Photograph of Indian Spice Mix
Basic Recipes,  Recipes,  Savoury Spice Mixes,  Spicer Mixes and Curry Pastes

Indian Spice Mix

Jump to Recipe

This magical Indian Spice Mix is a combination designed to bring warmth and complexity of flavour rather than too much heat to your dishes. Evocative of Indian food, but not tasting of curry, this incredible blend is a fragrant mix of musky, citrusy, woody, sweet and nutty flavours. For my Curry Spice Mix, please see here.

This spice mix is a major component in my Tikka Marinade, although I do give spice options if you do not have any made up. This marinade can be used for chicken, prawns and fish and Chicken Tikka can be served as is but is also used in Butter Chicken. It can also be used in a range of stews and chutneys, such as my Mango chutney.

The spice mix is very quick to make and really does save time when wanting to throw a meal together in a hurry.

How to make Indian Spice Mix

This is a simple spice mix to make and requires no dry frying or grinding. If you prefer your food spicier, you can add more chilli but I recommend making it as it is and perhaps adding the chilli to your dishes as you make them. Equally, if you prefer very mild spice, reduce the amount of chilli powder

First, collect all your ingredients together:

  • garam masala
  • garlic powder
  • cumin powder
  • chilli powder
  • onion powder
  • coriander powder
  • powdered cardamom
  • powdered ginger
  • powdered nutmeg
  • powdered cloves

Simply measure out all your ingredients into a jar or bowl and mix well. Store, sealed, out of the light for up to 6 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Indian Spice MIx

Course savoury dishes
Cuisine Indian
Keyword Spice mix
Prep Time 5 minutes
Author Susan


  • 8 teaspoons garam masala
  • 4 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • 2 teaspoons chilli powder
  • 2 teaspoons onion powder
  • 2 teaspoons coriander powder
  • 1 teaspoon powdered cardamom
  • 1 teaspoon powdered ginger
  • ½ teaspoon powdered nutmeg
  • ½ teaspoon powdered cloves


  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Put all your ingredients in the jar and mix well.

  3. Store, sealed, out of the light for up to 6 months.

Recipe Notes


  • Measuring spoons
  • Sealed container e.g. jam jar

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.