Celery Free 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, cinnamon, and bay leaves in a dry skillet coaxes out oils and depth that no pre-ground jar from the store can match. The technique is simple but the payoff is enormous — your kitchen will smell absolutely incredible within minutes. Grinding everything fresh and passing it through a fine-mesh strainer gives you a silky, uniform powder with zero gritty cardamom husks to interrupt the texture. Store-bought blends can be a gamble when it comes to hidden additives or fillers, but this recipe is built entirely from whole spices you can see and verify yourself. Stash it in an airtight jar and you have a reliable, fragrant blend ready to go for curries, roasted vegetables, marinades, and more for up to three months.
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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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