Vegan Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms a dish — and this homemade blend proves exactly why. Every ingredient here is a whole or freshly grated spice, so there are no hidden additives, anti-caking agents, or mystery fillers that can sneak into store-bought versions. The process is straightforward: toast until fragrant, cool, grind, and sift out the cardamom husks for a silky, uniform powder. That brief time in the pan coaxes out deep, warm complexity from the coriander, cumin, cloves, and cinnamon that no pre-ground jar can match. The optional fennel seeds add a subtle sweetness, while the freshly grated nutmeg rounds everything out with a gentle warmth. Keep a jar of this on hand and you'll find yourself reaching for it constantly — stirred into lentils, dusted over roasted vegetables, or bloomed in oil at the start of a curry.
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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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