Here is a basic Garam Masala recipe that we can use on an everyday basis
Big Black Cardamom – 12 (10 g)
Coriander Seeds – 2 tbsp (10 g)
Cloves – 1.5 tbsp (10g)
Whole Peppercorns -1 tsp (2.5g)
Cumin Seeds – 4 tsp (10 g)
Cinnamon Stick – 4 ” pc. (10g)
Black Cumin – 1 tsp
Green Cardamom – 2-3 (replace with 1 Black Cardamom)
Whole Peppercorns – to taste (to make spicer)
In a heavy bottom pan, add all the ingredients and turn the heat on low-to-medium flame.
Keep stirring and cooking till there is a fantastic aroma and the coriander seeds change a little color.
Turn off the flame and transfer the whole spices to another dish to stop the cooking process.
Once they have cooled down to room temperature.
Break open the Black Cardamom and take out the seeds and use only seeds, discard the husk.
Grind to a fine powder and store in a dry air-tight container.
Use as required in cooking.