Garam masala is an intensely aromatic blend of ground spices such as cinnamon, cumin, cardamom, cloves, and peppercorns. Its name can be literally translated as hot ingredients, and is sometimes described as an aromatic blend that is meant to heat the body.

This spice blend has origins in Northern India, where winters are typically colder than in the rest of the country. The spices used in garam masala vary from region to region, but no combination of spices is believed to be more authentic than another.

It is recommended to use the spice blend at the end of the cooking process in order to achieve the best flavor, although it can also be used at the beginning of cooking, when it’s usually added to ghee or cooking oil in order to provide a more pungent flavor.
Garam masala is often used in the preparation of popular dishes such as rogan josh, a Kashmiri specialty, pulao, a Pakistani pilaf, or murgh kari.

Ingredients (for 100gm)

• 10 gm Black Pepper
• 08 gm Cumin
• 04 gm Black Cardamom
• 12 gm Cassia bark
• 05 gm Clove
• 08 gm Caraway
• 06 gm Mace
• 10-12 Nos. Cassia Leaf
• 10 gm Pepper Long
• 10 gm Dry Ginger
• 15 gm Fennel seed
• 20 gm Bedgi chilli or Kashmiri chilli
• 06 gm Salt.

I buy my ingredients from this store.

Method

Step 1 combine all ingredients in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.

step 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Use immediately, or store in a sealed jar for up to 1 month.