Punjabi Garam Masala

Ingredients

1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Laung)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
5 Bay Leaf (Tej Patta)

Method 

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
2. When the spices give off the fragrance allow to cool slightly.
3. Then grind finely in an electric grinder.
4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
5. Store it in an airtight container for up to 3 months.
6. Make sure you always close the lid tightly after use.