Garam Masala

• 4 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 2 teaspoons black peppercorns
• 4 tablespoons cardamom seeds
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 1/2 fresh nutmeg, grated

1. Roast the ingredients, except the nutmeg, one by one in a dry skillet over medium heat until fragrant.
2. Allow to cool, then remove and discard the papery shells of the cardamom and place the seeds, with the other ingredients, in a spice grinder or electric blender and pulse to a fine powder.
3. Mix in the grated nutmeg.
4. Can be stored in an airtight jar.

coriander seeds, cumin seeds, black peppercorns, cardamom seeds, cinnamon sticks, whole cloves, fresh nutmeg

Taken from cooking.nytimes.com/recipes/9650 (may not work)