Garam Masala

• 2 tablespoons whole cumin seeds
• 2 tablespoons whole coriander seeds
• 1 tablespoon black peppercorns
• one 2-inch cinnamon stick
• 12 whole cloves
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon black cardamom seeds
• 1 teaspoon green cardamom seeds

1. Heat a non-stick skillet over medium-high heat. Reduce the heat to medium-low and then add all the spices and toast gently by rotating the pan until the spices begin to toast and release the fragrance. This should take about 2 minutes. Be carefully not to burn the spices-if they burn discard and start fresh.
2. Transfer the toasted spices to a spice mill or a mortar and pestle. Grind until a fine powder is obtained. Store the spice mix in an airtight container for up to six months in a cool dark place.

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

Taken from food52.com/recipes/37408-garam-masala (may not work)