‘Garam masala’ is such a generic term, and it is ubiquitous in Indian cooking. But every region (and every family, even) has a subtly different version. This particular version is typical in Kerala, and I was given this recipe by my friend and super foodie Rhea, who in turn got it from a friend. The biggest difference to the Punjabi garam masala that I have been used to while growing up is the absence of the standard punjabi aromats cumin, coriander and bay leaves, and the presence of fennel instead.
- 2 tbsp fennel seeds
- 1 tsp pepper corns
- 2 star anise
- 4 inches cassia bark (desi cinnamon)
- 10 green cardamom pods
- 1 tsp cloves
- 1 mace
- Dry roast all the ingredients in a pan till fragrant.
- Allow them to cool and then grind to a powder in a spice grinder.
- Store in an airtight container.