MSG 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 spice you toast yourself — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — so you know exactly what's going into the jar. That matters more than it might seem, because store-bought blends can quietly contain anti-caking agents, flavor enhancers, or additives that have no business being in a simple spice mix. Toasting the seeds in a dry skillet before grinding is the move that unlocks their essential oils and gives this blend a roasted depth you simply cannot buy off a shelf. The straining step at the end is a small but smart detail — it catches any tough cardamom husks and leaves you with a silky, uniform powder that disperses beautifully into sauces, braises, and rice dishes. Stored in an airtight jar away from heat and light, it holds its potency for up to three months, though it will likely disappear 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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