Ingredients:
Whole black Pepper: 4 Tbsp
Cloves: 2 Tbsp
Badi Elaichi (big black Cardamom): 4 Tbsp
Cumin (Jeera): 3 Tbsp
Cinnamon: 2 sticks of about 5 inches each
Bay Leaves (Tej Patta): 3 to 4 medium sized
Javitri (Mace): 2 Tbsp
Method:
Mix together all of the above ingredients EXCEPT the Javitri
Dry roast them on a medium flame for 4-5 minutes or till they emit an aroma (they shouldn’t change colour)
Cool completely and grind to a fine powder
Makes about 100 Grams of Garam Masala
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