Gelatin Free Garam Masala
Toasting whole spices in a dry skillet is one of those kitchen rituals that fills the room with an aroma so good it almost feels like the cooking is already done. This homemade blend draws on coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — everything you need for a deeply layered, warming spice mix with zero mystery ingredients. Store-bought blends can sometimes include anti-caking agents or fillers that raise questions for people avoiding certain additives, so grinding your own is the cleanest possible route. The technique here is straightforward: toast low and slow, let the spices cool before grinding, and pass the finished powder through a fine-mesh strainer to catch any tough cardamom husks. What you're left with is a fragrant, fine powder that punches well above anything sitting on a grocery store shelf. Use it in curries, braises, roasted vegetables, or anywhere you want that signature warm, complex depth. 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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