INGREDIENTS :
▶¼ cup coriander seeds / dhaniya
▶2 tbsp cumin seeds / jeera
▶1 tsp black pepper / kali mirch
▶1 flower star anise / chakr phool
▶10 cloves / lavang
▶3 inch cinnamon stick / dalchini
▶½ nutmeg / jaayaphal
▶13 pods cardamom / elachi
▶2 tsp fennel / saunf
▶4-7 bay leaf / tej patta
INSTRUCTIONS :
firstly, in a large heavy bottomed pan dry roast coriander seeds. roast on low to medium flame.transfer to the bowl and allow to cool.furthermore, dry roast cumin seeds. roast on low to medium flame.transfer to the same bowl and allow to cool.also dry roast black pepper, star anise, cloves, cinnamon stick, nutmeg and cardamom.transfer to the same bowl and allow to cool.further, dry roast fennel seeds. do not over roast as they will loose flavours.also roast bay leaf till they turn slightly crisp.transfer to the bowl and allow to cool completely.furthermore, once the dried spices are cooled completely transfer to the mixer jar and blend to fine powder.blend to smooth and fine powder. also sieve if there are too many fibres.finally, store the garam masala powder in air tight jar and use to prepare curries, dal or sabzis.
A/N
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Yours sweet and spicy,
Halima :)
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