Step 1

First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.

Step 2

Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.

Step 3

Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.

Step 4

While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.

Step 5

After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.

Step 6

Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.

Step 7

Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.

Step 8

Then add the coarsely crushed nutmeg powder.

Step 9

Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.

Step 10

Grind to a smooth powder. You can grind in 1 or 2 batches.

Step 11

If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.

Step 12

If you want, you can sift it and grind the tiny bits left on the sieve.

Step 13

Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.

Step 14

Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.