Homemade garam masala

You need to grind all the ingredients together in a grinder. Keep the cover tight and hold it while grinding.

It will be difficult to grind nutmeg, so you need to grate half nutmeg and then grind with other ingredients.

You can use shahi jeera in case of normal jeera seed, if available in the market.

My special advice would be not to grind bay leaves, as you can put the leaves directly in the tempering while cooking.

Some people grind star anise too, but the things which you can use in tempering while cooking.

You can store it in room temperature, for around 3-4months.