Garam masala
Garam masala literally means "warm spice mix", and across North India and Pakistan it's the blend that goes in at the very end: a pinch over a curry, keema or dal, a quick stir and dinner… 8 Products
8 of 8 products
Garam masala
Garam masala literally means "warm spice mix", and across North India and Pakistan it's the blend that goes in at the very end: a pinch over a curry, keema or dal, a quick stir and dinner is ready. We stock ground garam masala powder, MDH Garam Masala and Patak's Garam Masala, along with a whole garam masala mix for roasting and grinding at home.
Every region has its own formula. Punjabi versions lean on cumin, coriander, black pepper and cloves, whereas Bengali gorom moshla is simply green cardamom, cinnamon and cloves, sweet and floral. Fancy blending your own? Pick up the individual whole spices and a bag of jeera.
Bear in mind that garam masala isn't curry powder; it carries no turmeric or chilli and works as a finishing aroma. For complete dishes with a recipe on the pack, see our ready curry mixes.
Make your own garam masala
For a small jar, dry-roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tsp black peppercorns, 1 tsp cloves, the seeds from 10 green cardamom pods, 2 black cardamoms, a 5 cm piece of cinnamon and 2 bay leaves over a medium heat for 2–3 minutes, until fragrant. Let it cool, then grind finely.
- Add garam masala in the last 2–5 minutes of cooking so the aroma stays bright.
- Home-ground powder is at its most vivid in the first few weeks, so grind little and often.
- Go easy when combining it with Shan mixes, as many already contain warm spices.
Browse the full spices and masala range for everything else.
Frequently asked questions
Is garam masala the same as curry powder?
No. Curry powder is a British-style blend with turmeric, chilli and fenugreek that provides colour and base flavour. Garam masala usually contains no turmeric and is added at the end to lift warm notes such as cinnamon, clove and cardamom.
Is garam masala spicy?
Not really. The warmth comes from black pepper, cloves and cinnamon rather than chilli. Some Punjabi blends are a little more peppery, yet garam masala still works in small amounts in mild dishes such as korma or butter chicken.
How much garam masala should I use?
Half to one teaspoon is usually enough for a curry made with 500 g of meat or vegetables. Start small, taste after a couple of minutes and add more if needed, as too much clove and cinnamon soon takes over.
How long does garam masala keep?
Unopened and away from light, it keeps for a long time but slowly loses its fragrance. Once opened, store the powder in an airtight jar away from the hob and use it within a few months, while the aroma is still strong.