Garam Masala Recipe | Homemade Garam Masala Powder

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Garam Masala is the quintessential everyday Indian spice mix. Homemade masalas (spice mixes) offer a gorgeous array of flavors and fragrances to your meals. Here I share two family heirloom recipes – one classic, everyday garam masala, and one authentic Punjabi style garam masala – so you can stock your spice cabinet with the best blends to accentuate many of your Indian meals.

garam masala powder in a glass jar on a brown wooden tray

About Garam Masala

Garam Masala is an fragrant and complexly flavored spice blend. Garam is the Hindi word for “warming,” or “hot”, while the word Masala means a blend of spices. Garam masala is therefore a term that refers to a slightly spicy, warming spice blend.

Made with a mix of whole spices that are fragrant, pungent, sweet, hot and smoky – all the integral flavors of Indian cuisine! Using garam masala as a spice blend in your food not only adds aroma and flavor to your meals, but also helps to warm the body, and also acts as a digestive aid.

Garam masala is easily found in most grocery stores amongst the other spice blends, but making your own is super easy to do and makes a huge flavor difference in your cooking.

Why This Garam Masala Recipe Works

This everyday authentic garam masala has awesomely intense, fragrant flavors that will quickly improve your everyday dal, curry or sabzi. Since the masala is quite strong, I suggest adding only about ¼ – ½ teaspoon for every 4 to 5 servings in a recipe.

My homemade garam masala is gluten free and is made with easily available whole spices. The spices can be found in any well stocked Asian, Indian or international grocery store, or online.

My family’s garam masala recipe has one unique ingredient that really sets it apart from other blends – dried rose petals. They offer a delightfully floral fragrance to the blend that I really enjoy, similar to a Moroccan rose petal harissa.

However, not everybody will have easy access to dried rose petals. If you have them, then add them. If you do not, no worries! Simply omit them.

Homemade spice mixes (masalas) are the best, for so many reasons. You are in control of the ingredients that you add, they are free from preservatives and additives, and you can easily adjust them to your own flavor preferences.

Most importantly, though, making your own masalas mean you can use the best quality spices around.

Sun-Drying Or Roasting Spices

The spices can be sun-dried, oven-dried or roasted/toasted in a frying pan.

If you live in India, you will get good enough sunlight during the summers to dry whole spices. I sun-dried the spices for 2 days before grinding them to make this garam masala recipe.

You can also roast or toast the spices one by one in a pan on a low heat till fragrant and then grind them instead.

You can also heat dry the spices in an oven set at its lowest temperature. The temperature can range anywhere between 50 – 80 degrees celsius (122 – 194 degrees fahrenheit). Depending on the temperature range, you may dry them for about 6 hours to 15 hours.

This recipe yields about 190 grams of ground garam masala, but the ingredient proportions in the recipe can be easily halved or doubled depending on how much you need.

Ingredients You Need

This yummy recipe for classic, everyday garam masala requires just a dozen whole spices that you should able to find without much difficulty. Here’s everything you need:

collage of the garam masala spices in small glass dishes.

Garam masala has a rich blend of warming (e.g. ginger and cloves), sweet (e.g. fennel and cinnamon), and spicy (e.g. black peppercorn) herbs and spices. All these spices are the backbone of Indian cooking, and you’ll find them in different quantities throughout many authentic dishes.

Honestly, it is difficult to imagine Indian cuisine without these flavors! As such, it makes sense that garam masala would be such a central spice blend in the Indian kitchen.

Handy Tips

  • Check all your spices to see if they have stones, chaffs or husks. Spread them out onto a plate and remove any bad bits.
  • Make sure the spices don’t have any hidden mold, fungi, or insects growing on them. If they do, then discard these spices.
  • Use fresh spices, not old or rancid ones.
  • Sun-dry or roast/toast the spices in a pan or skillet.
  • Be sure to reach for true ceylon cinnamon and not cassia; they are not one and the same, though they are often used interchangeably. But note that in a pinch you can use cassia if true cinnamon is out of your reach. Though with cassia cinnamon, the aroma and flavor will be different.
garam masala powder in a glass  jar on a brown wooden tray.
Step-by-Step Guide

How to make Garam Masala Recipe

Prepare & Dry Spices

1. Sort through the spices to ensure they are free of stones, chaff, husks, mold or insects. Spread the whole spices on a plate or tray and keep in the sun for 2 to 3 days.

TIP: If you do not have ample sunlight, then dry roast/toast each spice separately in a skillet or pan on low heat. Stir often when roasting the spices. Roast until lightly fragrant. Do not brown the spices.

whole spices arranged on a steel plate.

2. While sun drying, cover with a sieved lid, muslin, or a loosely woven cotton napkin so that dust does not fall on the spices.

During daytime, I keep the spices out; at night, I keep the plate inside with a loose lid covering it.

whole spices being sun dried.

3. The photo below is of all the spices after being sun-dried for 2 days. As you can see, there is no trace of any moisture on the spices and they also become slightly crisp.

Like I have mentioned above, if you do not want to sun-dry, then roast each spice separately (except for ginger powder and rose petals) in a frying pan on a low heat until the spices are lightly toasted releasing their essential oils and becoming fragrant.

Remember to stir often when roasting or toasting the spices and do not burn them.

sun dried whole spices for making classic garam masala.

4. Before you begin grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Set aside.

crushed nutmeg in a mortar.

Make Garam Masala

5. Working in batches as needed, add all the whole spices in a dry grinder jar or coffee grinder or spice grinder. Add according to the capacity of the jar, breaking larger items like cinnamon sticks as needed to fit.

You also have to add whole green cardamom pods and black cardamom pods to the spice grinder or mixer-grinder. Do not remove their outer husks.

whole punjabi garam masala spices added in a grinder.

6. Then add the coarsely crushed nutmeg powder.

crushed nutmeg added on the whole spices in the grinder.

7. Next add 2 tablespoons ginger powder. You can skip ginger powder if you do not have it.

ground ginger powder added.

8. Grind to a smooth and fine powder.

spices finely ground to make garam masala.

9. If using dried rose petals, then add them at this step. 

Again I mention here that adding rose petals is optional and you can skip if you do not have.

dried rose petals added to garam masala powder.

10. Grind again.

garam masala powder ready after blending.

11. While this is optional, I recommend that you sift the powder and grind the tiny bits left on the sieve.

Let the powder cool down. You can spread it on a plate to cool it down more quickly, or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.

NOTE: I ground all the masala at once. If grinding in batches, then remove the ground masala powder to a plate or bowl after each grinding. Be sure to mix all the resulting powder together very well with a spoon before storing in a jar.

homemade garam masala powder placed in a glass jar


Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala. Always store homemade garam masala in an air-tight jar in a cool dry place, using within 6 months for best results.

garam masala in a glass  jar on a brown wooden tray.

About Punjabi Garam Masala

This is an important Indian spice blend that is a must-have in every Punjabi home. Humble dal (lentils) or vegetable dishes (sabzi) are taken to another level when you add a bit of this fragrant spice blend.

homemade punjabi garam masala in a jar on a cream jute fabric.

This flavorful masala is added in most Punjabi recipes, including Paneer Butter Masala, Kadai Paneer, Palak Paneer, Kadhi Pakora, Malai Kofta, Dum Aloo, and so on.

When we make this masala, we don’t roast or toast the spices. We just sun dry them and then powder the spices. If you prefer, you can lightly dry roast the spices instead of sun-drying them, but don’t roast the dry ginger.

I usually add somewhere between ¼ – ½  teaspoon of this Punjabi garam masala to for every 4 servings of the lentil, vegetable dishes or curries I make.

A picture below of the spices used for making the punjabi garam masala recipe.

whole spices for Punjabi garam masala on a woven tray.
Step-by-Step Guide

How to make Punjabi Garam Masala

Sun Dry Spices

1: Pick the cumin and coriander seeds for any stones. Spread the spices on a tray or a plate.

Keep the whole spices in sunlight for 2 – 3 days, turning over the spices occasionally to help them dry evenly in the sun.

While sun-drying, cover the spices with a muslin or a thin cotton napkin or a wire-meshed lid so as to prevent any dust from settling on the spices.

spices on a large plate kept in sunlight for drying.

Grind Spices

2: In a very good dry grinder or coffee grinder, grind the dry ginger. Dry ginger (saunth) is the toughest to grind, so I always grind it first.

You can also use 2 tablespoons ground ginger powder instead of dry whole ginger. In the photo below, you can still see a small bit of dry ginger still left after grinding.

grinding dry ginger root in a spice grinder.

3: The next one to grind is the nutmeg. Next up are the cinnamon sticks and whole nutmeg.

The cinnamon sticks (dalchini) should be broken and added to the dry grinder. You can grate or break the nutmeg with a mortar before adding.

cinnamon and nutmeg added to spice grinder.

4: Grind these spices to a fine powder. Remove to a bowl.

ground spices in spice grinder for making punjabi garam masala.

5: Add the rest of the spices to the dry grinder.

more whole spices added to dry grinder to blend in batches.

6: Grind to a fine powder.

punjabi garam masala ready and ground in a spice grinder.

7: Add it to the bowl where the previously powdered dry ginger (saunth), nutmeg, Indian bay leaves (tejpatta) and cinnamon were kept. Mix very well.

If you have a powerful grinder, you can add all the spices at once and grind to a fine powder.

punjabi garam masala placed in a yellow bowl.

8: Store in an air-tight container in a cool dry place. It keeps well for about 6 months. You can add this spice blend to your everyday curries, lentils, veggies and rice dishes.

About ¼ to ½ teaspoon of this punjabi garam masala for 4 servings is enough to flavor up your curries and dals.

punjabi garam masala in a jar on a linen colored table.

How to use Garam Masala Powder?

Just a small amount of this warm, complex spice blend is all that you need to liven up the dal, curries and veggie preparations that you make.

It is added in many popular Indian recipes like Samosa, Chana Masala, Paneer Lababdar, Bhindi Masala, Paneer Tikka Masala, among others – once you try it, you’ll want to add this homemade garam masala to just about everything!

Please note that it is always better to make smaller batches of homemade masala as the aroma wanes over time.

When and how much to add?

Garam masala can either be added during the cooking process or after the cooking is done. Follow the recipe that you make and add the same amount as mentioned in the recipe.

But do note that for 4 to 5 servings of any given recipe, about ¼ – ½ teaspoon of this garam masala is all you need; remember, the spice blend is very strong.

The old adage that “less is more” really rings true here. Avoid adding too much garam masala to your dishes, or you’ll risk the flavors being out of whack.

Adding a little does the work and beautifully harmonizes the flavors and fragrances of your meals.

Garam Masala vs Curry Powder

Garam masala is a completely different spice blend than curry powder. In fact, curry powder is not even an Indian invention, rather was the product of British traders during the early 18th century.

Funnily enough, most Indians are not even aware of what curry powder is, but any Indian homemaker will know about (and probably have a family recipe for) garam masala. That said, the original British recipe for curry powder does include some of the spices seen in garam masala.

Generally speaking, curry powder spice mixes have even more spices in them than garam masalas. Curry powder also has turmeric added to it, which gives it the signature yellow hue. Curry powder is mild with sweet notes, unlike garam masala which is highly fragrant and intense with spicy undertones.

Two Kinds

Broadly categorizing, there are two types of garam masala made.

1. Pakka Garam Masala – The Hindi word pakka means “cooked.” In this method, the spices are roasted until they become fragrant and release their essential oils. These roasted spices are then ground.

Most of the packaged garam masala are pakka versions. The ones which are regularly made in Indian homes are also pakka garam masala.

Since the spices are already cooked, It is always sprinkled on the food once it is cooked.

2. Kaccha garam masala – In this method, the spices are not roasted or “cooked,” but instead are sun-dried for a few days and then ground. Sun-drying draws any extra moisture from them making them lightly crisp.

The Hindi word kaccha literally means “raw.” This garam masala powder needs to be cooked for the spices to bring out their flavor and aroma. Because of this, kaccha garam masala is always added when the food is still being cooked.

The recipe that I have shared here is actually kaccha garam masala, but you can use the same proportions and make pakka garam masala by roasting the spices in a skillet or frying pan instead of sun-drying.

This information and knowledge on the two categories of this traditional spice mix comes from my family and my very long experience with Indian cooking.


As with most Indian recipes, there are regional variations for garam masala. The proportions and types of spices used are different. For example, the Punjabi Garam Masala recipe (which I have shared below) has more coriander seeds and fragrant spices than my classic, everyday garam masala discussed above.

This Punjabi garam masala is an heirloom passed down to me from my mother-in-Law. Every Punjabi home has their own versions of making this spice blend, and this one is a favorite in our home.

Other variations of garam masala recipe do not include coriander seeds, because coriander is a cooling spice and adding it reduces the heat in the masala. I add them in this recipe for aroma, flavor and to balance the heat.


How do I prevent my masala from getting insects or mold?

Generally speaking, storing spice blends in an airtight container in a cool and dark spot is usually enough to keep them for 6 months to a year. If you live in a humid environment, you may want to take the added precaution of storing your homemade masala in the refrigerator or freezer.

How long will garam masala last in the pantry?

Ground spices should be used within six months of grinding for the best quality. I recommend making your own masalas rather than buying store bought, because you know that they are fresh.

If you want the masala to last longer, don’t grind it until you are ready to use it – whole spices will keep their essential oils longer, meaning they will taste more fresh and pungent.

How do I make a spicier garam masala?

The recipes I have shared here use only black peppercorns for their “heat.” As you move south through India, you’ll find spicier versions of this ubiquitous spiced blend. If you want to make yours hotter, try adding dry red chilis to the mix!

More Indian Spice Mixes

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overhead shot of garam masala powder inside a glass jar

Garam Masala Recipe (Homemade and Authentic)

Fragrant, intense and flavorful homemade garam masala recipe. Garam masala is an essential spice mix used to flavor and season Indian food.
4.95 from 20 votes
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Indian, North Indian
Course Condiment
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 42 teaspoons


  • ½ cup cumin seeds – 63 grams
  • ¼ cup coriander seeds (dhania) – 18 grams
  • ¼ cup fennel seeds (saunf) – 24 grams
  • 2 tablespoons caraway seeds (shahi jeera) – 9 grams
  • 2 tablespoons mace (javitri) – 8 grams
  • 10 cinnamon sticks (dalchini) – each of about 2 to 3 inches, 7 grams
  • 2 tablespoons cloves (lavang) – 12 grams
  • 20 green cardamoms – 4 grams
  • 6 black cardamoms – 4 grams
  • 1 nutmeg (jaiphal)
  • 10 tej patta (Indian bay leaf) – 2 grams
  • 2 tablespoons dry ginger powder – ground ginger (saunth), optional
  • 2 tablespoons black pepper – 20 grams
  • 3 tablespoons dried rose petals (optional)


  • First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
  • Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don’t use them.
  • Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.
    Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
  • While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
  • After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
  • Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
  • Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
  • Then add the coarsely crushed nutmeg powder.
  • Next add 2 tablespoons ginger powder.
    If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
  • Grind to a smooth powder. You can grind in 1 or 2 batches.
  • If using dried rose petals, then add them at this step. If you don’t have rose petals then skip adding them. Again grind.
  • If you want, you can sift it and grind the tiny bits left on the sieve.
  • Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
  • Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.


The approximate nutrition info is for 1 teaspoon of Garam Masala. 

Nutrition Info (Approximate Values)

Nutrition Facts
Garam Masala Recipe (Homemade and Authentic)
Amount Per Serving
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 67mg2%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 23IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 39mg4%
Vitamin B9 (Folate) 1µg0%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 16mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
punjabi garam masala powder recipe

Punjabi Garam Masala

Aromatic, flavorful and authentic Punjabi garam masala powder is an Indian spice blend added to North Indian dishes, especially from the Punjabi cuisine.
4.93 from 13 votes
Prep Time 3 days
Total Time 3 days
Cuisine Indian, Punjabi
Course Condiment
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 45 teaspoons


  • ½ cup coriander seeds
  • ¼ cup cumin seeds
  • 9 pieces cinnamon – each stick having an approx size of about 2.5 to 3 inches
  • 2 tablespoons cloves
  • 10 tejpatta
  • 10 black cardamoms
  • 2 tablespoons green cardamoms
  • 1.5 tablespoons black peppercorns
  • 1 piece dry ginger about 1 inch or 2 tablespoons ground ginger powder
  • 1 nutmeg


  • Pick the coriander and cumin seeds of stones.
  • Spread the whole spices on a plate or thali.
  • Keep in the sun for 2 to 3 days. Cover the spices with a thin muslin or a wire-meshed lid while sun-drying so that dust does not fall on them
  • Grind the dry ginger first. If you do not have dry ginger swap with 2 tablespoons of pre-ground ginger powder.
    You do not need to sun dry ginger powder.
  • Then add the broken cinnamon sticks and nutmeg.
  • Grind to a fine powder and keep aside.
  • Now add the rest of the spices and grind to fine powder.
  • Mix both the spice powder batches well.
  • Store punjabi garam masala in an air-tight container or jar.
  • You can also refrigerate or freeze this spice blend.


The approximate nutrition info is for 1 teaspoon of punjabi garam masala. 

Nutrition Info (Approximate Values)

Nutrition Facts
Punjabi Garam Masala
Amount Per Serving
Calories 10 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 39mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 10IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 19mg2%
Iron 1mg6%
Magnesium 8mg2%
Phosphorus 9mg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This garam masala recipe post from the archives, first published in June 2016 has been republished and updated on 30 December 2021. 

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi,
    I always tried many recipes from your blog and always look forward for new additions to the blog. Thanks for the sharing 🙂
    I have a query when you use mustard oil in this. Do we heat it to smoking point then add it or just use it raw?
    Sorry for asking here, as I could not comment on the Paneer tikka post it says its closed.

    1. Thank you Rutuja for the feedback and welcome. No problem with the query being here on this post. Mustard oil is added raw, meaning it is not heated.

    1. juhi, i do not know. i use homemade garam masala. its been many years since i purchased garam masala from outside.

  2. Hi please help we dry roasted everything and stored in dry pearlpet bottle. The masala is good. It caught bugs in spite of storing with hing khada. What to do or how to store. I stay nearby sea its humid usually5 stars

    1. okay. in humid atmosphere, usually even dry roasted spices or powders get bugs or mould. you can keep the spices or masala in the fridge. i also do the same with spices like ginger powder or where coconut or peanuts have been used. i keep them in the fridge. now don’t use the masala as bugs are there. better to discard it.

  3. Hello mam which ready made garam masala brand is good apart from 24 lr mantra? Kindly reply

    1. jes, i use homemade garam masala powder only. many years back i used to use brands like everest, mdh and badshah, but never liked their garam masala powder. in organic brands, i have tried pav bhaji masala, chaat masala and vangi bath masala powder of phalada brand. all these three masala powders were good. i have not tried their garam masala as i make garam masala powder at home. but i think their garam masala powder will also be good, since all their three masalas have been good.

  4. Hi Dassana! i prepared this masala minus rose petals but this is a wonderful masala.very versatile.i’ve added it to subzis,aloo stuffings for sandwiches & even to gujarati dal.Thank you once again for sharing this recipe.5 stars

    1. thanks a lot meveera. yes this is a very versatile masala. even i add to sabzi, dals, biryanis, pakoda and sandwiches too.

  5. Hello…i want to thank you gor your very very amazing and wonderful site…you are great and i have made many of your recipe and i must thank you a lot…i am from iran but many years ago i had a travel to india and from there i fell in love with indian dishes…i always admire the simplicity and low calorie being of indian foods…they are so simple and i think everyone can make them easily…i have a question…in iran i can,t find black cardamom and mace…can i skip them?

    1. thanks parham for your positive feedback. it will make around 10-12 medium sized besan ladoos.

  6. Hi,
    I want to ask u that whether we will dry roast all the spices or skip some like black cardamom, sonth and nutmeg.5 stars

    1. if dry roasting, then dry roast all except nutmeg and saunth. you can even dry roast black cardamom.

  7. Hi Dassana
    As I don’t have whole nutmeg can I substitute with nutmeg powder. If yes then how much can I add?
    And how do you dry the rose petals(like can we put them in the oven if you don’t have enough sunlight)

    1. you can use nutmeg powder. 1 t0 1.5 tablespoon of nutmeg powder should be fine. i dry them in shade when there is no sunlight. just keep them in a plate. cover with a muslin or a loosely woven cotton towel and then dry.

  8. Hi,
    One more thing. Should I dry roast each spice separately or can add them all together in a pan to roast?

      1. Hi,
        Yayy finally made it. Thankyou so much for the recipe and also for solving my queries so patiently.:)

        1. most welcome purvi and thanks. hope you like the aroma of the garam masala.

  9. are the cardamoms (green and black) to be takes as whole , i mean along with coverings or only the seeds??
    also should we use only the seeds of green and black cardamom in sweets and curries respectively?

    1. whole. while making any masala powder, i always add them whole. the peels also have some flavor. in sweets, only the seeds are used – either powdered or whole. usually green cardamom seeds are powdered and black cardamom seeds are used whole or crushed/powdered. in curries you can use them whole.

  10. Hello mam,
    I dont know the taste of garam masala because I hate the taste of it.This is my biggest problem when i made any dish.sometimes dishes taste bitter.can u please tell me taste and use of the ingredients of garam masala.And 1 tsp means how much????.please help me. ur help can improve my cooking skills.

    1. you are adding too much of garam masala. thats why the taste is becoming bitter. at times just one or two pinch is also enough. generally for most recipes having 4 servings 1/4th to 1/2 teaspoon can be added. you can add 4 to 5 pinches which is about 1/2 teaspoon. 1 teaspoon is a measuring spoon. so for 1 teaspoon you will need to get measuring spoon sets which are available in indian markets.

  11. Hello! Thanks a ton for all your efforts. You are bringing out the best in all of us. Made this version of garam masala today along with Punjabi garam masala ..of course from your recipes. .both have a heavenly aroma but still are quite different!
    Just a little query… can the paneer lababdaar recipe can be multiplied proportionally as per your recipe card?
    Your recipes are kind of beautiful presents for us.5 stars

    1. thanks a lot sonal. both the masalas are different. though you can use either of them in any curry or gravy. for paneer lababdar you can increase all the ingredients except the spice powders. add the spice powders in such a way, that there is a balance in the dish. you can also add them once the gravy is done and still hot and then check and taste. but add before you add cream.

  12. I make my garam masala by scratch too! This looks so great!