Garam Masala
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ¼ cup cumin seeds
  • ¼ cup fennel seeds
  • ¼ cup coriander seeds
  • 8 large pieces of cinnamon sticks
  • 12 bay leaves
  • 1 tbsp cardamom pods
  • 1 tbsp cloves
  • 1 tbsp black peppercorns
  • 4 black cardamom pods
  • 4 - 5 star anise
Method
  1. Place all the ingredients in a large frying pan or skillet and toast over a low flame till you can smell the aromas being released. Make sure you move the ingredients around in the pan to ensure even toasting and to prevent the spices from burning.
  2. Once you have toasted the ingredients, place them on a flat tray to cool down before processing.
  3. Grind the ingredients in small batches - avoid overloading the grinder as it won't blend the ingredients properly and you run the risk of ruining the machine.
  4. Place the ground masala back on the large tray as you grind the remaining ingredients.
  5. Mix all of the ground masala using a wooden spoon to ensure the masala is even.
  6. Store in an airtight container and use as required in your recipes.
  7. This can be used to replace whole spices in your curries too if you hate having to pick out whole spices from the curry. Use one teaspoon for a lamb/chicken curry.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/garam-masala/