Garam Masala

Makes about 3/4 cup

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


  • 1 tablespoon dried miniature rosebuds (optional), stems removed and discarded

  • 1 (1-inch) piece cinnamon stick, broken into pieces

  • 2 bay leaves

  • ¼ cup cumin seeds

  • cup coriander seeds

  • 1 tablespoon green cardamom pods

  • 1 tablespoon whole black peppercorns

  • 2 teaspoons whole cloves

  • 1 dried red chile

  • ¼ teaspoon freshly grated nutmeg

  • ½ 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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