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Ingredient

Dishoom's Garam Masala recipe

Make Dishoom's fragrant garam masala from scratch to elevate Indian dishes. The list of spices is long but it's 100% worth the effort.

Prep10m
Stand10m
Cook3h
Total3h 20m

Dishoom's garam masala

Dishoom's garam masala after grinding

Dishoom's garam masala is getting its own recipe because it's a game changer. Every time I use it my food tastes amazing. I wish I could credit myself but I know deep down it's the garam masala.

Dishoom's notes say that the oven method takes longer than the pan method but yields a "richer, fuller flavour". And:

"For an especially rich garam masala, add a large pinch of saffron and grated nutmeg along with the poppy seeds and rose petals."

It's a big ask but if you can include every ingredient listed and you use the oven method, you'll be rewarded with a transformative spice mix.

Full disclosure: I used pre-ground nutmeg but that was my only deviation from the recipe. This garam masala is potent stuff. Mine is coming up to its first birthday and still going strong*.

★ ★ ★

* The book advises storing the garam masala in a cool, dark cupboard for up to a month.

Recipe credit

Dishoom: From Bombay with Love (affiliate link). Also, Shaun, for encouraging me to make this recipe.

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Recipe

Dishoom's Garam Masala

Prep10m
Stand10m
Cook3h
Total3h 20m

Makes: Enough to fill a small jar

Ingredients

1 black cardamom pod
4 cloves
5g black peppercorns
2 large cinnamon sticks
10g coriander seeds
5g cumin seeds
4g fennel seeds
2g star anise
1 bay leaf
2g mace blades
10g poppy seeds
2g dried rose petals (I use Bart)
large pinch of saffron (optional)
grated nutmeg (optional)

Method

Dishoom's garam masala (oven method)

Heat your oven to 50°C or the lowest it will go.
Spread the following over a baking tray lined with foil: 1 black cardamom pod, 4 cloves, 5g of black peppercorns, 2 large cinnamon sticks, 10g of coriander seeds, 5g of cumin seeds, 4g of fennel seeds, 2g of star anise, 1 bay leaf and 2g of mace blades. Place in the oven for 2½ hours.
Once the timer sounds, add 10g of poppy seeds, 2g of dried rose petals, a large pinch of saffron (optional) and some grated nutmeg (optional) to the tray, put it back in the oven and turn the oven off. Set a timer for 30 minutes.
Once the timer sounds, transfer the cooled spice mix to a spice grinder and grind to a fine powder. Store in an airtight container.

Dishoom's garam masala (pan method)

Place the following into a cold, dry frying pan: 1 black cardamom pod, 4 cloves, 5g of black peppercorns, 2 large cinnamon sticks, 10g of coriander seeds, 5g of cumin seeds, 4g of fennel seeds, 2g of star anise, 1 bay leaf and 2g of mace blades. Place the pan over a medium heat, shaking the pan occasionally and toast for 2 minutes. Turn off the heat.
Add 10g of poppy seeds, 2g of dried rose petals, a large pinch of saffron (optional) and some grated nutmeg (optional) to the pan and allow the spices to cool.
Transfer the spice mix to a spice grinder and grind to a fine powder. Store in an airtight container.

Dishoom's garam masala

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