Garam Masala

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 mins

Ingredients

4 tablespoons - coriander seeds

1 tablespoon - cumin seeds

1 tablespoon - black peppercorns

1½ teaspoons - black cumin seeds (shahjeera)

3 - 4 pods - black cardamom

¾ teaspoon - cloves

¾ teaspoon - cinnamon (about 2x1" sticks)

¾ teaspoon - crushed bay leaves

1½ teaspoons - dry ginger

Directions

1. Place all the ingredients except the dry ginger into a heavy-base frying pan (skillet) over a medium heat. Roast the ingredients (stirring occasionally) until they turn a few shades darker. Don't be tempted to turn up the heat in an attempt to speed up the process; the spices will simply burn on the outside and remain raw on the inside.
2. When the spices are roasted (about 4 -5 minutes) remove the pan from the heat and allow them to cool. Once cooled, remove the cardamom seeds from their shells and mix them back with all the other roasted spices.
3. Stir in the dry ginger then grind everything together in a clean, dry coffee grinder, to make a fine powder. Store in a cool, dark place in an air-tight container.