I don’t know if there is actually a difference between masala podi and garam masala. I guess they’re the same thing with different names? Anyway, this is what I use in my kitchen so I thought I’d post my version.
You’ll need:
- 10g Cinnamon Sticks
- 10g Cardamom pods
- 10g Black Cardamom Pods
- 10g cloves
- 10g black peppercorns
- 10g black pepper corns
- 10g cumin seeds
- 10g coriander seeds
- 1 dried bay leaf
- 3 dried chillies
- 1/4 teaspoon nutmeg powder
Method:
Dry roast each ingredient separately over medium heat. Although it sounds easier to combine everything, I would strongly advise against it. Each spice has a different burning point and combining them all will mean you’re bound to burn one spice even before another one is roasted.
Once roasted, allow to cool and grind to a fine powder in a coffee grinder. Store in an air tight container. Enjoy!
Sharm's Kitchen 