Garam Masala

• 2 tablespoons cardamom seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon brown mustard seeds
• 2 tablespoons black peppercorns
• 20 cloves
• 1 dried arbol chile stemmed, seeded and crumbled
• 1 (2 1/2-inch) cinnamon stick, broken in 1/2
• 1 teaspoon freshly grated nutmeg

1. Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
2. Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

cardamom seeds, coriander seeds, cumin seeds, brown mustard seeds, black peppercorns, cloves, chile stemmed, cinnamon, nutmeg

Taken from www.epicurious.com/recipes/member/views/garam-masala-52073021 (may not work)