Eggless 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. The combination of coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves creates a warm, layered fragrance that no pre-packaged jar can quite match. Watching the coriander seeds deepen in color and the kitchen fill with that intoxicating aroma is genuinely one of cooking's small pleasures. Every ingredient here is a pure, whole spice — nothing processed, nothing hidden — so you get complete control over what goes into your food. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks and leaves you with a silky, uniform powder that blends seamlessly into curries, roasted vegetables, marinades, and more. Stored in an airtight jar away from heat and light, it holds its potency for up to three months, meaning one quick batch keeps your cooking fragrant and vibrant for weeks.
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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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