Garam Masala


  • 1/2 cup (125 mL) coriander seeds
  • 1/2 cup (125 mL) cumin seeds
  • 1/4 cup (60 mL) black peppercorns
  • 1/4 cup (60 mL) curry leaves
  • 3 whole cloves
  • 2 black cardamom pods (kept whole)
  • 2 cinnamon sticks, each 3 inches (8 cm) long
  • 2 bay leaves


  • measuring cups and spoons
  • bowl
  • rimmed baking sheet
  • grinder

Prep time:




Cook time:

1 cup

Recipe attribution:

Bal Arneson

  1. Preheat the oven to 325°F (160°c).
  2. Combine all the ingredients in a bowl and mix well.
  3. Spread the mixture on a rimmed baking sheet and toast in the oven for 15 minutes.
  4. Allow to cool, and remove the seeds from the cardamon pod, discarding the husk.
  5. Process the spice mixture to a fine powder in a grinder, such as a coffee grinder reserved for this purpose.

Store the garam masala in an airtight container in a cool place. It will keep well for 3 months. Use this mixture to make Masala Chicken.

Excerpted from Bal’s Quick and Healthy Indian (Whitecap Books) by Bal Arneson.