Garam Masala (Curry Powder)

3/4 oz (20 g) brown cardamom seeds (illaichi)
3/4 oz (20 g) cinnamon (darchini)
1/4 oz (7 g) cloves (laung)
1/4 oz (7 g) black cumin seeds (kala zeera)
good-sized pinch mace (javatri)
good-sized pinch nutmeg (jaiphal)

Grind the ingredients together with the help of a mortar and pestle or in a coffee grinder. Pass through a fine sieve and store in an air-tight bottle. Recipe for 2 ozs (60 g).

From: Indian Cookery by Mrs. Balbir Singh, pub 1973.
The author is from Punjab.
Posted by Sharon Raghavachary to rec.food.cooking on April 23, 1996.