Since I prefer to make this mix up fresh as often as possible, I keep the quantities small, meaning the Thermomix scales aren't useful here, so this recipe uses a 5ml teaspoon and a 15ml tablespoon.
Ingredients
1 Whole nutmeg
10 Whole cloves
1 Cassia Stick (sold as cinnamon sticks in supermarkets)
1 tsp Black Peppercorns
2 tbs Coriander seeds
1 tbs Cumin seeds
1 tbs Fennel seeds
1 tbs Cardamom pods (about 6 pods)
1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
1 tsp Turmeric
Instructions
If you're using a Thermomix, you can add all the ingredients to the bowl and whizz at speed 10 / 20 seconds. Check inside to confirm, but everything should be a fine powder.
If you're not using a Thermomix or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 - 60 seconds depending on your blender, until all the spices are crushed.
Store in an airtight container and use within a month for the best flavours.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/10/07/diy-garam-masala/