Grind your own garam masala this Sunday

Roast each spice separately. They have different densities and moisture, and a single mixed pan gives you burnt cumin next to raw cinnamon.

Use three tablespoons coriander seeds, two of cumin, four whole red chillies, a two-inch cinnamon stick, eight cloves, six green cardamoms and two black cardamoms.

Cool everything completely before grinding — warm spices sweat and turn the blend into paste. Store the finished masala in a clean glass jar and use it within three months.