Paleo Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend transforms everything it touches — from roasted meats to cauliflower dishes to slow-braised stews. Every ingredient here is a whole, unprocessed spice straight from nature, which means it fits cleanly into a grain-free, additive-free way of eating without any compromise. Store-bought blends often sneak in anti-caking agents, fillers, or mystery "natural flavors" that can quietly undermine clean eating goals, so grinding your own is genuinely the smarter move. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet first is the step that makes all the difference — it coaxes out deep, roasty notes you simply cannot get from a jar that's been sitting on a warehouse shelf for months. A touch of freshly grated nutmeg added at the grinding stage rounds out the warmth beautifully. The whole process takes just minutes, and what you end up with is a fragrant, potent powder that keeps for up to three months and makes your whole kitchen smell incredible.
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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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