Legume 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. Every ingredient here is a whole seed, pod, bark, or dried leaf — nothing processed, nothing hidden, and absolutely nothing derived from legumes. That matters more than you might think, since store-bought blends can sneak in fenugreek or other legume-adjacent additions that aren't always obvious on the label. Toasting the spices in a dry skillet before grinding is the move that unlocks their full depth, coaxing out oils and intensifying the fragrance in a way that pre-ground powders simply can't match. The brief cooling step before grinding keeps moisture out of the mix, which means a finer, more consistent powder and a longer shelf life. Straining out the cardamom husks at the end gives you a silky, professional-quality result that you'd never get from a jar off the shelf. Stored in an airtight container away from heat and light, this blend holds its potency for up to three months — ready to elevate curries, roasted vegetables, marinades, and more whenever you need it.
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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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