Coriander Seeds 1/3 cup
Cumin Seeds 1 tbsp
Cinnamon Stick 1 (1 inch long)
Black Peppercorns 1 tsp
Green Cardamom Seeds 1/2 tsp
Whole Cloves 3
Bay Leaf 1 medium sized (optional)
Mace (powdered) 1/8 tsp (optional)
Method of preparation:
Heat a heavy bottomed pan on medium heat.
Dry roast each of the above ingredients except mace and bay leaf by stirring continuously until aromatic.
On a low flame, roast the bay leaf till it easily breaks.
Cool all the roasted ingredients to room temperature and grind all of them along with mace to fine powder using a spice blender.
Store the garam masala tight in a dry jar and the garam masala stays good for 2 – 3 months.
Notes: Make sure not to burn any of the ingredients while roasting.