Kerala Garam Masala

‘Garam masala’ is such a generic term, and it is ubiquitous in Indian cooking. But every region (and every family, even) has a subtly different version. This particular version is typical in Kerala, and I was given this recipe by my friend and super foodie Rhea, who in turn got it from a friend. The biggest difference to the Punjabi garam masala that I have been used to while growing up is the absence of the standard punjabi aromats cumin, coriander and bay leaves, and the presence of fennel instead.


  • 2 tbsp fennel seeds
  • 1 tsp pepper corns
  • 2 star anise
  • 4 inches cassia bark (desi cinnamon)
  • 10 green cardamom pods
  • 1 tsp cloves
  • 1 mace


  1. Dry roast all the ingredients in a pan till fragrant.
  2. Allow them to cool and then grind to a powder in a spice grinder.
  3. Store in an airtight container.

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One thought on “Kerala Garam Masala

  1. Malabar Venison Curry | saffronambrosia January 20, 2018 at 9:46 am Reply

    […] 2 tsp Kerala Garam Masala (see recipe here) […]

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