How To Make Shahi Garam Masala

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“Shahi” means royal, and this Shahi Garam Masala is just that—fragrant, complex, and deeply aromatic. Traditionally used in North Indian and Mughlai cooking, this blend leans into luxury with the inclusion of mace, nutmeg, cardamom, and cinnamon.

These spices were once reserved for royalty and special occasions, which explains the name. What sets it apart from regular garam masala is its slightly sweeter, more floral, and well-rounded profile—perfect for rich dishes like biryani, korma, or butter chicken.

Honestly, it’s super satisfying to toast and grind your own spice blend—your kitchen will smell amazing. Plus, you get full control over the intensity and freshness. Once you’ve tasted a homemade batch like this, it’s hard to go back to store-bought.

Give it a try, make a small batch first, and use it to finish off your curries or even sprinkle a little over grilled veggies. It’s a small step with a huge payoff.

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Ingredients:

(Make 1/2 Cup)

• Cinnamon Stick, 1

• Cloves, 1 TBSP

• Green Cardamons, 1 TBSP

• Black Cardamon, 1

• Bay Leaves, 4

• Kashmiri Dried Chilies, 2

• Black Peppercorns, 1 TBSP

• Mace, 2

• Nutmeg Freshly Grated, Pinch

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Equipment:

• Cast Iron Skillet / Pan

• Spice Grinder

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Directions:

1. In a skillet over medium heat, add all the ingredients, except nutmeg.

2. Toast lightly until aromatic.

3. Transfer into a spice grinder.

4. Blitz until powder forms

5. Grate in some nutmeg and give it a final blitz.

6. Transfer into a sterilized mason jar.

7. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer.

Once you grind your own spice blend, you'll never go back to store-bought ones...

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Recipe Video: