This is a fairly intense, toasted garam masala, so it is usually used in small amounts as a "finishing" spice near the end of cooking.

Punjabi Garam Masala

From 660 Curries by Ragavan Iyer

Ingredients

• 1 Tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. whole cloves
• 1/2 tsp. black peppercorns
• 1/4 tsp. cardamom seeds from black pods
• 3 cinnamon sticks
• 3 bay leaves

Directions

1. Toast the spices over medium-high heat for 1-2 minutes.
2. Immediately transfer to a plate to cool. Grind once completely cooled.