Garam Masala

Literally translated as "warm mixture," Garam Masala, an aromatic North Indian spice blend, is used in everything from flatbreads to soups. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive oil to rub on lamb chops, or stirred into a basmati pilaf with onions and peas.


3/4 cup (serving size: 1/4 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 2
Caloriesfromfat 45 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 5 mg


2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 teaspoon grated whole nutmeg
1 (2-inch) cinnamon stick, broken


1. Combine all ingredients in a spice or coffee grinder; process until finely ground. Store in an airtight container.

Note: Freeze Garam Masala in an airtight container for up to six months.

Marcia Whyte Smart,

Cooking Light

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note