Tree Nut Free Garam Masala
Homemade spice blends are one of those kitchen projects that feel almost magical — a handful of whole seeds and aromatics transforms into something that can elevate an entire pot of curry, roasted vegetables, or braised meat. Store-bought versions can be hit or miss, and some blends are processed on shared equipment alongside tree nuts, making label-reading a genuine chore. Toasting the coriander, cumin, peppercorns, cardamom, cloves, cinnamon, and bay leaves in a dry skillet coaxes out deep, layered warmth that pre-ground powder simply cannot match. The trick is keeping the heat low and staying attentive — cloves and cardamom can go from perfectly fragrant to scorched in seconds. Once everything is ground and sifted, you're left with a fine, aromatic powder that's entirely your own, with no mystery ingredients or cross-contact concerns. Stored in an airtight jar away from heat and light, it holds its potency for up to three months, so one small batch goes a long way.
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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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