PREPARATION

1. Take a pan, add 30 grams coriander seeds, 20 grams cumin, 20 grams fennel seeds, 20 dry red chili, 4 cinnamon stick, 15 pods cardamom, 1 tablespoon cloves, 1 tablespoon black peppercorns and dry roast for 7 - 8 minutes on medium heat.
2. Remove it from heat and transfer this into a blender
3. Blend it into a fine powder.
4. Transfer this into a bowl, add 1 1/2 tablespoons turmeric and mix it well.
5. Use immediately, or store in an air-tight container in a cool, dry place for up to 3 months.

Garam Masala

INGREDIENTS

Coriander seeds - 20 grams
Cumin - 25 grams
Cinnamon stick - 4
Cloves - 2 tablespoons
Black cardamom - 10 pods
Bay leaf - 5
Green cardamom - 2 tablespoons
Black peppercorns - 1 tablespoon
Nutmeg - 1
Star anise - 1