Garam Masala (as used by Kashmiri chefs)
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1/4 oz (7 g) black cumin seeds (kala zeera)
1 oz (28 g) brown cardamoms (illaichi)
1/4 oz (7 g) black pepper (kali mirch)
1/4 oz (7 g) cinnamon (darchini)
1/4 oz (7 g) cloves (laung)
3 blades mace (javatri)
1/8 of a nutmeg (jaiphal)

Grind these spices together, sieve and store in an air-tight bottle.

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