how to make garam masala at home in a
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## ⭐ **Ingredients**
* 2 tbsp **coriander seeds**
* 2 tbsp **cumin seeds**
* 1 tbsp **black peppercorns**
* 6–8 **green cardamom pods**
* 2 **black cardamom pods** (optional but highly recommended)
* 4–5 **cloves**
* 1 small **cinnamon stick** (or 2–3 pieces of cassia)
* 2 **bay leaves** (Indian tej patta)
* ½ **nutmeg** (or a small shaving)
* 1 small piece **mace** (optional)
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## ⭐ **Method**
Dry-roast the whole spices:
* Heat a pan on **low flame**.
* Add all the spices **except nutmeg**.
Toast for **2–3 minutes**, stirring continuously.
* Stop when they become fragrant - do not burn or brown them too much
**2. Cool completely
Let the spices cool so they don’t release moisture when grinding.
**3. Grind *****
* Add roasted spices + nutmeg to a spice grinder.
* Grind to a fine or slightly coarse powder, whichever you prefer.
**4. Store ***
Transfer to an **airtight glass jar**.
Store in a cool, dry cabinet.
* Stays fresh for **3–4 months** (best aroma in the first month).
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