Another regional garam masala variant. I don't use this one as much as Punjabi or Bin Bhuna Hua Garam Masala, but it's still nice to have on hand.

Rajasthani Garam Masala

From 660 Curries by Raghavan Iyer

Ingredients

• 1/2 tsp. black peppercorns
• 1/2 tsp. black cumin seeds¹
• 1/4 tsp. whole cloves
• 1/4 tsp. green cardamom seeds
• 1-2 dried bay leaves or 1 Indian bay (cassia) leaf
• 2 Tbsp. dried mint leaves, crushed
• 1 tsp. ground Kashmiri chiles²
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground mace
• 1/4 tsp. ground cinnamon

Directions

1. Combine peppercorns, cumin, cloves, cardamom, and bay leaves in a spice grinder and finely grind.
2. Add remaining ingredients and mix well.

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¹ Black cumin seeds are best but, if you don't have them to hand, regular cumin seeds can be used instead. Toast them for a minute or so before using them. ^Back
2 If you don't have Kashmiri chiles, you can substitute a 3:1 mix of sweet paprika and cayenne powder. ^Back