Garam Masala is a fragrant, aromatic Indian spice blend that's really easy to make at home once you have all the spices with you. A jar will last you an entire year!
Sundry all the spices for a day or two covered with muslin or a net to get rid of any moisture in the spices. Alternatively you can also microwave the spices for 30 seconds
Grind together in a coffee grinder or the smallest dry jar of the mixer grinder to a fine powder
Store in an airtight container in a dark place away from sunlight
Notes
Buy or procure whole spices from a good source where you can be sure of their authenticity and freshness. Sundry the spices for a day or two.
This method of making garam masala results in kachha garam masala or uncooked garam masala. If you choose to roast your spices, it's called pakka garam masala.
Store in an airtight container to prevent it from losing its wonderful aroma. It is best kept in a dark cupboard so that light cannot penetrate the spices, which helps them retain their taste and aroma longer.