Meat Masala (South Indian Garam Masala)

Sastojci

4 full tablespoons of green cardamom pods

3 tablespoons whole cloves

3 sticks or pieces of cinnamon or cassia

½ cup fennel seeds

1 tablespoon black peppercorns

1 nutmeg

Upute

Heat a skillet over low heat and dry roast all of the spices for 5-10 minutes or until fragrant. Be sure to stir the spices to toast all sides.

Let the spices cool down and then grind them using a spice grinder.

Store in an air-tight jar and use within 6-8 months for the most flavor.