1/2 cup -- cumin seeds
1/2 cup --cardamoms
1/2-- green cardamoms
1/4 cup -- Carom seeds (azwain )
1/4 cup -- long pepper (choti pipli)
1/4cup -- jawitri
1/4 cup-- black peppercorns
1/4 cup-- coriander seeds
3 tbsp-- fennel seeds
2-- tbsp cloves
10 --cinnamon sticks , 50 mm. (2”) each
1/4 cup --bayleaves
3,4-- nutmeg
1/2-- tbsp dried ginger/ powder
Directions
Break open the nutmeg and check for worms.
Pick and discard stones and debris from all the spices.
sun dry the spices in hot sun for 2 days.
Heat a pan on a low flame. Add all spices and Fry them without burning until they begin to smell good. Transfer to a plate.
Add all of these spices to a mixer or spice blender jar. Powder finely.
Sieve and powder the coarse spices again.
Store this garam masala powder in an air tight, sun dried glass jar.