GARAM MASALA

Garam masala

Ingredients:

Cinnamon stick - 1

Red chilies - 8

Coriander seeds - 5 tbsp

Cumin seeds - 2 tbsp

Cardamom seeds - 2 tsp

Fennel seeds - 1 tsp

Mustard seeds - 1 tsp

Peppercorns - 2 tsp

Whole cloves - 1 tsp

Method:

1. Dry-fry the cinnamon stick and dried red chilies in a heavy-bottom skillet over low heat, stirring constantly, for 2 minutes.

2. Add the coriander, cumin, cardamom, fennel, and black mustard seeds, peppercorns, and cloves and dry-fry, stirring and shaking the skillet constantly, for 8 minutes, or until they give off their aroma.

3. Remove the skillet from the heat and let cool.

4. Transfer the contents to a spice grinder and process until ground.

5. Alternatively, use a mortar and pestle.

6. Store in an airtight container in the refrigerator for up to 3 months.