HOW TO MAKE GARAM MASALA MY WAY ENJOY DAN:

HOW TO MAKE GARAM MASALA MY WAY by CHEF DAN:

Makes 3/4-cup

INGREDIENTS:

1/2-cup coriander seeds

1/4-cup cumin seeds

2 tablespoons small green cardamoms

1 teaspoon black cardamom seeds or 1/2-teaspoons ground cardamom

2 tablespoons cloves

1 tablespoon black peppercorns

3-4-sticks of cinnamon sticks, 2-inch each

1 nutmeg

1 star anise

3-4 dried bay leaves

1/8 teaspoon mace

1/2-teaspoon saffron

DIRECTIONS:

1.   Heat an Iron-skillet over medium-heat.

2.   Add all coriander seeds and next 9 ingredients to toast.

3.   Shake the pan every few seconds and toast the spices for about 2 minutes.

4.   The spices will have a nutty aroma and turn reddish brown, and the bay leaves will become brittle.

5.   DO not burn anything.

6.   Transfer to a plate to cool.

7.   Pour the mixture plus the mace and saffron into a spice grinder.

8.   Grind until very fine.

9.   Store in a sealed container for up to 4 months.

WHAT IS MACE?

Comes from a nutmeg tree.

Mace is a spice made from the waxy red covering the surrounds nutmeg seeds.

The flavor is similar to nutmeg but stronger.