Place a heavy-bottomed pan or skillet on medium heat.
Add the whole spices and toast them until very fragrant and golden brown. Move the spices around often to avoid them burning.
Add the curry leaf, dried chilli, bay leaf, turmeric powder, salt, and garlic powder right at the end.
Remove the pan from the heat and let it toast in the residual heat, moving the spices around as you did before.
Once toasted, let the spices cool down completely. Use straight away or store for later.
Place into a spice grinder or pestle and mortar. Blend or pound until smooth.
Use straight away or store for later.
Notes
Storage options
Sealed jar - Use a sealed mason jar or plastic container with a lockable lid.
Vacuum bag - This can be a vacuum-sealed bag or use zip lock bags with the air removed. Store in small bags to avoid opening and resealing too many times.
Freezer - Curry powder will keep freshest and most fragrant when stored in the freezer. Alternatively, store in the fridge or in a cool, dry place. Most importantly, make sure it's sealed airtight.
Tips for success
Lightly roasted spices will not release their full flavour. Roast them well, but don't burn them.
Cool the spices down completely before grinding.
Make sure the spice grinder or pestle and mortar are completely dry before you use it.
Never let your curry masala powder or any spices sit around in an open container without an airlock. Spices lose their aroma and flavour over time if stored incorrectly.