Clean all the spices and peel the skin from the big cardamoms.
Place a heavy bottomed frying pan on the burner. Roast all the spices (except cardamoms) in the hot frying pan, on low flame, for 2 to 3 minutes. An aroma will start coming out from the spices. Take the spices out on a plate and let them cool. Now add the cardamom granules to the spices and grind them all very finely. Your Garam Masala is ready.
You can store the garam masala in an airtight container for up to 6 months.
For making Fresh Garam Masala
Ingredients for Fresh Garam Masala
Black pepper – 7 to 8
Cloves – 4 to 5
Big Cardamom – 2 garam_masala
Cumin seed – ¼ small spoon
Cinnamon – 1 inch long piece
Malabathrum – 2 to 3 leaves
How to make Fresh Garam Masala
Put all the spices (except cardamoms) in a frying pan and roast them for 1 to 2 minutes, till the aroma starts coming out. Mix the roasted spices and peeled cardamoms, and grind them.