Honey 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. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out layers of flavor you simply cannot get from a pre-ground jar sitting on a grocery store shelf. The brief cool-down before grinding is a small but smart step — it keeps moisture out of the grinder and ensures a finer, more even powder. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks, so what you end up with is silky, potent, and ready to go straight into curries, braises, or roasted vegetables. Many commercial spice blends sneak in sweeteners or anti-caking agents, so making your own means you know exactly what's in the jar. Stored away from heat and light, this batch holds its punch for up to three months — though once you start cooking with it, it probably won't last 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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