Garam Masala obtained: about 200 grams (about 8 oz.)
100 grams (about 4 oz.) coriander seeds
25 grams (about 1 oz.) each of cumin seeds and black pepper
15 grams (about ½ oz.) each of black cumin seeds (shahjeera) and dry ginger
6 grams (about ¼ oz.) each of black cardamoms and cloves
4 grams (about ¼ oz.) each of cinnamon and bay leaves
Dry roast all the ingredients (except dry ginger) very lightly.
Cool and dry grind to a powder along with the dry ginger.
Store in an air tight bottle and use as required.
TIP: Hot Spice Mix (Garam Masala) may be readily available off the shelf in Indian stores. Check for fresh stock.
A suitable quantity of this Hot Spice Mix can be used as and when required for many recipes such as
Quick Okra (Jhatpat Bhindi),
Eggplant and Potato Curry (Vagan Bateta nu Shak), and
Bottle Gourd Yakhni (Al Yakhin).