Homemade Garam Masala
I have avoided "Bay Leaves" on purpose as its ideal to use it as a whole spice to be discarded. Although bay leaf has a lot of benefits and acts a natural remedy, dried bay leaf has been reported to cause upper gastrointestinal tract bleeding, irritation in skin and causes asthma. Hence I personally opted out grinding bay leaves. "Mace" is also eliminated in my masala mix. Mace is just a coating on nutmeg and is more pungent version of nutmeg. If a recipe calls for mace, you can use nutmeg instead like I do. The "Rosebuds" gives a floral note which can be a little overpowering so add sparingly if you chose to use.
This garam masala mix can be stored an airtight container for several months. I prepare mine in smaller batches to last for approximately 2 months or less. Garam masala will make your food bitter if you use too much of it. My suggestion is to follow the recipe your using or just add 1/2 teaspoon to any of your dish and saute it well. If you end up adding more the solution is given below as tips. Given a choice I prefer freshly ground masala however it's the best time saver especially when we are busy as beavers.