Madhur Jaffrey’s Garam Masala Recipe

Garam masala is a blend of warming spices ground together into a fine powder. It is widely used throughout the Middle East, and the makeup of the masala, or mixture, varies depending on where it’s found. In Ayurvedic medicine, garam masala is used to heat the body; the word “garam,” or “hot,” refers to the warming nature of some of the key whole spices included in an authentic garam masala recipe, like black peppercorns, cinnamon, cloves, nutmeg, and cardamom.

Some store-bought or homemade garam masala blends may also include whole coriander seeds, star anise, bay leaves, and cumin seeds (jeera), or call for toasting whole spices over medium heat before grinding into a powder.

Both garam masala and curry powder are used to add warm flavor to dishes, but the biggest difference between these two Indian spice blends are their core ingredients. Curry powder is built on the earthy notes of ground turmeric, and gains heat from ground mustard and chili powder, while a garam masala spice powder is based on milder warming spices like cinnamon, cardamom, and cloves.

Garam masala powder is often used as a finishing spice in Indian cuisine, added in the final moments of cooking to enhance the perfume of dishes like biryani, curries like tikka masala or matar paneer, or lentil stews. Some cooks choose to add it twice: once during the main cook, and once at the end before the heat is turned off. It is also used as an all-purpose seasoning in pickles (achar), chutneys, and yogurt dishes like raita.