What to use instead of garam masala
Quick answer
The closest option is Cinnamon (Ceylon) with Green cardamom and Cloves and Black pepper, rated good. A perfectly respectable garam masala. Since the blend has no canonical composition, this is less a substitution than simply making one version of it.
It will not do for: Recipes specifying a particular regional masala whose character depends on components not included here.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Cinnamon (Ceylon) with Green cardamom and Cloves and Black pepper
Good matchUse: 1× by volume — Roughly equal parts cinnamon and cardamom, a quarter part cloves, half a part black pepper — which is close to Bengali gorom moshla with pepper added.
A perfectly respectable garam masala. Since the blend has no canonical composition, this is less a substitution than simply making one version of it.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | close | n/a |
Works for
- Any dish calling for garam masala
Does not work for
- Recipes specifying a particular regional masala whose character depends on components not included here
Worth stating plainly: because garam masala is a family of blends rather than a fixed product, "substituting" for it is a category the blend does not really admit.
Cumin with Coriander seed and Cassia and Black pepper
Good matchUse: ~1× by volume — Roughly three parts cumin, three coriander, one cassia and one black pepper, at the same total volume. Add a crushed cardamom pod if you have one.
Garam masala is a family of blends rather than a recipe, so a competent reconstruction is genuinely one of the things the name covers. This gets the shape right. What it misses is the toasting — most good garam masala is made from whole spices dry-roasted before grinding, and that step contributes more than any single ingredient.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | close | similar |
Works for
- Curries, dals and braises, added towards the end as garam masala normally is
- Anywhere the blend is a finishing note rather than the whole seasoning
Does not work for
- Dishes named for the blend, where a regional formulation is expected
- Recipes also using whole versions of the same spices, which will double up
Toast the whole spices for a minute before grinding if you can. It is the difference between a passable reconstruction and a good one.
Where garam masala stands in for something else
The reverse view of the same graph.
- Instead of Tandoori masala — good
- Instead of Curry powder — acceptable
- Instead of Ras el hanout — acceptable
- Instead of Baharat — acceptable
- Instead of Cumin — situational
- Instead of Turmeric — poor
- Instead of Chinese five spice — poor
- Instead of Chaat masala — poor