Recipe : Garam Masala
Coriander seeds - 4 tbsp
Cumin seeds - 1 tbsp
Black Peppercorns – 1 tbsp
Black Cumin seeds (Shahjeera) – 1 ½ tsp
Dry Ginger – 1 ½ tsp
Black Cardamom - 3-4 large pods approx
Cloves – 2-3
Cinnamon - 2 x 1” pieces
Crushed Bay Leaves - 2
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them with all the other roasted spices.
Grind them all together, to a fine powder in a grinder.
Store in an airtight container in a cool and dark place.