Lupin 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 garam masala is proof. The combination of coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and nutmeg creates a deeply aromatic blend that store-bought versions rarely match. Watching the coriander seeds darken and the kitchen fill with that warm, complex fragrance is genuinely one of the best moments in cooking. Because you're working entirely with whole and freshly grated spices, there's no mystery about what's in the jar — just pure, clean flavor with zero fillers or additives to second-guess. Passing the finished blend through a fine-mesh strainer removes any tough cardamom husks, giving you a silky, uniform powder that blends seamlessly into curries, braises, and marinades. Stored in an airtight jar away from heat and light, a single batch stays potent for up to three months, so the effort pays off for weeks of cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!