Mushroom 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 that's been sitting on a store shelf for months. The brief cool-down before grinding is a small but smart step — it keeps moisture out and ensures a finer, more even powder. A pass through a fine-mesh strainer at the end removes any tough cardamom husks, leaving you with a silky, professional-quality blend. Store-bought spice mixes can be a minefield of mystery fillers and shared-facility concerns, but every single ingredient here is straightforward and plant-based with zero hidden extras. Stir it into curries, rub it onto roasted vegetables, or bloom it in butter for an instant flavor upgrade — this batch stays potent for up to three months, so you'll have it ready whenever inspiration strikes.
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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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