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Update src/garam-masala.md

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Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
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@ -23,7 +23,7 @@ A spice mixture for most Indian dishes
4. Wash all the dry spices really well.
5. If you live in a place which is very sunny, sun dry your washed spices for about 1 day. If not then on a frying pan with a heavy bottom, place all the spices and dry roast them until aromatic.
6. Cool the dry spices and put them into a mixer. Mix thoroughly.
7. Sieve the powder and add the larger pieces into the mixer once again and mix it again till everything turns into a fine powder. This step might need to be repeated a few times.
7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a fine powder. This step might need to be repeated a few times.
8. The resulting mixture is garam masala. Store it in airtight glass jars.
9. You can store this mixture for about 2/3 months in a cool dry place.