Garam Masala


The secret to so many incredible Indian inspired dishes is a classic spice blend called garam masala. Every families version is different, and is tailored to their preferred tastes. I don't include any dried chilli in mine as I like to control the fiery heat within my dish. However, you can always tweak this to suit your palette. It really is THE hero spice blend every store cupboard requires. Yes you can buy this in every supermarket. However I find them very bitter and sometimes quite flavourless. Make sure to buy whole spices for this recipe. They have a very long shelf life and are always on hand to knock up a batch of fresh garam masala when needed.


  • 4 star anise
  • 1 tbsp. green cardamon pods
  • 1 tsp. cloves
  • 2 sticks cinnamon
  • 2 heaped tbsp. coriander seeds
  • 1 heaped tbsp. fennel seeds
  • 1 tbsp. black peppercorns
  • 2 heaped tbsp. cumin seeds


  1. Decant all of the whole spices into a dry frying pan then toast over a medium heat for around five minutes moving frequently. The spices will begin to toast and start to smell beautiful. Leave to cool before blitzing in a processor until it resembles a powder. Store inside an airtight jar or container to maximise the flavour and shelf life.


You may also like

back to top