First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
Then add the coarsely crushed nutmeg powder.
Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
Grind to a smooth powder. You can grind in 1 or 2 batches.
If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
If you want, you can sift it and grind the tiny bits left on the sieve.
Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.
Take all the spices in a plate or tray and check if they have stones, chaffs or husks. Discard these.
Do make sure there is no mold or fungi or insects growing on them. If yes, then discard these spices.
Use fresh spices and not old or rancid ones.
Sun dry or you can opt to roast/toast the spices one by one in a frying pan or skillet.
While using cinnamon, do use true cinnamon (ceylon cinnamon) and not cassia. But if you do not have true cinnamon, then you can use cassia cinnamon in a pinch. Though the flavor and aroma will change.
The approximate nutrition info is for 1 teaspoon of garam masala.