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Raghavan's Garam Masala

Rated as 5 out of 5 Stars
7

"Heat these easy-to-find ingredients for an aromatic addition to Indian dishes."
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Ingredients

12 m servings 16
Original recipe yields 16 servings (0 cup)

Directions

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  1. Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
  2. When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

Nutrition Facts


Per Serving: 16 calories; 0.1 2.6 0.6 0 2 Full nutrition

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Reviews

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Used this in a soup and a sweet potato curry. It’s quite flavorful. Thank you for the recipe.

GREAT RECIPE AND KEEPS FOR SEVERAL MONTHS IF NECESSARY ( WE USE IT PRETTY QUICKLY THOUGH)

I use a little of this spicy and smoky blend in any dish that calls for garam masala. It's great on roasted eggplant, in stews, and even in scrambled eggs.