Garam Masala

Be sure to use this garam masala recipe when making Suvir Saran's Spicy-Sweet Chicken Wings -- both recipes are featured in "American Masala."

  • Yield: Makes about 3/4 cup
Garam Masala

Source: The Martha Stewart Show, May Spring 2009


  • 1 tablespoon dried miniature rosebuds (optional), stems removed and discarded
  • 1 (1-inch) piece cinnamon stick, broken into pieces
  • 2 bay leaves
  • 1/4 cup cumin seeds
  • 1/3 cup coriander seeds
  • 1 tablespoon green cardamom pods
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole cloves
  • 1 dried red chile
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground mace


  1. In a medium skillet, heat roses, cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile over medium-high heat, stirring often, until cumin is browned, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill along with nutmeg and mace and grind to a fine powder. Store in an airtight container for up to 4 months.


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