Garam Masala, Punjab

(click to enlarge)	Garam Masala, Punjab India - Northwest, Punjab - Garam Masala
	Makes: Effort: Sched: DoAhead:	5 oz ** 25 min Yes	This Garam Masala is typical of those used in the northwest of India, where it is applied to a great many dishes. It may be added to a dish during cooking but is more often added at the end of cooking or sprinkled over the finished dish before serving. It is a base set and the recipe may duplicate some of the ingredients to emphasize them.
Exact formulas for Garam Masala vary by region and even by household. This formula is highly aromatic, rich in flavor and relatively mild (no hot chilis). This recipe doesn't quite fill a 6 ounce spice jar.

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-- Dry Roast
Cumin seeds
Coriander seeds
Fenugreek seeds
Cardamom, green
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Cloves
Mace Blade (1)
Nutmeg
Cinnamon (2)
Black peppercorns

Make - (25 min)

In a dry skillet, tava or rimmed comal, separately roast each of the Dry Roast items, turning almost continuously with a thin stainless turner and shaking the pan. They are done when distinctly aromatic and darkening just a shade. Since this happens at different points for each it's important they be roasted separately. Start with Cumin, as it is easier to tell when the pan is hot enough. If you see even a faint whisp of smoke, your pan is too hot. Pour them out on a plate and cool well before grinding.
When cool, mix the Dry Roast items with all the other ingredients and grind them very fine in a spice grinder. (a whirling blade coffee grinder works very well - grind in batches so as not to overload it). Make sure to grind well enough that all the coriander and cardamom husks are pulverized well. Do not breath the dust, or you will suffer.
Package in an airtight jar. Stored away from sunlight and heat it will will be usable for up to a year.

NOTES:

Mace:
A "blade" is a whole wrapper from around a Nutmeg. If you don't have Mace, use twice as much Nutmeg.
Cinnamon
Use real cinnamon if at all possible. American "cinnamon" is actually cassia bark which is thick and hard. Real cinnamon can be found among Mexican spices - the bark is very thin. Real cinnamon originated in Ceylon (Sri Lanka).
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste

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