Heat nonstick pan or kadai over low heat.
Add Coriander Seeds and dry roast it under low flame. Do not use oil or ghee for roasting.
Roast the Coriander Seeds with continuous stirring so that it is evenly roasted and does not burn.
Just roast for few minutes till it turns slightly brownish and fragrance is released. Remove the roasted Coriander into a plate. Spread it and allow it to cool.
Take the Red Chilli and Kashmiri Chilli. Remove the seeds from them and keep them aside. Also slightly crush the Black Cardamom, Green Cardamom and Nutmeg. It will help in roasting them easily.
Now in the same pan, add the whole spices such as Cumin Seeds, Caraway Seeds, Red Chillies, Kashmiri Chillies, Black Peppercorns, Cloves, Fennel Seeds, Cinnamon, Star Anise, Green Cardamom, Black Cardamom, Bay Leaves, Mace and Nutmeg.
Roast all the whole spices under low flame till it starts leaving fragrance and aroma. Roast by continuously stirring it to prevent it from burning.
Switch off the stove and transfer the roasted spices into a plate. Spread it and allow it to cool down completely.
When all the roasted whole spices cools down, transfer them to mixer grinder jar.
Add Turmeric Powder, Dry Ginger Powder and Asafoetida into the grinder jar.
Close the lid of the jar and blend all the spices into smooth powder.
After blending, take out the masala powder and pass it through a sieve to get fine smooth powder. It will separate the coarse material from the powder.
Blend the coarse material again and then again pass it through sieve. Smooth and fine powder is obtained. Hot and Spicy Homemade Garam Masala is ready.
Allow the Garam Masala to cool down completely before storing. If the powder is directly transferred to air tight container, there are chances of built up of moisture which will decrease the life of the masala. So it’s necessary to cool it.
When it cools down completely, transfer the masala into an air tight container. Store it in cool and dry place.