Walnut Free Garam Masala
Toasting whole spices in a dry skillet and grinding them fresh is one of those kitchen moves that completely transforms a dish — the aroma alone is worth it. This blend layers warm coriander and cumin with the floral heat of cardamom, the depth of cloves and cinnamon, and a whisper of freshly grated nutmeg for something far more vibrant than anything sitting on a grocery store shelf. Store-bought spice blends can be a real gamble, since shared processing facilities sometimes introduce unexpected ingredients, but making your own from scratch means you know exactly what's in the jar. The technique here is straightforward: toast, cool, grind, and sift — that last step through a fine-mesh strainer removes any tough cardamom husks so the final powder is silky and even. A small batch like this stays potent for up to three months when stored in an airtight jar away from heat and light, so you'll have a reliable, fragrant blend ready to reach for whenever a curry, roasted vegetable, or braised dish needs that signature warmth.
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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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