Combine the whole spices

• Place a stainless steel pan on the stovetop.
• Add the cumin seeds, black peppercorns, cloves, black cardamom, cinnamon stick and coriander seeds.

Toast on low heat

• Turn the burner to a very low flame.
• Toast the spices gently, stirring, without letting them darken or over-roast.

Cool down

• Switch off the gas and let the toasted spices cool completely.

Grind to a powder

• Transfer the cooled spices to the grinder and close the lid tightly.
• Grind until you get a fine powder.

Store

• Transfer the garam masala powder to an airtight container and keep it in a cupboard.