Step-by-Step Instructions

1. 1.Prepare Spices for Roasting

   Gather all seven whole spices: 20 pieces of whole cloves, 3-4 sticks of cinnamon, 5-6 pods of black cardamom, 2.5 soup spoons of black pepper, 3 soup spoons of white cumin, 2 soup spoons of coriander seeds, and 1 soup spoon of caraway/black cumin.

2. 2.Dry Roast Spices

   Heat a pan over medium heat. Add all the whole spices to the hot pan. Stir continuously to ensure even roasting and prevent burning. Roast until the spices become aromatic, indicating their flavors are released.

3. 3.Cool Spices

   Once aromatic, remove the pan from the heat. The residual heat in the pan will continue to bring out more aroma. Allow the spices to cool completely.

4. 4.Grind Spices

   Transfer the cooled, roasted spices into a spice grinder. For larger ingredients like cinnamon sticks and black cardamom, you may need to break them into smaller pieces or ensure your grinder is powerful enough to process them.

5. 5.Achieve Desired Consistency

   Grind the spices until they reach a fine, powdery consistency. Check the consistency and grind again if necessary to ensure no large pieces remain.

6. 6.Store Garam Masala

   Once ground, the homemade Garam Masala is ready. Store it in an airtight container in a cool, dark place to maintain its freshness and aroma for up to 6-8 months.