Pistachio Free Garam Masala
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything you cook, and this homemade garam masala is a perfect example of why. Whole coriander, cumin, black peppercorns, cardamom, cloves, cinnamon, and bay leaves are toasted in a dry skillet until deeply fragrant, then ground into a fine, aromatic powder that no store-bought jar can match. Toasting the spices before grinding is the key step — it coaxes out the essential oils and gives the finished blend a warmth and complexity that smells absolutely incredible. A quick pass through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, uniform powder ready to go. For anyone navigating tree nut allergies or sensitivities, making spice blends at home is a smart move — commercial blends are sometimes processed on shared equipment alongside nuts, so controlling the process yourself removes that uncertainty entirely. Stored in an airtight jar away from heat and light, this blend holds its potency for up to three months, meaning you'll have a reliable, fragrant staple on hand for curries, roasted vegetables, marinades, and more.
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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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