Sanjyot Kheer's Secret 21-Spice Magic Garam Masala

Steps

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1. 1
   Weigh out all 21 spices according to the recipe. These amounts yield about 200g of the finished spice blend; scale up proportionally if you want more.
   ▶ ≈1:56
2. 2
   Heat a heavy-bottomed pan on high, then lower to minimum heat. Add the base spices — coriander seeds, cumin seeds, and shah jeera — and stir continuously until they lightly darken and release moisture and aroma, being careful not to burn them. Transfer to a plate to cool.
   ▶ ≈6:02
3. 3
   In the same pan, continue on low heat. Lightly crush and add black peppercorns, cloves, black cardamom, green cardamom, and mace, followed by crushed star anise and cinnamon, then crushed cubeb pepper, nag kesar, and bay leaves. Warm gently just until fragrant and the bay leaves turn crisp, then remove and let cool.
   ▶ ≈7:34
4. 4
   Next, dry roast the triphal alone very briefly and remove. Then roast the dried pomegranate seeds alone just until some moisture evaporates, without changing their color, and remove.
   ▶ ≈8:56
5. 5
   Roast the Kashmiri chili and hot red chili together briefly on both sides until moisture evaporates and their color slightly changes, then remove. Then quickly roast the poppy seeds alone until their color just changes.
   ▶ ≈9:29
6. 6
   Finally, roast the roasted gram dal and makhana together until golden and fully crisp with all moisture removed, then remove and cool. Grate the nutmeg and add it directly to the cooled spice mixture.
   ▶ ≈10:11
7. 7
   Let all the roasted spices cool completely to room temperature. Use scissors to trim off the chili stems, being careful not to touch your eyes or mouth.
   ▶ ≈14:45
8. 8
   Grind the spices in batches in a spice grinder, filling to the max line without overfilling. Secure the inner and outer lids, then pulse-grind in short bursts repeatedly until you get a fine, even, fragrant powder.
   ▶ ≈15:06
9. 9
   Sift the ground spice powder into a large bowl, working in about three batches, to ensure a fine and even texture.
   ▶ ≈15:59
10. 10
    Store the finished spice blend in a dry, clean, odor-free airtight glass container. In hot climates, keep it in the fridge or freezer to extend shelf life. It's best made in small batches and used up quickly. To use, simply sprinkle a pinch over curries, dals, or vegetable dishes near the end of cooking.
    ▶ ≈16:19