Warm a thick-bottomed pan over low heat. Add all whole spices except nutmeg. Roast for 2–3 minutes, stirring constantly, until the aroma is released. Avoid browning or burning.
Cool Completely
Transfer the roasted spices to a plate. Allow them to cool fully to prevent moisture buildup during grinding.
Grind into Powder
Place the cooled spices along with nutmeg in a dry grinder. Grind into a fine, smooth powder. Work in small batches if needed.
Store Correctly
Transfer the freshly ground masala into a clean, airtight glass jar. Keep in a cool, dark place. Use within 2–3 months for best flavor and aroma.
✅ Extra Tips for Rich Flavor
Use fresh, high-quality whole spices for maximum aroma.
Never grind while warm—trapped steam reduces shelf life.
For a classic North Indian-style masala, increase coriander and cumin slightly for a deeper, earthy flavor.
