Soy Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that instantly elevates everything it touches, and this homemade garam masala is proof. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, and bay leaves come together in a warm, deeply aromatic blend that store-bought versions simply can't match. Because you're working with whole spices and nothing else, there's no need to scan labels for hidden additives or fillers — every ingredient here is exactly what it says it is. The brief toasting step is where the magic happens, coaxing out the essential oils and deepening the flavor before a quick grind turns everything into a fine, fragrant powder. A pass through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, professional-quality spice blend. Stored in an airtight jar, it holds its potency for up to three months and will make your curries, roasted vegetables, and marinades taste noticeably more vibrant from the very first pinch.
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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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