Lightly most everything except the
ground ginger under a low to medium grill, or in a low oven (325F),
gas mark 3, 5-10 minutes, until the spices as fragrant and give off
a light steam - do not let them burn.
Leave to cool, then grind. You can use
a coffee grinder if you grind only small quantities and break up
large items first.
Add the ground ginger, mix thoroughly
and store in an airtight jar in a dark place.
Garam masala will taste fresh for
several months, but remember to make a fresh batch every few months
to get the best flavors.