07.08.2018
Garam Masala Substitute
Find quick garam masala substitutes, an easy homemade recipe, and simple tips to match its warm, aromatic flavor.
- Use curry powder, a cumin + allspice mix, or chaat masala when you are out of garam masala.
- Make garam masala at home by toasting whole spices, grinding them, then storing in an airtight container.
- Garam masala gives warm aromatic flavor rather than chili heat, and works in meat, fish, and vegetable dishes.
Garam masala translates to warming spices and comes from northern India and is highly aromatic. This spice blend is great on everything from lamb and pork to fish, vegetables, and potatoes.
Substitute for Garam Masala
If you’re all out of garam masala, you can either make your own with a combination of cinnamon, cardamom, pepper, coriander, cumin, mace and bay leaves, or you can use one of the alternatives here to achieve a similar warming flavor.
- Curry Powder
- Allspice & Cumin
- Combine 4 parts ground cumin with 1 part allspice to get an easy garam masala substitute fit for any dish
- Chaat Masala
How to Make Garam Masala
To make your own homemade garam masala mix you’ll need the following ingredients:
- 3-inch cinnamon stick, broken up
- 2 tablespoons black peppercorns
- 2 tablespoons green cardamom seeds, removed from the pod
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon ground mace
- 1 bay leaf
Instructions:
- Heat a skillet over medium-high heat and toast the cinnamon sticks, peppercorns, cardamom, coriander and cumin seeds for about 10 minutes, stirring frequently until fragrant.
- Combine with the remaining spices and grind in a spice or coffee bean grinder.
- Let cool and store in an airtight container.
Common Garam Masala Substitution Questions
Can I Use Cumin Instead of Garam Masala?
Yes! To substitute cumin for garam masala, try a 1:1 ratio of cumin to garam masala and adjust to taste, you may have to use up to a 2:1 ratio cumin to garam masala. Consider using a 4:1 mix of cumin and allspice to get a closer flavor to garam masala. Keep in mind, cumin is not a perfect substitute, but will add richness and depth similar to garam masala.
Is Garam Masala the Same as Curry Powder?
No, curry powder and garam masala are two different spice blends, however curry is a suitable substitute for garam masala if you don’t have any garam masala on hand.
Is Garam Masala Spicy?
Not necessarily. Even though garam masala translates to warm spices, the flavors themselves are not hot like a chile pepper would be. This means they have a strong flavor, but it won't burn your mouth.
Frequently Asked Questions
What can I use instead of garam masala?
Good substitutes are curry powder, a mix of ground cumin and allspice (try four parts cumin to one part allspice), or chaat masala. You can also recreate the blend with cinnamon, cardamom, pepper, coriander, cumin, mace, and bay leaf.
How do I make garam masala at home?
Toast whole cinnamon, black peppercorns, cardamom seeds, coriander and cumin seeds in a dry skillet over medium-high heat for about 10 minutes until fragrant. Add ground mace and a bay leaf, let everything cool, then grind to a fine powder and store in an airtight container.
Is curry powder the same as garam masala?
No. They are different blends with different spice balances. Curry powder can work as a substitute in many recipes, but it will change the final flavor profile.
Can I use cumin instead of garam masala?
Yes. Cumin adds similar depth but is not a perfect match. Start with a 1:1 swap and adjust to taste. For a closer garam masala note, mix four parts ground cumin with one part allspice.
Is garam masala spicy or hot?
Garam masala means warming spices, but it is not hot like chili peppers. It packs strong aromatic flavor without burning heat.
How should I store garam masala and how long does it last?
Keep it in an airtight container in a cool, dark place. Ground blends keep best for 3 to 6 months for peak flavor. Whole spices stored whole will stay flavorful longer.
Can I use garam masala in vegetarian dishes?
Yes. Garam masala works well on vegetables, potatoes, lentils, and paneer as well as meats and fish. Add it near the end of cooking to preserve aroma.
Should I toast the spices before grinding?
Yes. Toasting for several minutes brings out oils and deepens aroma. Stir frequently and do not let them burn. Cool before grinding for the best texture.
What can I use instead of garam masala?
Good substitutes are curry powder, a mix of ground cumin and allspice (try four parts cumin to one part allspice), or chaat masala. You can also recreate the blend with cinnamon, cardamom, pepper, coriander, cumin, mace, and bay leaf.
How do I make garam masala at home?
Toast whole cinnamon, black peppercorns, cardamom seeds, coriander and cumin seeds in a dry skillet over medium-high heat for about 10 minutes until fragrant. Add ground mace and a bay leaf, let everything cool, then grind to a fine powder and store in an airtight container.
Is curry powder the same as garam masala?
No. They are different blends with different spice balances. Curry powder can work as a substitute in many recipes, but it will change the final flavor profile.
Can I use cumin instead of garam masala?
Yes. Cumin adds similar depth but is not a perfect match. Start with a 1:1 swap and adjust to taste. For a closer garam masala note, mix four parts ground cumin with one part allspice.
Is garam masala spicy or hot?
Garam masala means warming spices, but it is not hot like chili peppers. It packs strong aromatic flavor without burning heat.
How should I store garam masala and how long does it last?
Keep it in an airtight container in a cool, dark place. Ground blends keep best for 3 to 6 months for peak flavor. Whole spices stored whole will stay flavorful longer.
Can I use garam masala in vegetarian dishes?
Yes. Garam masala works well on vegetables, potatoes, lentils, and paneer as well as meats and fish. Add it near the end of cooking to preserve aroma.
Should I toast the spices before grinding?
Yes. Toasting for several minutes brings out oils and deepens aroma. Stir frequently and do not let them burn. Cool before grinding for the best texture.
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