Almond Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight curry into something genuinely memorable. Every ingredient here is a whole spice you toast yourself — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — so you know exactly what's going into the jar. That matters more than it might seem, because store-bought blends can be processed on shared equipment alongside tree nuts, making the label a bit of a gamble. Toasting the spices in a dry skillet before grinding is the move that unlocks their full depth, coaxing out oils and fragrance that pre-ground powders simply can't match. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks and gives you a silky, professional-quality powder. Stored in an airtight jar away from heat and light, a single batch stays potent for up to three months — meaning you'll have a reliable, safe spice blend ready to reach for whenever inspiration strikes.
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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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