Manju’s Garam Masala

Picture by Werner Van Peppen

5 black cardamoms

10-12 green cardamoms

4-5 pieces cassia bark or cinnamon sticks, about 2-3cm in length

5-6 bay leaves

5-7 cloves

1 tsp black peppercorns

1 tsp fennel seeds

 Preparation:

Heat a heavy-based frying pan, then add all of the spices and cook for a couple of minutes to bring out the aromas and flavours, shaking the pan occasionally and being careful not to let them burn. Remove the pan from the heat and set aside to cool. Then put the spices into a coffee grinder and blitz. You may have to do this in batches.

Store in an airtight container for upto 6 months.