Yeast Free Garam Masala
Warm, aromatic, and deeply layered, 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 that no pre-ground powder can match. The brief cool-down before grinding is a small but important step — it keeps moisture out of the mix and ensures a fine, even powder every time. Store-bought blends can be a real gamble when you're avoiding yeast, since fillers, anti-caking agents, and shared processing equipment sometimes sneak in unwanted ingredients. Making your own from whole spices means you know exactly what's in the jar — nothing more, nothing less. A quick pass through a fine-mesh strainer removes any tough cardamom husks, leaving you with a silky, potent blend ready to season curries, roasted vegetables, or braised meats. Stored in an airtight jar away from heat and light, it holds its punch for up to three months.
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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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