Raghavan's Garam Masala


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

Prep Time:
10 mins
Cook Time:
2 mins
Total Time:
12 mins
1 cup


  • 1 tablespoon coriander seeds

  • 2 teaspoons cumin seeds

  • 1 teaspoon black peppercorns

  • ½ teaspoon whole cloves

  • ½ teaspoon cardamom seeds (from green or white cardamom pods)

  • 2 bay leaves

  • 2 dried chile de arbol peppers, stemmed

  • 1 (3 inch) cinnamon stick broken into smaller pieces


  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
0g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 16
% Daily Value *
Total Fat 0g 0%
Sodium 2mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 1g
Vitamin C 1mg 5%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 12mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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