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How To Make Shahi Garam Masala

Updated: May 5, 2022

As I was researching down the rabbit hole about authentic Indian cuisine, I was really flabbergasted by the large array of Garam Masala. I was completely mindblown. All this while, whenever a recipe calls for Garam Masala, I just add in a typical store-bought version.

This version of garam malasa recipe has completely changed my perception. I even compare the store-bought with freshly made ones. You should've guessed it. The aroma from freshly made ones is truely "punch-you-in-the-face". You really should make your own Garam Masala. Once you do, you will never go back to any store-bought ones again.



(Make 1/2 Cup)

  • Hexa Food's 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



  • Cast Iron Skillet / Pan

  • Spice Grinder



  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.


Recipe Video:

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