Ginger Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Store-bought blends are convenient, but they often sneak in dried ginger or ginger powder — a real problem when you're trying to keep that ingredient out of your kitchen entirely. This version is built entirely from whole spices you toast and grind yourself, so you know exactly what's going in the jar. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves come together in a skillet before being ground into a fine, fragrant powder that's genuinely better than anything sealed in a supermarket tin. The brief toasting step is where the magic happens — it coaxes out the oils in each spice and gives the finished blend a warmth and depth that pre-ground versions just can't match. A fine-mesh strainer at the end keeps the texture silky smooth, and stored in an airtight jar, it holds its potency for months of confident, worry-free cooking.
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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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