I’m sending this over to Amy & Jonny from We are Never Full, who are hosting Weekend Herb Blogging this week!
Makes about 4 tbsp of Spice Powder
1 tbsp cardamom seeds
1 2″ long cinnamon stick
1 tsp black cumin (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder (javantari)
1 piece star anise
1 long bay leaf
Roast all the aboe spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store in an airtight container in a cool, dry place.
This Garam Masala can be added to any gravies or curries, and not just indian! The aromatic spices in this recipe add a subtle flavor to your dish. But remember to use this very sparingly, as it is very powerful in taste. Freshly ground garam masala can be stored for upto 3 months in an air-tight container in a cool, dry and dark place.