Ingredients
3 tablespoons green cardamom pods
2 black cardamom pods
1 tablespoon black peppercorns
1 tablespoon whole cloves
1 teaspoon ground ginger
1 teaspoon coriander seeds
2 tablespoon ground cinnamon
1/4 teaspoon mace blades
2 dried bay leaves
Preparation
Place all ingredients in a small heavy-bottomed skillet; toast over medium heat until fragrant. Transfer spices to a spice grinder; grind on high speed to a fine powder. Garam masala can be stored in a nonreactive airtight container for up to 3 months.
