This masala is wonderful, not at all spicy but very tasty.
- 1″ cinnamon stick
- 2 black cardamom pods
- 3 cloves
- 1 Tbsp coriander seeds
- 1 Tbsp black peppercorns
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp fennel seeds
- 1 Indian bay leaf
- 1/8 tsp ground nutmeg
- a dash of ground mace
Heat a dry saute pan over medium-high heat. Add the cinnamon stick, cardamom pods, cloves, coriander seeds, peppercorns, cumin seeds and fennel seeds. Toast for a few minutes, stirring, until the spices are toasted and fragrant. Transfer to an electric grinder, add the bay leaf and ground into a powder. Mix in the nutmeg and the mace.
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Based on this recipe at Archana’s Kitchen