Garam Masala

Freshly ground Garam masala is one among my favourite go to spice mixes.   This warm wonderful aromatic blend adds heaps of flavour to curries, rice dishes burgers even salads.  In India flavours differ from state to state hence the varieties. This is my South African version and a promise to add that va vaa voom to any of your dishes.

Preparation:  5 minutes

Ingredients

1 tbsp (15ml) coriander seeds

½ tbsp. (7.5ml) cumin seeds

1 tsp (5ml) fennel seeds

1 tsp (5ml) cardamom pods

3 black cardamom pods

½ tsp (2.5ml) cloves

7 small bay leaves

2-star anise

2 off 5cm pieces cinnamon sticks

2 sprigs curry leaves

½ tsp (2.5ml) black peppercorns

5- 8 mild dry red chillies

½ tsp (2.5ml) finely chopped nutmeg

Pinch fenugreek seeds

This is how ?

Heat a non-stick pan on medium heat.  Toss in the spices and roast until fragrant.

Allow to cool and grind in a spice grinder.

Store in an airtight container

*fry the spices individually if you doubling the quantities