Garam Masala #4

1. Roasti the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill.
2. This is to make them easier to grind and the seeds should not burn.
3. Peeli the cardamoms.
4. Remove the husks and strawy bits.
5. grind all the spices in a blender or finely adjusted coffee grinder.
6. Stor in an airtight container.
7. Use as directed in the recipes.
8. From How To Make Good Curries by Helen Lawson Copyright 1973.