Chestnut Free Garam Masala
Warm, aromatic, and deeply layered, this homemade spice blend is the kind of thing that transforms an ordinary weeknight curry into something genuinely memorable. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out oils and complexity that no pre-ground jar from the store can match. The brief cool-down before grinding is a small but smart step — it keeps moisture out of the grinder and ensures a finer, more even powder. A pass through a fine-mesh strainer at the end removes any tough cardamom husks, leaving you with a silky, professional-quality result. Store-bought spice blends can be a minefield for anyone navigating tree nut cross-contamination on shared production lines, so making your blend from scratch with whole spices gives you full control over every single ingredient. Sealed in an airtight jar and kept away from heat, this batch holds its punch for up to three months — ready to go whenever a recipe 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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