Shahi Garam Masala (the hot Indian spice mix of the Maharajas)

Shahi garam masala, as the name suggests has a classy Indian flavor to it. It is perfect for Dum biriyanis, dum aloo, or even lamb and chicken recipes. I use this version of garam masala only in my special Mughal inspired recipes.

1 tbsp black pepper corns (gol morich)
1 tbsp green cardamom (choto elach)
1 tbsp clove (labongo)
3 pcs of 1” stick cinnamon (dar chini)
2 bay leaves (tej pata)
2 pcs black cardamom (baro elach)
1 star anise (jaitri/javitri)1 tsp (a few strands) mace (javitri)
1 whole nutmeg (jai phal)

1 ½ tbsp coriander seeds (dhania/dhone)
2 tbsp caraway seeds (shahi jeera)

1 1/2 tsp fennel (mouri)

Dry roast the bay leaves, cloves and cardamoms, and rest of the spices in three separate batches.

You could pop them all in the microwave oven together for one minute. Remove the cloves first. Then roast for another 20 secs. Remove everything except bay leaves. Roast another 30 secs or until the bay leaves are brittle (not burnt).

Let cool and blend all the spices in a spice or coffee grinder.

Store in air tight jar (don’t use a large jar for this - the less air it is exposed to the better flavor it retains). You can store it for up to 6 months.