This is my family recipe to make Indian Garam Masala powder at home. Every family makes it differently, and this provides a signature taste to your curries. Do try.
Lightly toast each of them separately on a low flame till aromatic. This helps their essential oils to come out and brings out the flavour and fragrance.
After toasting, cool the ingredients and pound them in a mortar or pestle or if you are more realistic, use your spice blender. :) I generally sieve the mix after blending and then re-blend the hard bits to get a consistent garam masala mix.
Keep this garam masala powder in an airtight container. It will last you for 2-3 months if you don't use it before that. You can store it in the fridge if you wish to use it longer. Though, fresh masala powders do lose their freshness and aroma if kept around for too long.