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Homemade Garam Masala

Mom's Homemade Garam Masala

Mom’s Homemade Garam Masala is a versatile masala or a spice blend that is fragrant, aromatic and hot and a must in Indian Pantry.
5 from 8 votes
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Course: Condiments
Cuisine: Indian
Keyword: Masala, Spice Powder
Prep Time: 15 minutes
Servings: 750 grams
Author: Renu Agrawal-Dongre


  • 250 grams Black Pepper (Kali Mirch)
  • 250 grams Dry Ginger Powder (Sonth)
  • 250 grams Black Cardamom (Badi Elaichi)
  • 10 grams Clove (Long)
  • 10 grams Cinnamon (Dalchini)
  • 25 - 30 big size Bay Leaf (Tejpatta)
  • 10 grams Mace (Javitri)
  • 10 grams Long Pepper (Pipal/Pippali)


  • Sundry all the ingredients separately for 2-3 days.
  • If Sun drying is not an option either microwave all the ingredients except Sonth (Dry ginger powder) one by one or dry roast it in on slow flame for 8-10 minutes until fragrant or you feel the moisture is released.
  • Dry grind in a mixer grinder to a fine powder.
  • Store in an airtight container.


  • As mentioned earlier, everything should be clean, dry and sterile.
  • For daily use, always remove a small portion in a small jar or in your Masala Dabba (Spice Box)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu