Garam Marsala

by Edward Daniel
Caption of Garam Marsala. Image by Edward Daniel (c)

Garam Marsala forms the basis of some great curries.  There is no single Garam Marsala recipe and each family has its own traditional ways of making it. For me, the basics that go into a Garam Marsala recipe are to have black cardamon, black pepper, bay leaves, coriander seeds, cumin seeds and cinnamon. Each brings its own fragrance. However, I add mace to this Punjabi version of Garam Marsala. Mace is a pungent aromatic spice take from the dry fleshing covering of nutmegs.  I shall stop there as I have said too much!  Enjoy this homegrown recipe with a twist.

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Edward x

Caption of Garam Marsala. Image by Edward Daniel (c)
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g coriander seeds
  • 50g cumin seeds
  • 20g cinnamon
  • 5g cloves of India
  • 5g black cardamon
  • 5g black pepper
  • 2.5g mace (husk of nutmeg)
  • 5 dry bay leaves


  1. Take a dry wok and place all the ingredients. Switch on a gentle heat and stirring constantly toast the spice. As the pan starts to warm, and is at a bearable temperature, scrunch up the bay leaves and break the cinnamon into smaller pieces.
  2. Continue on a low to medium heat. About five to ten minutes in notice how the coriander seeds start to darken. As the seeds start to darken, notice the aromas wafting through. You will smell the oils of the spices releasing.
  3. As the coriander seeds turn a dark golden orange, switch off the heat. Continuing stirring as the base of the pan will still be toasting the spices.
  4. Use a spoon to scoop the spice into a blender. Whizz still fine.
  5. Place the spices into a sterilised jar. Cover and seal and open as required.


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