🌶️ Whole Spice Garam Masala

An authentic, fragrant blend of whole spices—roasted and ground to perfection.

🧂 Ingredients (Makes ~100g):
2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 tbsp green cardamom pods

4–5 black cardamoms

2 tsp cloves

2 small cinnamon sticks (or 1 large, broken)

2 bay leaves

1 tsp fennel seeds

1 small piece of mace (javitri)

½ piece nutmeg

2–3 star anise

Optional: 1 tsp dried ginger pieces or powder (for warmth)

🔥 Instructions:
1. Dry Roast the Spices
Heat a heavy-bottomed pan on low heat.

Add all the spices and gently roast for 3–5 minutes, stirring continuously.

Roast until the spices become aromatic—but do not burn.

2. Cool and Grind
Let the roasted spices cool completely.

Transfer to a spice grinder or mixie jar.

Grind to a fine powder or coarse powder (as per your preference).

3. Store It Right
Store in an airtight glass jar in a cool, dry place.

Stays fresh and fragrant for up to 3 months.

🍛 Use It In:
Curries, lentils, biryani, kebabs, or even sabzi.

Add towards the end of cooking for maximum aroma.

🌟 Tip: Always toast the masala lightly in ghee or oil while cooking for deeper flavor.