Total Time
Prep 15 mins
Cook 10 mins

This is posted in response to a request from Poppy on the boards. My mom's teacher's garam masala, this recipe, has won her the admiration of all her students, worldwide. My mom swears by this recipe.


  1. Lightly roast all the ingredients.
  2. Powder the lightly roasted ingredients in a grinder.
  3. Store in a bottle and use as and when desired.


Most Helpful

I love this recipe, because it has the right proportion of coriander/cumin. I don't like dishes that are over-powered with cumin. But I also add the same quantity of nutmeg as cloves, and the same quantity of black mustard seeds and red chilies as the cardamom--a wee bit of South India thrown in there. :) Did you mean cardamom *seeds* not pods. I don't grind the pods--only seeds.

ashkani August 29, 2008

Have just made this. Halved the recipe so it won't sit around too long. Added 2 star anise. Our kitchen now smells wonderful! Can't wait to use it! Many, many thanks!

Tina and Dave March 20, 2006

Excellent recipe! I will always use this one, Thanks

najwa July 13, 2003

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