Garam Masala Recipe

• 2 tablespoons coriander seed
• 1 tablespoon cumin seed
• 1 tablespoon fennel seed
• 1 teaspoon green cardamom pods
• 5 black cardamom pods
• 1 teaspoon whole cloves
• 1 (3-inch) cassia stick
• 6 dried Kashmiri chiles or arbol chiles
• 1 tablespoon black peppercorns

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Combine the spices on a rimmed baking sheet and place in the oven.
3. Check after 3 minutes to make sure they arent browning.
4. Continue to check their progress, and toast until hot and fragrant but not browned, about 8 minutes.
5. Immediately transfer to a bowl and set aside until cool enough to handle.
6. Using a coffee grinder dedicated for spices, grind to a fine consistency.
7. Use at once or store in an airtight jar at room temperature for up to 3 days.

coriander seed, cumin, fennel seed, green cardamom pods, black cardamom pods, whole cloves, cassia stick, chiles, black peppercorns

Taken from www.chowhound.com/recipes/garam-masala-30954 (may not work)