Garam Masala - A common spice blend often called for in Indian Recipes

1/2 cup coriander seeds

1/2 cup cumin seeds

2” stick cinnamon, 1 star anise,  1 tsp whole black pepper, 6 - 8 cardamom pods, 4 cloves, a small piece of whole nutmeg (optional), a small piece of whole mace (optional). Alternatively 1/4 tsp of ground nutmeg & mace can be used.

Place a few drops of canola oil on a heavy bottom fry pan, spread the oil using a paper towel.

Method

Place the coriander and cumin in the pan, saute over medium-high flame for 2 - 3 minutes or until the seeds start to smoke.

Add the remaining ingredients, reduce the heat to medium and continue to saute for 1 more minute.

Pour the mixture onto a plate to cool for minimum of 5 minutes. Remove the cardamom seeds from the pods and discard the shells.

Place the spices in a spice mill/coffee grinder (make sure the mill is free of odors). Blend into a powder. The powder does not have to be super fine.

Ingredients

Place the Garam Masala in an airtight container. Stores in the pantry for up to 6 months, in the freezer for 1 1/2 years.