Traditional Garam Masala

4 Tblsp coriander seeds
2 Tblsp cumin seeds
1 Tblsp whole black peppercorns
2 tsp cardamom seeds (measure after roasting and removing pods)
4 3" cinnamon sticks
1 tsp whole cloves
1 whole nutmeg

In a small dry pan, roast separately, the coriander, cumin, peppercorns, cardamom pods, cinnamon and cloves. As each one starts to smell fragrant, turn onto a plate and leave to cool. The roasting brings out the flavours and makes the spices brittle and easier to grind to a powder.

Peel the cardamoms, discarding pods and using only seeds.

Put all the spices into an electric blender, coffee grinder, and blend to a fine powder. Finely grate the nutmeg and mix through.

Store in a glass jar with a tight fitting lid, making sure to keep it away from heat and light.

You can also make this the quick way by using pre-ground spices, but you must/should still roast them under just enough heat to bring out the fragrance.

From: Philippa Jane Wightman in rec.food.cooking on Apr 23, 1996.