Cooking tips · 3 min read · 10 Sep 2026
Garam masala: why it always goes in last
Add it too early and the aroma cooks away. A short guide to finishing spices.
Garam masala is a finishing spice. Most of its flavour comes from aromatic oils in cardamom, cinnamon, clove and nutmeg, which fade with long cooking.
The rule
Add half a teaspoon in the last two minutes, stir once and cover the pan. Let it rest for five minutes before serving.
Exceptions
- Biryani and pulao: use whole spices at the start, and a pinch of masala between the rice layers.
- Marinades: garam masala in a marinade is fine, because it cooks with the meat or paneer.
Dadi's rule: garam masala goes in last and the lid goes on. The smell should stay in the pot, not the kitchen.
By the Sri Sarayu kitchen team
