Low Sugar Garam Masala
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. Whole coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg get toasted until fragrant, then ground into a fine, aromatic powder that store-bought versions simply cannot match. Toasting the spices in a dry skillet deepens their flavor and coaxes out the essential oils before grinding — that step alone is the difference between a flat blend and one that genuinely transforms a dish. Passing the finished powder through a fine-mesh strainer removes any tough cardamom husks, so every pinch is silky and consistent. When you're avoiding added sugar, pre-mixed spice blends can be a sneaky source of hidden sweeteners and fillers, but this one is nothing but whole spices you toast and grind yourself — completely clean. Stored in an airtight jar away from heat and light, it holds its potency for up to three months, ready to go whenever a curry, braise, or roasted vegetable dish calls for 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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