Making your own Garam Masala

Spices Needed:

• 1 tsp whole cloves
• 3 to 4 bay leaves
• 2 green cardamom pods
• 4 black cardamom pods
• 1 tsp black peppercorns
• 1 or 2 freshly grated nutmegs
• 6cm to 7cm cassia bark (for Bittersweet Flavor) or cinnamon sticks (for a Sweet flavor)

Preparation:
Step 1: Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they split. Discard the empty pods.

Step 2: Grate fresh cloves of fresh nutmeg, just enough to make about a tablespoon.

Step 3: Heat a non-stick frying pan over a low to medium heat.

Step 4: Add 1 tsp of whole cloves, 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms, 12 black peppercorns and break up the cassia bark into the pan.

Step 5: Stir for about 30 seconds.

Step 6: Remove the pan from the heat, and add the grated nutmeg. Since the nutmeg is already ground, it will burn easily if the pan is too hot. Stir slowly and constantly to keep from burning. The nutmeg will begin to brown.


Step 7: Add contents of the pan to a spice grinder.


Step 8: Grind the mixture to a fairly smooth powder.


Step 9: Check to see if the spices are fully ground after grinding for about 30 seconds.


Step 10: Store your freshly made garam masala in an airtight glass container with metal lid and it will keep for 3 to 6 months.