Turkey 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 oils and depth you simply cannot get from a pre-ground jar sitting on a grocery store shelf. The brief cool-down before grinding is a small but smart step — it keeps moisture out of the mix and ensures a finer, more even powder. A pass through a fine-mesh strainer removes any stubborn cardamom husks, leaving you with a silky, restaurant-quality result. Store it in an airtight jar away from heat and it will hold its punch for up to three months, ready to season everything from roasted vegetables to braised lentils. Since every ingredient here is a whole spice or seed, there is no mystery about what is in the blend — no fillers, no additives, and no animal-derived ingredients to second-guess.
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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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