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Easy Garam Masala (Indian Spice Blend) Recipe

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I have a pretty well-stocked spice pantry but when I wanted to make Mel’s Bean Curry (which is pictured above and crazy super-fabulous, by the way), I realized I have no garam masala on hand.  I looked up some recipes for the spice blend and most of them included toasted & grinding whole seeds, which didn’t appeal to me.  And I didn’t have whole seeds, anyway.  So I went with a recipe that used ground spices and happened to have every one of them on hand.  The homemade garam masala was perfect–just how I remembered it tasting last time I used some from a bottle. 

Easy Garam Masala
Printable recipe

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix spices in a small bowl. Place mix in an airtight container, and store in a cool, dry place.

Recipe source:


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

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  4. How resourceful of you. I’ll definitely be making my own next time I run out!


  5. I love Indian spices. Great idea using what you had on hand!


  6. Guess who has two thumbs, lives in the same town as you, and keeps whole spices on hand. That’s right, this guy :-)

    Seriously though, glad to hear you two are liking the Indian food so much.


    • Dude, if I’m too lazy to take five minutes to go to the store to buy a bottle of garam masala, you know I’m too lazy to drive 15 minutes to beg some whole spices off of you! But actually, I did somehow forget about all those whole spices lining your cupboards and you grinding them up in your coffee grinder. I will keep that in mind he he he. :) Yes, we’s be loving the Indian food long time.


  7. Erin from Long Island

    Yay for Indian food! I used to avoid using the whole spices….until I decided to try it. Never looked back since!

    If you can’t bare the thought of it (its not as much work as you think) roast the ground spices in a big, dry skillet til they are fragrant, let them cool, then store them. You will be suprised!


    • I’m sure I’ll be getting into the whole spices eventually. My brother in law is a fabulous chef and does toast and grind his own spices for everything. I could learn a thing or two from him.


  8. MmmMmm! We love Indian food too! Actually, we recently got a lecture (from my in-laws of course) about feeding E some mild. But she loved that curry!


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