home made alternative, and this was it!! Thanks for posting!

Mia in Germany November 19, 2009

I made this to use in Mischka's Roghan Josh. I prefer to make spice blends as needed, so divided this recipe by 8. I had reduced the Roghan Josh recipe a little, too, and now have about 1 teaspoon garam masala left. I am sure I can use that much in other curries I make. I didn't have nigella seeds, and simply left them out. Other than that I followed the recipe for ingredients, proportions and methods. The roghan josh is excellent. Thank you very much for posting this recipe. BTW, I got help from Jan S in understanding Australian measurements - the difference is that 1 tablespoon equals 4 teaspoons, or 20 ml.

mianbao November 18, 2006

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