Garam Masala aparently has a lot of regional, even personal, variations. Don't be intimidated by this recipe. If you don't have some of the spices, try just leaving them out. But do get the cardamom. It needs cardamom.
Garam Masala (Indian curry spice mix)
3 bay leaves
3 tsp cinnamon
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp cardamom seeds
2 tsp black peppercorns
1 tsp (scant) whole cloves
1 tsp (scant) nutmeg
1/2 tsp turmeric
A couple good pinches of poppy seeds, fennel seeds, dried red pepper flakes
Dry-roast in skillet over medium-high heat, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. (Do not raise the heat or it will scorch.) Cool, grind, store. If roasted, OK to add into a dish at last minute. If unroasted, add spices at hot oil phase of recipe.
This makes only about 1/4 cup (store in a little jar or a sandwich baggie), and will last you through several modest curry recipes. Tweak the amounts to your own taste, and then double or triple the batch if you really get into curries.
When you triple teaspoons, they turn into Tablespoons. :o)
Garam Masala
That’s an interest spice mix. Several years ago I purchased a Middle Eastern 7 spice mix. As it was prepared in the store, the ingredients were not listed. By the aroma, I would say they are very similar.
I used to have an iron stomach for hot that would take the skin off your innards, not any more. Funny how things work, not! But, we are very fond of Indian, and Middle Eastern food.
If you are ever in Phoenix/Mesa, don’t miss Hadji Baba’s...mmm mmmm mmmmmm!
Way off subject, but have you ever roasted green pepper corns for Chinese food? Heavenly! Just a thot..dry roasting.