If roasting, heat them on a dry thick bottomed skillet on medium high heat, making sure you mix the spices so that they are evenly heated. Roast each spice individually until just fragrant. Cool before grinding. Do not roast the black cardamom.
Use sparingly on dishes and at the end of your cooking, as a garnish to the dish.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/05/08/garam-masala-tuesdays-homemade-punjabi-garam-masala/