Garam Masala Spice

• 1/4 cup Coriander Seeds
• 2 tablespoons Cumin Seeds
• 1 tablespoon Black Peppercorns
• 2 teaspoons Cardamom Pods
• 2 3" Cinnamon Sticks. broken into small pieces
• 1 teaspoon Whole Cloves
• 1 Whole Nutmeg

1. Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes.
2. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves.
3. Let cool completely.
4. I recommend you make up only enough to use within 1 month so it will remain fresh.
5. Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
6. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

coriander seeds, cumin seeds, black peppercorns, cardamom, cinnamon, cloves, nutmeg

Taken from food52.com/recipes/29384-garam-masala-spice (may not work)