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This small batch garam masala is a warm, aromatic Indian spice blend that adds rich flavor to curries, stews, and roasted vegetables. It’s quick to mix together and perfect for keeping on hand.
Why You’ll Love This Recipe
- Easy to Make: Uses ground spices, no grinder needed.
- Customizable: Adjust the spice levels to your taste.
- Long-Lasting: Keeps its flavor for months in your pantry.
- Rich Flavor: Homemade offers deeper, more complex aromas than store-bought.
I’m excited to share this small batch garam masala because it captures the heart of Indian cooking in just a few spoonfuls. Garam masala translates to “hot spices,” but it isn’t fiery. It’s a beautifully balanced blend that brings warmth, depth, and a touch of magic to so many dishes.
You’ll find familiar spices here – cumin, coriander, cardamom – coming together to create a rich, fragrant mix you can use again and again. This is the blend I turn to when I want to add authentic flavor to curries, stews, or even roasted vegetables. It’s simple, versatile, and a true staple worth keeping close.
Garam masala is a versatile spice blend that also works wonders with chicken, seafood, or pork. Give it a try in delicious recipes like our Chicken Tikka Masala For One, Saag Paneer For One, and Butter Chicken For One.
What Spices Are In Garam Masala?
If you have any ingredients leftover from this small batch garam masala recipe, check out our Leftover Ingredients Recipe Finder.
- cumin
- coriander
- cardamom
- pepper
- cinnamon
- cloves
- nutmeg
- allspice
Note: Traditionally, garam masala is made by toasting whole spice seeds and then grinding them. However, if you’re short on time, our quick and easy recipe uses pre-ground spices as a convenient alternative.
Expert Tips
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store your garam masala in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
How To Use Garam Masala
Spicing up your dishes with garam masala is like adding a finishing touch to a masterpiece.
- Curries: A sprinkle can totally transform your curry.
- Rice Dishes: Stir some into a single serving of white rice.
- Grilled Vegetables: Mix with olive oil and brush onto vegetables before grilling or roasting.
- Soups: Just a pinch can give a new dimension to your soups.
Frequently Asked Questions
Homemade garam masala retains its freshness for up to six months when stored in an airtight container in a cool and dark location.
No, it is not hot like chili powder. It has warming spices but does not add heat.
While both garam masala and curry powder are essential spice blends in various cuisines, they differ in composition and flavor profiles. Specifically, garam masala usually doesn’t include turmeric, a key ingredient in curry powder. Additionally, garam masala offers a more intricate and potent flavor due to the range of spices it contains.
If you find yourself without garam masala, curry powder can serve as a reasonable substitute in most Indian recipes, though it will lack some of the warm, complex flavors. Another option is a blend of cumin with a pinch of allspice to mimic some of the aromatic properties.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Single Serving Comfort Food Recipes
If you’ve tried this easy garam masala recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Garam Masala
Ingredients
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Mix the spices together in a small bowl and store in airtight container.
Notes
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Joanie
What kind of pepper to use, black pepper or pepper corn in garam masala
Hi Gene,
I use ground black pepper.
Joanie
I had a similar Garam Masala with wild rice at a restaurant recently and found myself craving it and wondering if I could recreate it today for chicken.
Definitely your Easy Garam Masala Recipe is awesomeness! This is a great recipe Joanie, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
Thank you, Jill.
I have only cooked with garam masala in culinary school but always wondered how to make it. This is perfect!!
It’s crazy how easy it is to make and it brings so much flavor to a dish.
Love this version, Joanie – so much easier and less expensive than store bought!
I have such a hard time finding it where I live. I wish I had seen this earlier. About a year ago I was making something that required it and I had a doozy of a time trying to come up with a mix on my own. You rock, totally love this.
I love garam masala and anything to do with these flavors. One of my favorite cuisines for sure!
Mine too. Thanks for reading and taking the time to comment.
I have been doing the re-do post thing too. I love homemade spice mixes. Thanks for sharing this one!
This blend definitely seems like something my husband would love!
My husband loves garam masala and would probably like in on just about anything.
Can’t wait to try this, Indian food is something I want to make more often!
Me too, Valerie. Cooking Indian food used to intimidate me but I’m beginning to venture off and try recipes. I’m finding that cooking Indian food isn’t hard and the flavors are just wonderful.