Turmeric Free Garam Masala
Warm, aromatic, and deeply complex, this homemade spice blend is the kind of thing that transforms everyday cooking into something genuinely special. Many store-bought versions of garam masala quietly include turmeric as a filler or color booster, which makes finding a clean blend surprisingly tricky if you're avoiding it — this recipe sidesteps that entirely by building from whole spices you toast and grind yourself. Coriander, cumin, black pepper, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg come together in a blend that's floral, smoky, and just a little bit warming all at once. Toasting the whole spices in a dry skillet before grinding is the move that unlocks their full depth — the kitchen smells absolutely incredible during those few minutes over the heat. Once ground and strained, the powder is silky and potent, and a small jar of it will elevate curries, roasted vegetables, marinades, and rice dishes for months. Making it from scratch also means you control every single ingredient, so there's no guesswork about what's actually in the jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!