Nepali Garam Masala

Nepali Garam Masala is the collection of the spices that are used regularly for general purpose. The various spices are combined together and ground into a powder and are stored in a jar for regular use. It is a common spice used while cooking vegetables. Here is the process of creating garam masala used regularly in Nepali kitchen:


2 tbsp cumin seeds

2 tbsp coriander seeds

2 tbsp cardamom seeds

2 tbsp black peppercorns

1 stick cinnamon

1 tsp whole cloves

1 tsp timur peppercorns (Szechwan pepper)

1 tsp grated nutmeg

1 tsp ground dried ginger (optional)

nepali garam masala


First of all, heat a dry and heavy skillet on medium heat. Then, put cumin, cardamom, coriander, black peppercorns, cinnamon, cloves and timur peppercorns and toast them, constantly stirring them until they turn dark and release an earth, smoky aroma which might take about seven to ten minutes. Remember not to toast the spices on high heat as it might burn the spices. Remove the spices from the heat and spread it in a large plate to cool it. When the spices are cool enough, put them into a spice grinder and grind them to powder. When it is done, put the nutmeg and ground ginger into the mixture and mix thoroughly. Your spice is ready to use. Store it in an air tight container and use it whenever you cook vegetables.

If you want to learn more about the spices used in Nepali cuisines, visit