Makes about 4 cups. Store in airtight containers and the masala should last for 6+ months. If you don’t use garam masala often, cut the recipe in half or quarters.

200 g whole coriander seeds
130 g black peppercorns
55 g whole cumin seeds
25 g cinnamon (about 6 whole sticks)
25 g whole cloves (about a heaping 1/4 cup)
25 g green cardamom pods (about a heaping 1/4 cup)
25 g whole nutmeg (about 1/2 a small nutmeg)
2 g whole mace (the membrane that surrounds nutmeg)
2 g whole bay leaf

Measure spices and mix together in a bowl.
Dry-toast the spices in a large pan over medium heat until the spices become very aromatic and begin to turn color (about 5 minutes of stirring often).
Grind spices using a spice or coffee grinder. Run the masala through a fine sieve and grind any large particles down until they are a fine powder.
Store the masala in a air-tight container

https://myfancypantry.com/2014/01/09/indian-food-basics-homemade-garam-masala/

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