Homemade Garam Masala

Heat a pan on low. Add the caraway seeds (or cumin seeds) and dry roast until they release a fragrant aroma. Transfer to a plate.

In the same pan, dry roast the coriander seeds until aromatic. Add them to the plate with the caraway seeds.

Next, dry roast the poppy seeds for 1-2 minutes, stirring constantly to avoid burning. Transfer to the plate.

Add the black cardamom, green cardamom, nutmeg, star anise, and cinnamon stick to the pan. Roast for 3-4 minutes until fragrant. Transfer to the plate.

Finally, roast the black peppercorns, cloves, fenugreek seeds, and bay leaves until they release their aroma. Add to the plate.

Allow all the roasted spices to cool completely on the plate.

Once cooled, transfer the spices to a mixer or spice grinder. Grind them into a smooth, fine powder.

Store the freshly ground garam masala in a dry, airtight container. To keep it fresh, you can add a teaspoon of salt.

Add a teaspoon of Garam Masala to your curries for a rich, authentic flavour.