The ingredients and there ratio varies from one region to the other depending on the use and personal taste. It can be prepared with just three basic spices like Cinnamon, Cloves and Cardamom as well as can be a complex blend of upto 10-15 or at times even more spices.
Garam Masala is mostly used along with other spices and in a small quantity as it has very strong flavors. The recipe which I am sharing here is how my Grandmother and Mother have been using since years, infact I usually get it from my mom as she makes it in batches and believe my its all made with "Andaz" that is approximation and is always perfect. As my stock got over so I had to prepare it and so thought of sharing the same.
A lot of Garam Masala recipe calls for Cumin (Jeera) and Coriander (Dhaniya) but my Mom doesn't use it. We usually add cumin and coriander along with other spices like chili powder and turmeric while we fry the masala, and that's how most of the dishes on my blog are, hence I too have omitted them.
Eliminating cumin and coriander makes this Garam Masala quite strong hence I suggest if the original recipe calls for 1 teaspoon of Garam Masala then just use 1/3rd teaspoon of this blend it will give the same result.
Black Cardamom - 6 pieces
Cloves - 3 tablespoon
Cinnamon stick, 2 inches - 8-10 sticks
Green Cardamom- 1/4th cup
Mace - 3 blades
Nutmeg- 1/2 piece (half of the whole nutmeg)
Star Anise - 2 pieces
Its best to dry the spices in sunlight but due to any reason if its not possible to dry the spices in sunlight then you could also dry roast them in a pan. If you choose to dry roast the spices just ensure that the spices don't change colour.