This homemade Kerala style garam masala is great for making all types of curries and biriyanis.
- 3/4 cups Fennel seeds
- 1/4 cup Cardamom
- 1/4 cup Cloves
- 1/4 cup Cinnamon pieces
- 2 numbers Star anise
- 1 number Mace
- Dry roast the fennel seeds on medium flame until fragrant. Keep aside and allow it to cool.
- Dry roast all the other spices on medium flame until fragrant. Keep aside and allow it to cool.
- Grind the roasted spices to a fine powder. Store in an airtight container for up to one month.
- NOTE - One cup = 250 ml.