Homemade Garam Masala

For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.
Homemade Garam Masala
For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.
Steps
- 1
Rinse cumin seeds, dry thoroughly on a cloth or tray.
- 2
In a pan, dry roast cumin, coriander, chillies, cloves, fennel, peppercorns, star anise, and bay leaves for 3–5 min, stirring.
- 3
Let spices cool completely.
- 4
Add cinnamon powder and cardamom seeds to cooled spices.
- 5
Grind all spices into a fine powder.
- 6
Cool if warm, then store in an airtight glass jar.
- 7
Tips
For the best flavour, make small batches and use within 2–3 months. The aroma will be much fresher than shop-bought garam masala.
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