Toast the coriander seeds, cumin, and fenugreek seeds separately, in a dry pan on medium heat, for a few minutes until their rich aroma is given off.

You can use the same pan for all of the spices, one after the other. Roasting the spices separately is important because each gives off its aroma at different times.

Add the roasted spices to a spice grinder together with cloves, cardamom seeds and black peppercorns. Grind to a fine powder and transfer to a bowl. Add mace, ground nutmeg and ground cinnamon, mix to blend the spices.

Transfer to a container with an air-tight lid. Label and date your Garam Masala. Store in a cool dry cupboard.