Step 1: Roast Coriander Seeds

Take a pan and add 1/2 cup of coriander seeds. Roast them for 1 to 2 minutes on a slow flame, ensuring they do not burn.

Step 2: Cool Coriander Seeds

Transfer the roasted coriander seeds to a large plate and spread them out to cool down.

Step 3: Roast Remaining Spices

In the same pan, add the remaining spices: 3 tbsp black peppercorns, 1 tbsp fennel seeds, 2 tbsp cloves, 3 tbsp cumin seeds, 1 tbsp shah zeera, 8 black cardamom pods, 5 star anise, 2 tbsp green cardamom, 2 tbsp cinnamon sticks, 1 whole nutmeg, 2 mace blades, 1 tbsp stone flower, 1/2 cup small dry red chilies, and 8 bay leaves. Roast these spices for 3 to 5 minutes on a slow flame until they become aromatic and slightly toasted, making sure they do not burn.

Step 4: Cool All Spices

Transfer all the roasted spices to the plate with the coriander seeds. Allow them to cool down completely to room temperature.

Step 5: Transfer to Mixer Jar

Once all the spices have cooled, transfer them into a mixer grinder jar.

Step 6: Grind to Fine Powder

Grind the spices to a super fine powder. Ensure there are no large pieces remaining.

Step 7: Store Garam Masala

Transfer the freshly ground garam masala to a clean, dry bowl or an airtight container. Allow it to cool completely before sealing the container. This aromatic and fresh garam masala is ready to be used in your vegetarian or non-vegetarian recipes.

• Roast spices on a slow flame to prevent burning and ensure even toasting.

• Allow the roasted spices to cool completely before grinding to achieve a fine powder and preserve aroma.

• Store the freshly ground garam masala in an airtight container to maintain its freshness and potency for up to 3-4 months.