1. Start by measuring out all the spices needed

2. Toast the coriander seeds and cumin seeds for 90 seconds on medium heat in a heavy bottom pan. Stir frequently. Spread the toasted seeds on a tray or plate to cool down.

3. Turn the heat down to low to medium on the pan, add in the black cardamom, long black pepper, whole black peppercorns, and cinnamon. Toast for 90 seconds, stirring frequently. Add the toasted spices to the cooling plate.

4. Bring the heat back to medium and toast the cardamom, cloves, star anise, mace, and bay leaves for 60 seconds. We toast these on a slightly higher heat for a shorter period of time to push out all the fragrant essential oils. This is the layer of aromatics that perfume the Punjabi garam masala. Once toasted lay out to cool.

5. Toast the nutmeg on low to medium heat for 90 seconds and then add to the cooling pile.

6. Toast rose petals on low heat for 90 seconds. Depending on the quality of the petals you may have to toast them for an extra 30 seconds to release the scent of the rose petals. Keep toasting and stirring until you can really smell the rose scent. Finally add them to the spice pile to cool.

7. Once your spices have been cooling for 15-20 minutes and are completely cool to the touch grind them in small batches. Don’t let the spice grinder heat up too much.

8. Once you are done grinding the Punjabi garam masala, store it in an airtight container in a cool dark place.