10green cardamom podsremove the seeds from the pods and discard the shells
1stickcinnamon
2tablespoonscumin seed
2teaspoonscloves
1teaspoonblack pepper corns
1teaspoonnutmegfreshly ground
1teaspooncoriander seed
1teaspoonmustard seed
Instructions
Remove the seed from the cardamom and throw the pods away. Break the cinnamon in pieces.
Roast the cardamom seeds, cinnamon, cumin, cloves, peppercorns, coriander and mustard seed for 1-2 minutes in a dry frying pan. Make sure not to burn them (and watch out as the mustard seed can be quite jumpy)
Fry until you smell the aroma’s.
Grounding the spices
Leave to cool. Ground in a magimix or pestle and mortar and make sure you have no whole cloves left as that is not very tasty.
Airtight it will be good to use for about 1 month.
Notes
There is no such thing as one recipe for garam masala as each household might have it's own version. Add the spices that you like and keep trying until you have a blend that works for you!