I personally taste-tested a variety of garam masala to find the best one for every cooking occasion. Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or want a swap that fits your diet, I’ve got the answers.
The best substitute for garam masala is to make your own. There’s no exact recipe, so you can try a few until you find one you like. A mix of cumin and allspice is a quick and easy option. Or you can try other spice mixes like curry powder or chaat masala, but these will have a significantly different flavor.
The Experiment
I made a few different batches of this aloo gobi (making lots of different curries was too much work!) to test out different substitutes for garam masala.
Garam masala is a rich blend of warming spices such as cinnamon, cardamom, cloves, and cumin. There’s no exact recipe and the ingredients can vary widely by region and even on a household level, but it’s great for adding depth of flavor. You can find it in curries, spice rubs, soups, and even some desserts.
Here are the substitutes I tested and my verdicts:
| Substitutes | Substitute Notes | Verdict |
| Homemade garam masala | Easy to customize | 10/10 |
| Allspice + Cumin | A quick option | 8/10 |
| Curry Powder | More earthy | 7/10 |
| Chaat masala | Tangy and sour | 6/10 |
| 5-Spice Powder | An Asian equivalent | 6/10 |
| Pumpkin Spice Blend | Best for sweet dishes | 6/10 |
| Ras el hanout | Similar complexity | 5/10 |
Homemade Garam Masala
Garam masala is so unique that by far the best substitute for it is to make your own blend. All the spices you need are easy to find, but there is quite a lot of them. However, the beauty of garam masala is that there is no one recipe and you can look at a few until you find one you like.
Here’s a simple recipe to start with:
Ingredients
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tablespoons green cardamom
- 1 tablespoon black peppercorns
- 8 pieces cinnamon (8g)
- 2 tablespoon cloves
Optional spices: bay leaves, star anise, fennel seeds, nutmeg, mace, black cardamom.
Method
- Remove any dirt or dust from the cinnamon and bay leaves if you’re using them.
- In a dry frying pan, toast the spices over low heat for about 1 minute until fragrant. Be careful not to burn the spices.
- Allow the toasted spices to cool completely.
- Place all the toasted spices into a spice grinder or mortar and pestle and grind the mixture to a fine powder.
- Store your garam masala in an airtight container away from direct sunlight and heat. The spices will lose their potency over time, so try to use the mixture within 6 months.
Feel free to adjust the quantities to suit your taste. For a spicier mix, you might add more peppercorns or include some dried red chilies. If you prefer a more aromatic blend, increase the cardamom and cloves.
I highly recommend buying whole spices and toasting them before grinding them. This releases their essential oils, intensifying their flavor. Freshly ground spices also have a richer and more vibrant flavor compared to the pre-ground stuff. But if you’re in a rush or feeling lazy, pre-ground spices are fine.
How to substitute: Replace garam masala in a 1:1 ratio with your homemade version.
Allspice And Cumin Mix
If you don’t fancy stocking up on a load of spices or want a more budget-friendly option, a mixture of allspice and cumin is a quick and easy ‘garam masala’. The blend won’t have the same complexity or depth as traditional garam masala, but it will add warmth and a cozy heat.
Cumin offers a robust and earthy base note, while allspice plays the role of several spices at once, hinting at cinnamon, nutmeg, and cloves, lending a rounded sweetness to the mix.
Start with 1 part cumin and a quarter part ground allspice.
How to substitute: Replace garam masala with half the amount of your allspice and cumin mix.
Curry Powder
Curry powder is often suggested as a substitute for garam masala, and while it can work, it’s definitely not perfect. The flavor profiles are very different, with curry powder having an earthy, turmeric-forward flavor and garam masala being more warming and aromatic.
I added some cinnamon to my curry powder to help bring it closer to garam masala, and I would also recommend adding cloves if you have it.
The other major difference you need to be aware of is that curry powder is typically added early in the cooking process to give the spices time to bloom and infuse into the dish, whereas garam masala is normally used as a finishing spice. Trying to use curry powder as a finishing spice is a recipe for disaster because the spices will be harsh and overpowering. Stick to using it in recipes where you can add it earlier.
How to substitute: Replace garam masala in a 1:1 ratio with curry powder, but make sure to add it at the beginning of the cooking process.
Chaat Masala
If you’re looking to switch things up from garam masala, why not try another masala mix like chaat masala? But keep in mind that it’s more of a tasty alternative for garam masala than a substitute because of the distinct flavors.
Chaat masala is much more tangy and sour than garam masala (thanks to the mango powder), and it’s traditionally used as a finishing spice. You could use it to replace garam masala in dishes like aloo gobi, biriyani, and samosas but add it right at the end of the cooking process. And always use it sparingly to make sure its strong flavors don’t overwhelm the other elements of the dish.
For other dishes like butter chicken or korma, chaat masala isn’t the best option because the zesty taste won’t complement the rich and creamy sauces.
How to substitute: Replace garam masala with half the amount of chaat masala and add more to taste.
5-Spice Powder
5-spice powder is kind of like the Asian equivalent of garam masala. While the flavor profile is different, most dishes that call for garam masala will also work pretty well with 5-spice.
This blend is made from star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. You’ll notice cloves and cinnamon are common to both mixes, which gives them their warm, sweet undertone. However, the star anise and Sichuan pepper in 5-spice powder introduce a licorice note and a spice that you wouldn’t find in garam masala.
Psst… don’t use this substitute if you don’t like spicy food!
How to substitute: Replace garam masala with half the amount of 5-spice.
Pumpkin Spice Blend
In a real pinch, you can reach for a pumpkin spice blend. This is definitely a last resort and more of a wildcard, but there are some overlapping flavors like cinnamon, nutmeg, and cloves. There’s also a decent amount of ginger, which isn’t an ingredient in garam masala.
If you’re making a spiced dessert or a sweet dish, you can get away with using pumpkin spice as is. The end result won’t taste exactly the same, but it will be nice.
If you’re making a savory dish, you’ll need to make some changes to the pumpkin spice mix and add cumin to give it more of an earthy flavor and make sure it’s not too sweet. Coriander seeds would also be a good addition.
Pro tip: make sure there’s no added sugar in your spice mix before using it.
How to substitute: Replace garam masala with half the amount of pumpkin spice blend, adding more savory spices if you’re making a savory dish.
Ras el Hanout
Ras el Hanout is a North African spice mix that, much like garam masala, varies greatly from recipe to recipe. It can include over 30 spices, but here are some of the most common ones: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, ginger, chili peppers, coriander seed, peppercorn, paprika, fenugreek, and turmeric.
The flavor profile is complex and there’s lots of depth there but it can be a lot more floral than garam masala. Some blends can also be spicy. You’ll need to taste your blend and decide how you feel about it.
If you do decide to experiment and use Ras el Hanout, the result won’t be authentically Indian, but you might also discover your new favorite dish!
How to substitute: Replace garam masala with 3/4 the amount of Ras el Hanout.
Substitute To Avoid
While some of the options I have mentioned above are unconventional, they can work in certain situations. One option I wouldn’t recommend at all is sambar masala. The flavor is completely different with no warmth to it, and it needs to be added at the very start of the cooking process.
It’s also not an easy or cheap spice to find, so it’s definitely not worth going out and buying it with the intention of swapping it for garam masala.
Best Garam Masala Substitutes + 1 To Avoid
Ingredients
- 1/2 cup corinader seeds
- 1/4 cup cumin seeds
- 2 tbsp green cardamom
- 1 tbsp black peppercorns
- 8 pieces cinnamon
- 2 tbsp cloves
Instructions
- Remove any dirt or dust from the cinnamon and bay leaves if you’re using them.
- In a dry frying pan, toast the spices over low heat for about 1 minute until fragrant. Be careful not to burn the spices.
- Allow the toasted spices to cool completely.
- Place all the toasted spices into a spice grinder or mortar and pestle and grind the mixture to a fine powder.
- Store your garam masala in an airtight container away from direct sunlight and heat. The spices will lose their potency over time, so try to use the mixture within 6 months.
