Coconut Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that instantly elevates everything it touches, and this homemade blend is proof. Every ingredient here is a pure, single spice — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — so there's no guesswork about hidden additives or fillers that sometimes sneak into pre-packaged blends. Many store-bought versions contain anti-caking agents or are processed on shared lines with tropical ingredients, making a from-scratch approach the cleanest and most reliable option. The technique is straightforward: toast until fragrant, cool completely, grind fine, and strain out any cardamom husks for a silky, uniform powder. That brief toasting step is what unlocks the deep, warm complexity that makes this blend so much more aromatic than anything off the shelf. Use it to season curries, roasted vegetables, lentils, or marinades, and you'll notice the difference immediately. Stored in an airtight jar away from heat and light, it holds its potency for up to three months — though it rarely lasts that long.
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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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