15gcoriander seeds (daniya)
10gcumin seeds (jeera)
10ggreen cardamoms (elaichi)
5gpepper corns (kali mirch)
2gcinnamon stick (dalchini)
Spices for aroma (optional, but recommended)
4gfennel seeds (saunf) (avoids acidity)
1gshaved nutmeg (jai phal) (avoids indigestion)
½star anise (chakri phool) (avoids indigestion)
2gblack cardamoms (badi elaichi) (for flavor)
2dried bay leaves (tej patta)
Roasting the spices
Heat a dry pan & add cardamoms, bay leaf, star anise, nutmeg, cinnamon, cloves and pepper.
Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
Transfer to a wide plate and cool thoroughly.
Make garam masala
Add all of these spices to a spice blender jar. Powder finely.
Sieve and powder the coarse spices again. Then repeat the sieve.
Store this garam masala powder in an air tight, sun dried glass jar.
You can use up the coarse bits of spices to your masala tea.