The spices used in garam masala can vary greatly. This recipe uses the most common ones. It's a very aromatic spice blend and is considered sort of an all-purpose seasoning in Indian cooking.
2 cinnamon sticks, broken in pieces
3 bay leaves, crumbled
1 1/2 ounce whole cumin seeds
1 1/2 ounce whole coriander seeds
3/4 ounce green or black cardamom seeds
3/4 ounce black peppercorns
1/2 ounce whole cloves
1/2 ounce ground mace
Heat a heavy skillet over medium heat. Add the broken cinnamon sticks, bay leaves, cumin, coriander, cardamom, peppercorns, and cloves.
Dry roast in the skillet until the spices darken. Stir or shake the pan frequently to prevent burning.
Let the spices cool then grind finely and combine with the mace.
Store in an airtight jar for 3-4 months.
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