Make your own garam masala

Do you remember the childhood gestures of saying, ‘Dashain Aayo!’ (‘Dashain is here!’) while folding your pinky finger, then moving to the ring finger and saying, ‘Khaula Piula!’ (‘We’ll eat and drink!’)? 

With Dashain approaching, now is the perfect time to make your own garam masala blend. It’s a simple process that will save you time during busy celebrations and give you the chance to experiment with flavors. Making your own spice mix allows you to select the freshest ingredients, ensuring the best possible taste for your dishes. Plus, the process of roasting and grinding spices fills your home with a comforting aroma, bringing back fond memories of festive times.

I encourage you to try making your own garam masala. There is no right or wrong way—just follow your taste and the traditions passed down by your family. Whether you’re preparing a meal for a large gathering or a quiet dinner with loved ones, your homemade garam masala will add a touch of warmth and love to every dish.

Food isn’t just about satisfying hunger. It tells a story. It’s about the traditions we uphold, the memories we create, and the love we share. Cooking with your own garam masala mix adds a special touch to every meal, connecting you to your roots and allowing you to express your individuality.

So go ahead, experiment, and make this festive season a little more aromatic and flavorful with your own version of Nepali garam masala. After all, the best dishes are those that fill the air with delicious scents, make your stomach dance with joy, and are remembered for a lifetime. And what better way to achieve that than by using the rich, regional spices that are the heart of Nepal?

As you prepare for the upcoming festivals, take time to enjoy the process. Savor the aromas, celebrate the flavors of Nepal, and let every dish you cook be memorable, aromatic, and truly Nepali.

Before pre-made garam masala became widely available, every household in Nepal had its own unique blend of the spice mix, varying by region, community, and even family. Growing up, I saw the difference between my mother’s side of the family, who preferred bold, ‘masaladar’ flavors, and my father’s side, who favored milder tastes. My mother, who spent time in India and Kashmir, had a deep understanding of spices and brought that influence to her cooking. My maternal family, with roots in Nepal, Assam, Kolkata, and Burma, added their own touch, weaving a colorful tapestry of flavors in every meal.

I vividly remember my aunt in Janakpur, who would carefully prepare different garam masala blends for various pickles. She had a unique mix for semi-raw mango pickles, another for garlic pickles, and a special blend for the fermented cucumber pickle, known as ‘Purano Achar’ in Nepal. She even had distinct versions for fresh radish pickles and aged radish pickles, called ‘Mula Ko Purano Achar.’ As a child, I was fascinated by these subtle variations, and I soon learned that the art of spice mixing is a vital part of Nepali culinary traditions, passed down through generations.

I’d like to share my family’s garam masala recipe with you. Having traveled to 79 countries and explored some of the world’s most spice-rich cuisines—from Indian to Arabic and Oriental—I’ve spent 26 years researching and developing food. I’ve learned that there’s no one-size-fits-all approach to cooking. What makes a dish truly special is how it connects us to our roots and culture. So, while every family may have its own version of garam masala, I invite you to try mine. When you cook with passion, the aroma should fill the street, and when you eat, your stomach should dance with joy.

In our household, garam masala is made by lightly roasting the spices and grinding them into a fine powder. This is our family recipe, but feel free to adjust it to your taste.

Two tbsp cumin seeds

Two tbsp coriander seeds

Three tbsp green cardamom pods

One tbsp black peppercorns

Two sticks cinnamon

Four tsp whole cloves

One nutmeg

Three long pepper

Four bay leaves

For the best garam masala, use equal proportions by volume. Adjust the spices to your liking—there are no strict rules. Store the mix in an airtight jar, and it will last for about a month. It’s perfect for everyday meals or festive feasts.

Spices are at the core of Nepali cuisine, shaping the flavor of every dish. From cumin and coriander to cinnamon and cloves, each spice brings its own distinct taste and aroma, transforming simple ingredients into unforgettable meals. However, the choice of spices can vary based on household preferences, regional availability, and seasonal changes.

For example, my aunt in Janakpur is very particular about the spices she uses in her pickles. She creates different blends for mango, garlic, cucumber, and radish pickles. This kind of regional specificity adds depth to Nepali cooking, as every family has its own set of preferences and traditions when it comes to spices. The result is a rich diversity of flavors that make each household’s dishes unique.

The author is UK-based R&D Chef

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