Low Sodium Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, and cinnamon in a dry skillet coaxes out oils and depth that no pre-ground jar from the store can match. Because you're building this entirely from whole spices and grinding them yourself, there's no need to scrutinize labels for hidden sodium or anti-caking additives — every ingredient is exactly what it says it is. The optional fennel seeds add a subtle sweetness, while a touch of freshly grated nutmeg rounds out the blend with warmth that lingers. Passing the finished powder through a fine-mesh strainer gives you a silky, restaurant-quality texture that blends seamlessly into sauces, braises, and marinades. Stored in an airtight jar away from heat and light, a single batch stays potent for up to three months — meaning you'll have bold, salt-free flavor on hand whenever you need it.
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Learn more →Ingredients
16 servings
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick (about 3 inches)
- 2 dried bay leaves
- ½ tsp fennel seeds (optional)
- ¼ tsp freshly grated nutmeg
Instructions
- 1
Combine the coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves, cinnamon stick, bay leaves, and fennel seeds (if using) in a small dry skillet over medium-low heat. Toast, stirring frequently, until the spices are fragrant and the coriander seeds turn a shade darker, about 3–4 minutes. Watch closely — the cloves and cardamom can scorch quickly.
- 2
Transfer the toasted spices to a plate and let them cool completely, about 5 minutes, so residual heat does not create steam in the grinder.
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