Whole 30 Garam Masala
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way, and this homemade garam masala is proof. Store-bought versions often sneak in anti-caking agents, fillers, or mystery additives that can quietly knock a dish out of compliance — grinding your own means you know exactly what's in the jar. Whole coriander, cumin, black peppercorns, cardamom, cloves, cinnamon, bay leaves, and a whisper of nutmeg are all you need, and every single one of them is completely on-program. Toasting the whole spices in a dry skillet before grinding is the move that transforms this from a pantry staple into something genuinely aromatic and complex. The smell alone — warm, slightly smoky, layered — will have you reaching for this blend constantly. Use it to season roasted meats, cauliflower, or any protein you're building a weeknight meal around, and you'll wonder why you ever bought the pre-ground stuff.
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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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