Garam Masala Recipe

Ingredients

• ½ cup (35 grams) coriander seeds (daniya)
• ¼ cup (30 grams) cumin seeds (jeera)
• 2 tablespoons (17 grams) green cardamoms (elaichi)
• 2 tablespoons (12 grams) cloves (laung)
• 1 tablespoon (9 to 10 grams) black pepper corn (kali mirch)
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 4 medium (1 gram) dried bay leaves (tej patta)
• 3 (4 grams) star anise (chakri phool, helps in digestion)
• 1 tablespoon (8 grams) fennel seeds (saunf, avoids acidity)
• ½ small (2 grams) nutmeg ( jaiphal, helps in digestion)
• 3 to 4 (3 to 4 grams) black cardamoms ( badi elaichi, for flavor, refer notes)
• 3 strands mace (javitri/japatri, for flavor)

Preparation
Roast Spices

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smell good & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightly deep golden or light brown but not burnt. They smell good & turncrunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to be toasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changes slightly deeper but not burnt.
5. Transfer to the same plate and cool completely.

Grind

1. Add all these spices to a spice grinder jar. Grind to a fine powder, in intervals of 40 to 60 seconds.
2. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
3. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/