Garam Masala

Making your own Garam Masala is important in my opinion when you are making many Indian dishes. You can buy this spice in the grocery store, but grinding it fresh makes it 10 times better! This quantity often lasts for a few uses.  put the leftovers in an empty spice container and in a few weeks it will STILL be tastier than store bought.

Garam Masala
2 TBSP:
Cumin seed
Coriander seed
Cardamom
Peppercorns

1 TSP Clove
1 3 inch piece cinnamon
1 bay leaf

Dry fry 5 to 10 minutes until fragrant being careful not to burn. Remove shells from cardamom. Grind in blender / food processor / coffee grinder.