Garam Masala

• 3 tablespoons (about 20) black, or 2 tablespoons (about 75) green cardamom pods
• 3 cinnamon sticks, 3 inches long
• 1 tablespoon whole cloves
• 1/4 cup black peppercorns
• 1/2 cup cumin seeds
• 1/2 cup coriander seeds

1. 1.Break open the cardamom pods. (This is easily done by crushing the pods in a mortar and pestle.) Remove seeds, and reserve. Discard the skin.
2. 2. Crush cinnamon with kitchen mallet or rolling pin to break it into small pieces. (Or crush it in a mortar and pestle.)
3. 3. Combine all the spices, and roast over medium heat in a cast iron frying pan, stirring and shaking the pan constantly until the spices turn brown and release their fragrance. Do not let them burn.
4. 4. Remove the spices from the pan and spread them out on a plate to cool to room temperature.
5. 5. When they are cool, grind them to a fine powder using an electric spice grinder.

black, cinnamon, whole cloves, black peppercorns, cumin seeds, coriander seeds

Taken from www.epicurious.com/recipes/member/views/garam-masala-50180110 (may not work)