Garam masala from scratch

  • 1 tbs coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp cardamom pods
  • 1 cinnamon quill (broken)
  • 2 tsp black mustard seeds
  • 1 tsp fennel seeds
  • 1 star anise

Dry-fry all ingredients for a few minutes until fragrant, then crush in a mortar and pestle. Easy!

Try and use within one month. Dried spices keep longer than this, but lose their flavour, and can become bitter.

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