Chicken Free Garam Masala
Toasting whole spices until they bloom with fragrance is one of the most satisfying things you can do in a kitchen, and this homemade blend delivers that experience in full. Every ingredient here is purely plant-based — seeds, bark, pods, and dried leaves — so there is absolutely nothing to second-guess if you are keeping meat out of your pantry staples. The process is straightforward: a few minutes in a dry skillet, a quick cool-down, and a spin through a grinder transforms humble whole spices into something that smells genuinely extraordinary. Passing the finished powder through a fine-mesh strainer is a small step that makes a real difference, giving you a silky, even blend without any papery cardamom husks sneaking through. Store-bought versions can be hit or miss on freshness, and once you taste the difference a homemade batch makes in a curry or roasted vegetable dish, it is hard to go back. Keep a jar in a cool, dark spot and you will have a deeply aromatic, versatile spice blend ready to elevate weeknight cooking for 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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