Garam Masala

• 30 green cardamom pods
• 15 cloves (laung)
• 5 black cardamom pods (badi elaichi)
• 4 pieces mace
• 4 pieces cinnamon (2.5 squared cm, dalchini)
• 5 tablespoons cumin seeds (jeera)
• 1 tablespoon fennel seed (saunf)
• 1 teaspoon black peppercorns
• 2 tablespoons coriander seeds (dhaniya)
• 12 teaspoon fenugreek seeds (methi)

1. Dry roast all spices in a heavy bottomed and completely dry pan or skillet over very low heat.
2. Stir the spices constantly.
3. Remove pan from fire as soon as you can smell the aroma of spices.
4. Dry grind small quantity of the spices into fine powder in an electric blender at a time.
5. Remove the cardamom pod skins from the powder.
6. Allow powder to cool.
7. Store in an air0tight container in a dark and cool place.
8. Use sparingly and remember to close the container lid tightly after every use.

green cardamom pods, black cardamom pods, mace, cinnamon, cumin seeds, fennel, black peppercorns, coriander seeds, fenugreek seeds

Taken from www.food.com/recipe/garam-masala-267398 (may not work)