Keep all ingredients ready. There is not any perfect ratio for the ingredients to be added. Its just a rough estimate. Sun drying the ingredients the prior day is good.

Bay leaves almost 5-6, Mace 1-2.

Almost 2 tbsp of coriander seeds. This gives nice taste to the dish.

1 tbsp or less than that of pepper corns

1 tbsp of fennel seeds

1 tbsp of cumin seeds

Cardamon and cloves 20 each (approx)

Star Anise 5

Cinnamon around 5-6 medium pieces

Dry roast everything in a pan. Keep stove in low flame as possible and just heat all the ingredients. Stir continuously no need to roast each ingredient separately.

Cool down completely and Grind in a mixie jar to fine powder. Sieve the powder if required.

Cool down for few mins and store in a air tight container.

Home made garam masala powder is ready. This can be used in required quantities in Biriyani, Non-veg gravies, Veg gravies, Soups etc.