firstly, in a heavy-bottomed pan take ¾ cup coriander seed and roast on low flame.
roast until the spices turn aromatic. keep aside.
in the same pan add ½ cup cumin, 1 tsp caraway and roast on low flame.
roast until it turns aromatic. keep aside.
further, take 2 tbsp pepper and 3 dried red chilli.
roast until the chilli turns crisp. keep aside.
now add 5 star anise, 3 inch cinnamon, 2 mace, 5 black cardamom, 2 nutmeg, 3 tsp cardamom, 1 tbsp clove, 2 tsp fennel and 5 bay leaf.
roast until all the spices turn aromatic without burning. keep aside.
cool all the spices and transfer to the mixi.
also, add 1 tsp ginger powder and blend to a coarse powder.
finally, garam masala is ready. store in an airtight container and use as required for curries.