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Punjabi Garam Masala

List of Ingredients



1/4 cup cumin seeds

1/4 cup coriander seeds

1 1/2 tablespoons cardamom seeds (from black or green cardamom pods)

2 whole cinnamon sticks, 3 inches long

1 1/2 teaspoons whole cloves

3 tablespoons black peppercorns

4 bay leaves

1/2 teaspoon ground mace (optional)




Recipe

Heat a heavy frying pan for 2 minutes over medium-high heat. Combine all the spices except the mace, and add them to the pan. Dry-roast them, stirring and turning them constantly until all the spices are several shades darker and exude a spicy aroma (about 10 minutes). Transfer them to a bowl. Let spices cool completely; then grind them to a fine powder using a blender or spice mill. Add the mace to this mixture, mix well, and store in an airtight container in a cool, dry place. Makes 1/4 cup.
from "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni.