Quick Garam Masala

"A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
2/3 cup




  • Place ingredients in a small dry skillet.
  • Heat over low heat, stirring, just until aromatic, but do not burn.
  • Cool, and store in an airtight container until needed, no more than 3 months.

Questions & Replies

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  1. Just what I needed when I realised that I didn't have any in the house and was in the middle of preparing a recipe! The warm spices are perfect because the vegetable puffs (http://www.recipezaar.com/Vegetable-Puffs-8743) are for kids. Thank you very much for posting - you saved me a heap of time because I avoided a trip to the supermarket!
  2. Sorry, this didn't end up as garam masala for me - some other spice maybe, but not GM. I see now other recipes in true GM have more cumin and coriander, rather than cloves and cinnamon which seem to be the basis of this recipe
  3. I used this for making recipe #258419. Since I only needed 1 teaspoon total, I reduced the recipe as such: 1/4 t cardamon, cloves and pepper, 1/8 t cinnamon, tiny pinch of cumin and coriander and a very tiny pinch of nutmeg. It worked beautifully, thanks for posting Sue! Please see my rating system as I rate tougher than most.
  4. Very easy and fast. I halved the recipe as others did. I also used ground nutmeg instead of fresh.
  5. All we could taste was cloves. I could have saved myself the time and just added cloves to my curry!


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
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