(Paki) Garam Masala

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market.

• Ready In: 5 mins
• Serves: 6

Ingredients

• 2  tablespoons black peppercorns
• 1  bay leaf
• 1  star anise
• 1  tablespoon black cumin
• 1  tablespoon  white cumin
• 1  tablespoon green cardamoms
• 1  tablespoon black cardamom pod
• 1  tablespoon  indian  coriander
• 1  tablespoon mace
• 1  tablespoon fennel
• 1  tablespoon  ground red chili pepper
• 1  tablespoon ground turmeric
• 1⁄2 tablespoon cinnamon
• 1⁄2 tablespoon clove

Directions

1. Grind all spices together in a spice mill (or at least a coffee grinder). Make sure to use ground turmeric as, in its whole form, it's hard like a rock (literally).