Lactose Free 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. Every ingredient here is a pure, single-origin spice — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaf, and a whisper of nutmeg — so there's nothing hidden to worry about, no dairy fillers, no anti-caking agents, none of the mystery that comes with store-bought blends. The toasting step is where the magic happens: the heat coaxes out deep, roasty aromatics that a pre-ground jar simply cannot replicate. Letting the spices cool before grinding keeps the powder dry and fine, and passing it through a strainer removes any tough cardamom husks for a silky, restaurant-quality result. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly — stirred into curries, rubbed onto roasted vegetables, or bloomed in oil at the start of a braise. It stores beautifully for up to three months, so one batch goes a long way.
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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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