Peanut Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms a dish — the aroma alone is worth it. This blend layers warm coriander and cumin with the floral heat of cardamom, the deep sweetness of cinnamon and cloves, and a whisper of nutmeg for something far more complex than anything sitting on a grocery store shelf. Every ingredient here is a whole spice or seed, so you know exactly what's going into the jar with zero mystery fillers or shared-facility concerns. The technique is straightforward: toast, cool, grind, and sift out the cardamom husks so you're left with a silky, uniform powder. Fennel seeds are optional but add a subtle sweetness that rounds out the heat beautifully if you're feeling it. Once you have a fresh batch sealed in an airtight jar, you'll find yourself reaching for it constantly — stirred into curries, rubbed onto roasted vegetables, or bloomed in butter for a quick weeknight sauce.
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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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