Warm up a frying pan on medium/high heat.
Toss in the following spices:
- 1 tbsp cumin seeds
- 5 green cardamom pods
- 1 large cinnamon stick (I like to use Chinese Cinnamon Bark/ Cassia!)
- 1-2 tsp cloves
- 1/2 tsp nutmeg
- 1 large bay leaf
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
OPTIONAL: 2 blades of mace, 2 black cardamom pods
Gently toast the spices in a frying pan (leave out the nutmeg if it’s already in powder form) until all the spices are fragrant. DO NOT USE ANY OIL.
Pour the whole spices into a spice grinder or mortar & pestle and grind until you’ve got a relatively fine powder. Remove any husks or stubborn large spice chunks.
Once the blend is completely cooled off, transfer to an airtight container (preferably a pretty glass jar).
Tip: This recipe only makes enough Garam Masala for maybe 4 curries. If you want more, double or triple the recipe!