Garam Masala #4

Directions

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill.

This is to make them easier to grind and the seeds should not burn.

Peel the cardamoms. Remove the husks and strawy bits. Grind all the spices in a blender or finely adjusted coffee grinder.

Store in an airtight container.

Use as directed in the recipes.