Garam Masala is the quintessential masala or spice that is integral to most Indian dishes. Garam Masala literally means "Hot" (garam) "Spice" (masala) and it not a spice but a blend of spices. This blend of spices is used sparingly toward the end of cooking a dish or is fried in the beginning of cooking a dish. The mix imparts subtle flavor (gentle) but can be overpowering if used in large quantities.

Though there are different kinds of Garam Masala depending on the region, the most common way of making your own Garam Masala is provided below.

Ingredients:

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 tbsp cumin seeds (jeera)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
2 tbsp coriander seeds (dhaniya)
1/2 tsp fenugreek seeds (methi)

Preparation Method:

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