• 1 tbsp cumin seeds 

• 1 tbsp coriander seeds 

• 1 tsp green cardamom pods 

• 1 tsp black peppercorns (preferably Sri Lankan) 

• 1/2 tsp whole cloves 

• 1/2 tsp ground Ceylon cinnamon 

• 1/2 tsp ground nutmeg 

• 2 dried bay leaves 

• Small skillet 

• Spice grinder or mortar and pestle 

• Measuring spoons 

• Small bowl 

• Airtight container or jar 

• Toast Spices: In a small skillet over medium heat, dry-toast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp cardamom pods, 1 tsp black peppercorns, 1/2 tsp cloves, and 2 bay leaves for 2–3 minutes, stirring frequently, until aromatic. Watch closely to avoid burning. 

• Cool: Remove from heat and let the spices cool completely in the skillet (about 10 minutes). 

• Grind: Remove bay leaves and grind to a fine powder using a spice grinder or mortar and pestle. Crumble bay leaves finely by hand and add to the ground mixture. 

• Add Ground Spices: In a small bowl, combine the ground spice mixture with 1/2 tsp ground Ceylon cinnamon and 1/2 tsp ground nutmeg. Mix thoroughly. 

• Store: Transfer the garam masala to an airtight container or jar. Store in a cool, dry place for up to 3 months for maximum flavor. 

• Use: Sprinkle sparingly in curries, soups, or roasted vegetables, enjoying the warm, aromatic depth of this spice blend. 

• Use Ceylon cinnamon for its subtle, citrusy sweetness and Sri Lankan black pepper for its bold, earthy heat. 

• Toast spices lightly to enhance flavor without overpowering; they should smell fragrant, not burnt. 

• Adjust proportions to taste, but keep the balance to maintain the classic garam masala profile. 

• Grind fresh for each batch to preserve the blend’s vibrant aroma. 

Enhance your dishes with this warm, aromatic garam masala blend!