This blend is built around warm toasted spice rather than chilli heat. Make a small jar, keep it away from steam and add it towards the end of cooking when you want the aroma to stand out.

Ingredients

Metric US Ingredient

30 g 2 tbsp coriander seeds

20 g 1½ tbsp cumin seeds

15 g 1 tbsp black peppercorns

15 g 1 tbsp whole cloves

15 g 1 tbsp green cardamom pods

5 g 1 tsp ground nutmeg

2.5 g ½ tsp ground cinnamon

2–3 2–3 whole dried chillies Optional, for extra heat.

Method

Put the coriander seeds, cumin seeds, peppercorns, cloves and cardamom pods in a dry frying pan over medium-low heat.

Toast for 1 to 2 minutes, shaking the pan frequently, until fragrant. Do not let the spices scorch.

Tip the toasted spices onto a plate and leave them to cool completely.

Transfer the cooled spices to a spice grinder. Add the 5 g nutmeg, 2.5 g cinnamon and optional dried chillies.

Grind to a fine powder. Sieve if you want a particularly smooth blend, then grind any coarse pieces again.

Transfer to a clean, dry airtight jar and label it with the date.

Useful notes

Equipment

Dry frying pan
Spice grinder or clean coffee grinder
Fine sieve, optional
Airtight spice jar

Substitutions

Leave out the dried chillies for warmth without chilli heat.
Add one small piece of star anise for a sweeter liquorice note, or one bay leaf for extra depth; remove neither before grinding.

Allergen notes

The core blend has no obvious major UK allergens, but check packaged spices for precautionary labelling.

Storage

Store in an airtight jar in a cool, dark cupboard. For the brightest aroma, use within 6 months and keep steam away from the jar when measuring.

Tips

Cool the toasted spices before grinding so trapped heat does not create condensation in the jar.
Toast only until fragrant; dark or smoking spices will make the blend bitter.
Add garam masala near the end of cooking when you want its aroma to remain prominent.

Homemade Garam Masala

Recipe summary