Pork Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is the move that separates a truly aromatic garam masala from anything you'd pull off a grocery store shelf. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves come together in a blend that smells absolutely incredible the moment heat hits the pan — warm, complex, and deeply fragrant. The key is watching the heat carefully, since cloves and cardamom can go from perfectly toasted to scorched in seconds, so stay close and keep stirring. Letting the spices cool before grinding prevents steam from muddying the texture, and passing the finished powder through a fine-mesh strainer gives you a silky, uniform blend every time. Every ingredient here is naturally plant-based and free from any animal-derived additions, so there's zero guesswork about what's actually in your spice jar. A batch stored in an airtight container will hold its potency for up to three months, ready to elevate curries, roasted vegetables, lentils, and marinades whenever you need it.
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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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