Seed Oil Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms an ordinary weeknight dinner into something that smells like it took all day. Store-bought blends are convenient, but they often contain anti-caking agents or are processed on shared equipment with hard-to-trace additives — making a from-scratch version the cleaner, more reliable choice. Every ingredient here is a whole spice or seed in its purest form: coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg. There's no carrier oil, no filler, and nothing that doesn't belong. Toasting the spices in a dry skillet before grinding is the move that unlocks their essential oils and gives the finished powder that deep, almost smoky warmth you just can't get from a jar that's been sitting on a shelf for two years. Straining out the cardamom husks at the end keeps the texture silky and professional. Once you have a batch of this in your pantry, you'll find yourself reaching for it constantly.
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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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