Step 1

Heat a large skillet over medium heat. Dry roast the spices for about five minutes or until they become aromatic. Remove them from the skillet and let them cool completely. Editor's Tip: Every stovetop is different, so the first few times you make this, you could choose to use medium-low heat until you're familiar with how toasty the spices should get. Watch as the spices darken in color, keep them moving to help them heat evenly, and enjoy the lovely, toasty aromas. If you see things starting to blacken, remove the pan from the heat immediately and scoop the spices out.

Step 2

Using a coffee or spice grinder, grind the spices until a consistent texture is achieved. Store the garam masala in an airtight container.