Garam Masala

Garam Masala

Garam masala is hot spice powder used as seasoning in very small portions  in making of Indian curries. Garam masala consists of variety of spices. Most frequently used spices are cumin, cloves , cardamom and cinnamon. Below, I am presenting my mom’s version which I use in my recipes.

  • Shajeera is rich in vitamins and minerals, and is a powerful digestive aid that helps eliminate gas.
  • Cinnamon supports natural production of insulin and reduces blood cholesterol .
  • Clove is a natural antiviral, antimicrobial, antiseptic and anti-fungal agent.
  • Cardamom is a good source of potassium and iron and is used in anti septic and digestive medicines.


  • Shajeera – Caraway seeds- 3 Tbsp,
  • Cloves – ¾ Tbsp,
  • Cardamom – ¾ Tbsp
  • Cinnamon – 2″ pieces – 6
  • Coriander – 2 tsp (Optional)


  1. Dry roast all the ingredients in a non stick pan on medium heat till the nice aroma comes.
  2. Switch off the heat. Keep it aside until it cools down.
  3. Grind all the ingredients to fine powder.
  4. Store it in air tight container. It can be stored  in freezer for 6 months.


Garam Masala

In clock wise direction Shajeera, Cinnamon, Cloves and Cardamom


  • Shajeera is different from black cumin/ kala jeera and different from Cumin/jeera


One Response to Garam Masala

  1. Priya says:

    Wow!! I use garam masala in many dishes. But never care to know about nutritional info. I guess when used in small portions in food is good.

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