Mustard Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms your cooking, and this homemade blend is proof. Every ingredient here — coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg — is a pure, single-origin spice with no hidden fillers or blended seasoning packets to worry about. That matters a lot when store-bought spice blends can sneak in unexpected additions that don't work for your needs. The toasting step is where the magic happens: gentle heat coaxes out deep, warm aromatics before everything gets ground into a fine, fragrant powder. Passing the finished blend through a fine-mesh strainer gives you a silky, professional-quality result without any tough cardamom husks. Stored in an airtight jar, this blend stays potent for up to three months and will elevate everything from weeknight curries to roasted vegetables.
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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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