Garam Masala curry powder

• 2 Tablespoons Coriander Seeds
• 4 Tablespoons Cummin Seed
• 1 Tablespoon Black Peppercorns
• 1 teaspoon Fennel Seeds
• 1 teaspoon Whole Cloves
• 2 whole Cinnamon Sticks Or 1 TBS Of Ground Cinnamon
• 1/2 teaspoons Nutmeg
• 2 teaspoons Green Cardamom Seed(measured After You Remove The Shell)
• 2 whole Bay Leaves

1. You will also need a pan, a mortar and pestle or coffee bean grinder or spice grinder.
2. 1.
3. Warm the pan on the stove over medium low heat, then add all of your whole spices to dry roast for a couple of minutes.
4. Just until the spices start to release their fragrance be careful not to burn them.
5. 2.
6. Then you will transfer the spices from the pan to a dish to cool off for a few minutes.
7. Now you can peel the cardamom and throw out the shells.
8. 3.
9. Add all of your spices to your mortar or coffee/spice grinder.
10. I like to use a mortar and pestle to easily control how fine I want the mixture.
11. Now time to use those muscles and start grinding the spices.
12. Youve just made your first Garam Masala and by now your kitchen and house will come alive with all the wonderful smells.
13. The slight sweetness from the cinnamon, the spiciness of the pepper and cloves, a hint of citrus from the coriander seeds, a little lemony scent from the cardamom.
14. Go ahead taste it, now tell me that doesnt taste 100 times better than the prepackaged stuff?, not even a comparison.
15. Youll get hooked on making your own mixture, once you see the difference in your curries.
16. You can double , triple or quadruple this recipe to have extra to store ~ just remember the ground spices will start to loose their freshness.
17. Lots of curry recipes coming ......

coriander seeds, cummin, black peppercorns, fennel seeds, cloves, cinnamon, nutmeg, green cardamom, bay leaves

Taken from tastykitchen.com/recipes/main-courses/garam-masala-curry-powder/ (may not work)