Sesame 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. Toasting whole coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out layers of flavor you simply cannot get from a pre-ground jar that's been sitting on a store shelf. The brief stovetop toast — just a few minutes over medium-low heat — is where the magic happens, so keep stirring and pull the pan the moment that gorgeous fragrance blooms. Once cooled and ground to a fine powder, the blend gets strained to remove any tough cardamom husks, leaving you with a silky, restaurant-quality result. Store-bought versions often include fillers, anti-caking agents, or blends processed on shared lines with sesame-containing spices, so grinding your own from whole seeds gives you full control over every single ingredient. Stored in an airtight jar away from heat and light, this batch stays potent and vibrant for up to three months — ready to season curries, roasted vegetables, marinades, or anything else that deserves a little warmth.
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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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