Spices: Garam Masala Mix


I recently went to Mirch again, and had their extremely spicy (yet yummy!) Chicken Vindaloo. And I noticed that I have yet to post a proper curry recipe, and so I thought that I would do that during the long Greek Orthodox Easter weekend. Alas, I ran out of garam masala, and I decided to make my own roasted spice mix. After scouring my recipe books at home and online, I found one that I liked (and that I could make, since I may have an extensive spice pantry but still not that extensive). It was rather exciting to make, and I had a very useful ‘ingredient’ that some of you might have – a strong, energetic and helpful husband. I do not own a spice grinder, and so I used a pestle and mortar. But that required a lot of elbow grease, and I had the husband to help me!


  • 2 sticks of cinnamon
  • 15 pieces of whole green cardamom
  • 15 pieces of whole cloves
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 1 tbsp of black pepper seeds
  • 1 tsp of grated nutmeg
  • 1 tbsp of dried red chilli flakes

What you will need:

  • A spice grinder or a pestle and mortar.


  1. Dry fry the spices until fragrant, continuously stirring to make sure the spices don’t burn. This will help to activate the oils in the spices.spices_garammasala03
  2. Leave aside to cool slightly.
  3. Grind into a powder in a spice grinder or a pestle and mortar.spices_garammasala04
  4. Use immediately (in this instance, it was for this Creamy Prawn Curry). Store in an airtight jar.





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