Rice Free Garam Masala
Toasting whole spices and grinding them fresh is one of those kitchen moves that instantly elevates everything it touches, and this homemade spice blend is proof. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves are gently toasted in a dry skillet until fragrant, then cooled and ground with a touch of freshly grated nutmeg into a deeply aromatic powder. The brief toasting step is where the magic happens — it coaxes out the essential oils in each spice and builds a complexity that any pre-packaged version simply can't match. Straining the finished blend through a fine-mesh sieve removes any tough cardamom husks, leaving you with a silky, uniform powder that blends seamlessly into sauces, braises, and marinades. Store-bought spice blends can be a minefield of hidden fillers or anti-caking agents, but this one is nothing but whole spices you toasted yourself — clean, pure, and completely within your control. Sealed in an airtight jar and kept away from heat and light, it holds its potency for up to three months, so you'll have a bold, ready-to-use blend on hand whenever inspiration strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!