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    Home » Recipes » Indian Spice (Masala) Mixes

    Goan Spice Mix Recipe (Garam Masala)

    Published: Aug 11, 2020 · Modified: May 13, 2022 by Alonna

    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.” 
    Jump to Recipe Print Recipe
    A spice tin filled with spice powder with whole spices keeping it company.

    This aromatic Goan spice mix is perfect for vegetarian, as well as meat dishes. It comes together quickly and adds a heady kick to any dish. For a memorable curry using this masala see my Goan Pork Vindaloo or a Goan Beef Curry recipes! Kerala garam masala, Madras Curry Powder and my Biryani Masala are other do-not-miss spice powders to make.

    Goan Garam Masala - A spice tine filled with spice powder with whole spices keeping it company.
    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”
    Jump to:
    • Why Make Homemade Goan Garam Masala?
    • What Makes this Spice Mix Different?
    • Spice Mix Ingredients
    • How to Make
    • Frequently Asked Questions
    • How to Store
    • How to Use this Garam Masala
    • Here are some other recipes popular in Goa
    • Recipe Card 📖

    Why Make Homemade Goan Garam Masala?

    • It is hard to find this particular spice mix in the U.S.
    • You get to taste a bit of Goa
    • Ground spices lose taste and aroma; you will have a much fresher, aromatic masala
    • You can tweak the spices and ratios to your taste
    • Store-bought spices may skimp on the most expensive ingredients

    What Makes this Spice Mix Different?

    Basic garam masala is simply a mix of spices that varies from Indian state to state and kitchen to kitchen based on favorite family recipes, background, religion, and even the dish you are cooking. The garam masala available in stores typically uses a North Indian spice combination.

    Goan masala mostly relies on coriander, dried red chilies, black peppercorns, fennel, and star anise, along with small amounts of cinnamon, nutmeg, cardamom, and mace for their unique blend of flavors.

    It is very similar to the Kerala garam masala recipe as the two west coast states aren’t so far apart. They use a similar list of ingredients, except Goan cooks relegate fennel seeds and cardamom to a much more supporting role. And they add dried red chilies for heat and color.

    Many regional spice mixes do not usually include chilies, allowing the cook to add chilies as they wish depending on what they are cooking. But Goan cooks and eaters love their chilies.

    Spice Mix Ingredients

    Two of the most popular Goan meat and fish recipes, xacuti and recheado, each have a specific spice mix for that dish. But the following formula is a good all-purpose Goan masala that blends the favored spices of Goa and is perfect for flavoring proteins, vegetables, and legume dishes.

    Ingredient for Goan garam masala gathered and ready for toasting.
    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”

    How to Make

    In a skillet over medium heat, toast all the spices except the nutmeg and mace. Stir or shake the pan frequently to heat the spices evenly.

    Remove the spices from the heat and allow them to cool for 5 minutes. Break up the nutmeg into several pieces using a mortar and pestle or even a heavy pan. Add in the nutmeg and mace to the other spices and grind into a fine powder.

    Whole spices in a spice grinder ready to be ground.
    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”

    Frequently Asked Questions

    Is Goan food hot?

    Yes, dried red chilies are used often in quantity so the food can be quite spicy hot. Here is where you as the cook can still make memorable Goan food, but control the amount of heat in a dish.

    How is Goan sambhar/sambar powder and Goan garam masala different?

    They are interchangeable, and possibly the same depending on your information source.

    Can I use the basic garam masala in Goan dishes that I can buy?

    Yes, your dish will still be good, but you won't have the unique flavors of Goa.

    Is this spice mix a good substitute for garam masala?

    Yes! Just remember that, unlike Northern garam masala that is easily found in the store, this masala also has chilies. So adjust your spicing accordingly.

    How to Store

    Goan garam masala will keep for up to 2 months in an airtight container or in the freezer for up to 6 months. 

    How to Use this Garam Masala

    Feel free to use the following blend of spices to flavor not only Goan recipes but also your everyday Indian or non-Indian cooking. I am thinking of egg salad sandwiches, roasted potatoes, turkey burgers, or any recipe that calls for garam masala (or just needs an extra hit of flavor). Goan garam masala could be your house's “curry powder.” As always, have fun playing with your food!

    Here are some other recipes popular in Goa

    • A pork masala served in a beautiful red dutch oven. Rich with spices and chilies, this is the curry of your dreams.
      Rich and Tangy Pork Vindaloo
    • Red beef curry served on a bed of basmati rice with fresh chillies and a flutter of fresh cilantro leaves.
       Easy, Rich Indian Beef Curry Goan-Style
    • Served with a wooden spoon and garnished with whole spices, green peas, and fresh chilies.
      Goa Spiced Rice
    • Served with a flutter of green cilantro and dried red chilies.
      Tantalizing Goan Chicken Curry with Coconut

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna

    Recipe Card 📖

    A spice tin filled with spice powder with whole spices keeping it company.

    Goan Spice Mix Recipe (Garam Masala)

    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.” 
    Print Pin Comment
    Course: Spice Blend
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 3 minutes
    0 minutes
    Total Time: 18 minutes
    Servings: 10 tablespoons
    Calories: 12kcal
    Author: Alonna

    Ingrediants

    • 1/4 cup whole coriander seeds
    • 6 dry red Kashmiri chilies ~ More to taste, these chilies, see Notes below
    • 1 1/2 teaspoons whole black peppercorns
    • 1 1/2 teaspoons fennel seeds
    • 2 star anise
    • 3/4 teaspoon cloves
    • 1/2 teaspoon cumin seeds
    • 3 green cardamon
    • 1 2 1/2-inches cinnamon stick
    • 1/4 whole nutmeg ~ Or 1 teaspoon ground nutmeg
    • 1 whole mace ~ Optional, or 1/2 teaspoon ground mace
    • 1 teaspoon white poppyseeds ~ Optional
    US Customary - Metric
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    Instructions

    • In a heavy skillet over medium heat, toast all the spices except the nutmeg and mace. Stir or shake the pan frequently to heat the spices evenly. Watch for the cumin seeds to darken a couple of shades and the spices to become fragrant. Resist the temptation to increase the heat. Be patient.
    • Remove the spices from the heat and allow them to cool for 5 minutes. Break up the nutmeg into several pieces using a mortar and pestle or even a heavy pan. Add in the nutmeg and mace to the other spices. Using a mortar and pestle or spice grinder, process the spices into a fine powder. Work in batches as necessary.
    • Goan garam masala will keep for up to 2 months in an airtight container or in the freezer for up to 6 months. If you find you like this spice combination, use it in place of any recipe that calls for garam masala or "curry powder."

    Notes

    • After you become familiar with Goan garam masala's flavor profile and feel adventurous, you could add mustard seeds (2 teaspoons) and/or black cardamom (seeds of two pods).
    • Kashmiri dried red chilies are not very hot, but if you are concerned about the heat level, break open the chilies and shake out the seeds.

    Nutrition

    Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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    Comments

    1. Vincent Gorjao says

      December 27, 2020 at 3:20 pm

      Thanks for the Goan Garam masala. receip. Could you please give me a receip just using powered ingredients in order to avoid grinding.

    2. Alonna Smith says

      December 29, 2020 at 11:36 am

      Hi Vincent,
      I am glad you want to give this recipe a go. In general, ground spice won't be quite as vibrant as freshly ground whole spices, but they are certainly better than not using them. Here is a great piece in Bon Appetit on the way to calculate how much ground to wholes spices to use: https://www.bonappetit.com/story/how-to-swap-whole-spices-for-ground I would also add that for star anise, I would use one teaspoon of ground. If you can't find ground star anise you just leave it out. Good luck!

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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