MY GARAM MASALA

❚ 2 tbsp cumin seeds

❚ 2 tbsp coriander seeds

❚ 1 tbsp black peppercorns

❚ 2 dried bay leaves

❚ One 2-in (5- cm) cinnamon stick

❚ 12 whole cloves

❚ 1 whole black cardamom pod

❚ 3 or 4 green cardamom pods

❚ 1 tsp freshly grated nutmeg

1. Heat a small, dry stainless-steel or cast-iron skillet over medium-high heat. Turn the heat to mediumlow and add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, bay leaves, cinnamon, cloves, green and black cardamom pods and star anise. Toast gently by rotating the pan to circulate the spices until they become fragrant, 30 to 45 seconds. Be careful not to burn them; if they do burn, discard them and start fresh.

2. Transfer the toasted spices to a small plate and let cool completely. Transfer the cooled spices to a mortar or spice grinder. Add the nutmeg and grind to a fine powder. Store the spice mix in an airtight container in a cool, dark place for up to 6 months. Makes: about 1/4 cup (25 g)