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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. 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. 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. 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. 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. 9. You can store this mixture for about 2/3 months in a cool dry place.