Traditional garam masala varies widely across different regions of India, with each family often having their own cherished Garam Masala Herb Rub passed down through generations.

The term “garam masala” literally means “hot spice mix” in Hindi, though it’s more about warming the body than actual chile heat. I’ve added a few herbs to the classic mix to create a version that works beautifully as a rub for grilled meats or roasted vegetables. The beauty of this blend is its versatility – no cardamom? Increase the cinnamon a bit. Can’t stand cloves? Leave them out and boost the cumin instead.

Indian-Inspired Garam Masala Herb Rub

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This warming Garam Masala Herb Rub offers complex layers of cardamom, cinnamon, and cumin enhanced with fragrant herbs for authentic Indian-inspired flavor.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cardamom
• 2 teaspoons ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon dried fenugreek leaves (optional but wonderful)
• 1 teaspoon ground ginger
• 1 teaspoon dried mint
• ½ teaspoon ground bay leaf
• ¼ teaspoon ground cayenne (optional)

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Instructions

1. Mix together then store in a 4oz jar

Notes

• Serving size: 1-2 teaspoons per pound of meat or vegetables

This aromatic Garam Masala Herb Rub is incredibly versatile! It’s wonderful rubbed onto chicken thighs before roasting, mixed with a little oil and yogurt as a marinade for lamb, or tossed with cauliflower and chickpeas before roasting for a vegetarian delight. For the most flavorful results, bloom the spices first – either by briefly toasting the rubbed meat in a hot pan before finishing in the oven, or by warming the blend in a little ghee or oil before mixing with yogurt for a marinade. This activates the essential oils in the spices and herbs, taking the flavor from good to mind-blowing!

I love serving garam masala-spiced dishes with cooling accompaniments like raita (yogurt cucumber sauce), basmati rice, or naan bread.

Pro tip: Sprinkle a little extra garam masala over the finished dish right before serving for an extra pop of flavor and that impressive “I totally know what I’m doing in the kitchen” vibe.

Has this blend inspired you to explore Indian flavors at home? Or maybe you’ve discovered an unexpected way to use it? Share your culinary adventures in the comments – I’m always looking for new ways to use this magical spice blend!