Dry-roast cumin seeds in a skillet until lightly browned, about 1-2 minutes.

Dry-roast coriander seeds in the same skillet until lightly browned, about 1-2 minutes.

Dry-roast cardamom in the same skillet until lightly browned, about 1-2 minutes.

Dry-roast cloves in the same skillet until lightly browned, about 1-2 minutes.

Let the roasted spices cool completely.

Combine the cooled cumin, coriander, cardamom, and cloves with black peppercorns and cinnamon sticks in a spice grinder.

Grind the mixture to a fine powder.

Mix the ground spice mixture with ground cayenne pepper.

Pour the garam masala into an airtight container.

Store in a cool, dry place for up to several months.

To make a paste, stir a bit of tepid water into the spice mixture.