garam masala

Step 1

Combine the coriander, cinnamon, cumin, pepper, cloves, cardamom and star anise in a small skillet.

Step 2

Toast over medium low heat until fragrant. This takes 2 minutes or so. Don't over-toast.

Step 3

Let cool. Store in a sealed container in a dark cupboard. It should keep for a few months.

Step 4

Add the remaining spices.

Step 5

Grind it in a spice grinder as needed. I use one of those blender style coffee grinders. Grind about 1/4 at a time as needed. The ground garam masala should keep about a week or two at maximum flavour.