Pakistani / North Indian Garam Masala

Pakistani / North Indian Garam Masala

Yields - enough to hold in a 250 grams jar


  • 2 tablespoons black peppercorns
  • 2 tablespoons cloves
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 10 to 12 black cardamom OR 6 black and 5 green cardamom
  • 4-inch cinnamon stick


  1. Add everything to a grinder or spice miller and pulse a few times and then grind until powder
  2. Let it cool for a few minutes if it is warm
  3. Add to a clean glass jar with a tight lid
  4. Store in your spice counter away from heat 


You may use this garam masala in any North Indian or Pakistani dishes

Aloo Methi Paratha
Shami Kebabs