Garam Masala^★

Basic spices

• 15g coriander seeds (daniya)
• 10g cumin seeds (jeera)
• 10g green cardamoms (elaichi)
• 6g cloves (laung)
• 5g pepper corns (kali mirch)
• 2g cinnamon stick (dalchini)

Spices for aroma (optional, but recommended)

• 4g fennel seeds (saunf) (avoids acidity)
• 1g shaved nutmeg (jai phal) (avoids indigestion)
• ½ star anise (chakri phool) (avoids indigestion)
• 2g black cardamoms (badi elaichi) (for flavor)
• 2 dried bay leaves (tej patta)

Roasting the spices

Heat a dry pan & add cardamoms, bay leaf, star anise, nutmeg, cinnamon, cloves and pepper.

Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.

Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.

Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.

Transfer to a wide plate and cool thoroughly.

Make garam masala

Add all of these spices to a spice blender jar. Powder finely.

Sieve and powder the coarse spices again. Then repeat the sieve.

Store this garam masala powder in an air tight, sun dried glass jar.

You can use up the coarse bits of spices to your masala tea.