Hazelnut Free Garam Masala
Warm, aromatic, and deeply layered, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, and cinnamon in a dry skillet coaxes out oils and complexity that no pre-ground powder can match. The process is simple but intentional — a few minutes over medium-low heat, a patient cool-down, and a quick grind is all it takes to produce something genuinely special. Store-bought blends are a common source of hidden cross-contamination from shared processing lines, so grinding your own from whole spices gives you full control over exactly what goes into the jar. A pass through a fine-mesh strainer removes any stubborn cardamom husks, leaving you with a silky, uniform powder that's ready to season curries, roasted vegetables, or braised meats. Stored in an airtight jar away from heat and light, it holds its potency for up to three months — though it's so good you'll likely use it up long before then.
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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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