Garam Masala is a blend of ground spices used extensively throughout Asia. In Ayurvedic medicine it means to elevate body temperature.

As you would expect the ingredients differ from region to region but the one I use is below making use of whole spices and making a fresh batch whenever I need it.

1 tbs cumin seeds
1 tbs coriander seeds
1 tbs black peppercorns
1 tbs white peppercorns
1 tbs whole cloves
1″ cassia bark
½” mace
2 tbs green cardamom seeds
1 large bay leaf

Dry fry ingredients, one spice at a time, in a pan then allow to cool before grinding with a spice grinder or pestle and mortar.

It is a great flavour enhancer often added and stirred through just before serving.

pestle and mortar