Garam Masala

Garam masala is an aromatic blend of spices which may be used whole or ground to a fine powder. (Curry)

Tandy’s Masala

This recipe should really be called Tandy’s Masala as it is a blend of spices that I like to use when making curries. Some of the ingredients are essential, and others optional. I have listed them below. To me, rose petals are essential for the soft floral tones they bring to the spice blend. I tend to use very hot chillies from the Calabrian region of Italy. You can make your spice blend milder by using chillies with less heat. Keep in mind that the myth that the smaller, the hotter, is not true of all chillies. To get the best out of a cinnamon quill, rub it in your hands before breaking it. This helps release the essential oils trapped in the bark like spice. Traditionally one would use green cardamom pods. White ones are more floral and black ones hard to find.

Garam Masala

Mace is the sheath surrounding nutmeg and offers its own unique taste to the blend. And nutmeg is best when ground fresh using a rasp.

Garam Masala
Garam Masala
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Garam Masala

My own version of this popular spice blend
Recipe Category: Spice Blend
Makes enough for: 1 batch Garam Masala
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 quills cinnamon
  • 2 blades mace
  • 10 pods cardamom, crushed
  • 30 mls coriander seeds
  • 10 mls cloves
  • 15 mls cumin seeds
  • 15 mls black peppercorns
  • 15 mls fennel seeds
  • 2 bay leaves *
  • 1 dried red chilli *
  • 15 mls allspice berries *
  • 15 mls ground turmeric *
  • 5 mls ground nutmeg
  • 15 mls dried rose petals


  • add all the spices to a dry frying pan on a low heat
  • shake the pan as they start to crackle
  • when you can smell the spices remove the pan from the heat and allow to cool
  • grind the spices in a spice grinder or with a pestle and mortar until you have the desired consistency


* these are my own additions

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32 thoughts on “Garam Masala

  1. THANK YOU FOR THIS RECIPE. I have been meaning to try my hand at making this from scratch for ages – you’ve just given me the push!
    Robyn x

  2. Oh Tandy this must just smell deeeeeeeeeeeeee-vine when you are roasting and grinding them. I shall definately give this a go and make some fab curry to put it in. Have a wonderful wednesday xxx Hugx to Patch xxx jan

  3. This sounds wonderful! I normally get my masala made by one of my Hindu or Muslim friends as so many of the factory produced ones have got no omph!

    1. that is the best way to get it made – however, I have never thought to ask my Muslim friends to do this for me. I will be posting ‘my’ curry powder recipe which is from our Muslim friend.

      1. The trip was quite busy with rushing between Jo’burg, PE and Plett and back again in 10 days! So much and so little has changed in the 2 years since being here in Mauritius – strange.

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